Shredded pork in Beijing sauce is soft, tender and oily, with a strong sauce flavor. It is really a versatile home-cooked dish, and you can take any staple food. Perhaps the best one is spring cake, which will be found in every spring cake shop in Northeast China and is regarded as one of the necessary dishes for eating spring cake.
Don't be too long-winded, by the way, how to make shredded pork with Beijing sauce.
If you want to cook this simple home-cooked dish well, there are also some small details that need to be paid attention to, and the taste will be better.
Add a small amount of baking powder to the shredded pork, pour in a little water and grab it evenly, just like bread, and let it grow for 10 minutes, so that the shredded pork will not be stiff when it is called. When mixing ginger juice, rub a little Jiang Mo in it, so that the shredded pork will taste. When the oil is in the pan, pour the shredded pork into the oil immediately, and don't wait for the oil to get hot. Shredded onion under shredded pork in Beijing sauce, as long as the onion is white, the yellow onion core of onion is removed. Then be sure to soak it in cold water for 5 minutes. This can make the scallion less spicy. Although some people like the spicy taste of scallion, it will irritate the oral mucosa if it is too spicy. Formal attachment practice:
Ingredients: pork tenderloin, scallion, egg white, sweet noodle sauce, salt, chicken essence, cooking wine, white sugar, Jiang Mo, white pepper, soy sauce, baking powder and garlic.
Slice the tenderloin into filaments. If it's not easy to cut, you can put the meat in the refrigerator and freeze it for 30 minutes. After freezing, it's easy to cut.
Put shredded pork in a bowl, add a little salt, sugar, white pepper, Jiang Mo, and cooking wine, and mix well to taste. Then put the baking powder down for sizing, then pour in a little cooking oil and stir well. This can ensure that the meat will not stick to the pot when it is put in the pot. Marinate 15 minutes to taste.
Put the oil in the pot, you don't need to wait for the oil to get hot, just put the shredded pork in the pot. Then quickly spread it with chopsticks, fry it until it changes color, and then put it out for use.
In a small bowl, add a little white pepper, sugar, soy sauce, soy sauce, cooking wine, and then add some water, and stir well for later use. (All materials need not be too much)
Leave some base oil in the pot, add chopped garlic and saute until fragrant, then add sweet noodle sauce and saute until fragrant.
Then pour in the prepared juice and keep stirring.
When the juice is almost collected and the bubbles keep spitting, pour in the fried shredded pork and stir well.
After turning off the fire, season with a little salt and chicken essence.
The mouth-watering shredded pork in Beijing sauce is ready, with a thin spring cake, and a big mouthful ~