Cooking category: stir-frying

Cuisine: Beijing cuisine

Category of ingredients: pork

Taste: Maotai flavor

Suitable season: irrelevant

Color, fragrance: the meat is tender and the sauce is thick, which is a special dish of Beijing.

Ingredients: pork 300g, sweet noodle sauce 80g, cooking wine 5g, monosodium glutamate 2g, sugar 20g, salt 1 g, starch 2g, egg 1 a, oil150g and ginger 5g.

Making:

1) Cut pork into shreds, put it in a bowl, add cooking wine, salt, eggs and starch and mix well, which is sizing;

2) Slice the scallion obliquely and put it in a dish; Slice ginger slightly, put shredded onion in a bowl, add water, and soak into onion and Jiang Shui;

3) fire the wok, add oil, stir-fry the shredded pork after cooking, take it out when it is ripe, and put it in a plate to filter the oil;

4) put oil in the wok, add the sweet noodle sauce and stir-fry slightly, add the onion, Jiang Shui, cooking wine, monosodium glutamate and white sugar, and stir-fry the sweet noodle sauce continuously. When all the white sugar melts and the sauce starts to become sticky, add the shredded pork and stir-fry it continuously to make the sweet noodle sauce evenly stick to the shredded pork;

5) Put the shredded pork in a dish with shredded onion, basically cover the shredded onion, and mix well when eating.

Bread wrapping practice:

Live the noodles with warm water, put a little salt when you live the noodles, and then wake up for a while. After about 20 minutes, put the noodles on the chopping board, make them into thin slices, brush them with oil, roll them up, and then make them into a round cake. Put a little more oil in the cake pan to keep you delicious.