shredded pork with Beijing sauce is a Beijing cuisine.

this dish is mainly made of lean meat, supplemented by sweet sauce, onion, ginger and other condiments, and served with "Sauce explosion", one of the unique cooking techniques of the northern "six explosions". Moderately salty and sweet, rich in soy sauce and unique in taste.

making ingredients

2g of tenderloin, 1 egg, 4 green onions, appropriate amount of starch, 25g of cooking oil (actually 3g), 1 tsp of sesame oil, 2 tsps of soy sauce, half a tsp of cooking wine, 2 tsps of tomato sauce, 3 tsps of sweet noodle sauce and 1 tsp of sugar.

Production process

1. Wash tenderloin, shred it, and add egg white, soy sauce, starch and cooking wine into the shredded pork and mix well;

2. Wash the green onions and cut them into filaments;

3. Add oil to the pan, add shredded pork after heating, slide it away quickly, and take it out immediately after the meat turns white;

4. Leave a proper amount of oil in the pot, heat it with high fire, add tomato sauce, sweet noodle sauce and white sugar, stir-fry with a spatula on low fire until the sauce is fragrant and bubbles appear, add shredded pork on high fire and stir-fry it quickly until it tastes good, and pour sesame oil on it.

5. code the fried shredded pork on a plate and sprinkle with shredded onion.

characteristics: salty and slightly sweet, delicious and appetizing.