Among Beijing dishes, shredded pork with Beijing sauce is my favorite dish. The slightly sweet sauce is wrapped in tender shredded pork, which is delicious with shredded onion and cucumber. However, shredded pork with Beijing sauce can be said to be delicious and does not need to be too rigid. You can adjust it slowly and become your favorite taste. This dish tastes particularly ceremonial, but it is actually very easy to cook. Master 1 Tips for frying shredded pork. This method can also be applied to other recipes. No matter what kind of meat is fried, it is tender, smooth and delicious. After learning the method of frying shredded pork, fried shredded beef and chicken can be particularly delicious.

Spare ingredients: pork tenderloin 250g, cooking wine 2 tablespoons, egg white 1, a little salt, a little sugar, a little starch, sweet noodle sauce 2 tablespoons, onion1;

Production process: Step 1, shred the tenderloin, remember that the shredded pork is not too thick, then knock in an egg white, add a spoonful of cooking wine, salt, sugar, white pepper and starch, and stir and size it in one direction;

Step 2, marinate for 20 minutes, prepare a bowl, add a spoonful of cooking wine, 1 spoon of soy sauce, 1 spoon of soy sauce, 2 spoons of sweet noodle sauce, add a little water to melt, and add a little oil to the wok;

Step 3, add the marinated shredded pork, stir-fry until it changes color, then take the shredded pork out first, then leave the base oil in the pot, add the prepared sauce, boil it with low heat, and add it when the shredded pork becomes slightly thick;

The fourth step, mix and stir evenly, let the sauce stick to the shredded pork, and continue to thicken and collect the juice, and the shredded pork with Beijing sauce is ready. Cucumber and Beijing onion are cut into filaments, carrots are also cut into filaments, and thousands of bean skins are cut into squares;

Step 5, blanch the bean skin in a boiling water pot, take it out and drain it, and roll it into shredded pork, shredded onion, cucumber pedicle and shredded carrot. Roll it out and you can eat it.

I conclude: Sauteed shredded pork is delicious and particularly appetizing. I like sweet noodle sauce, and it is a very good choice to make this shredded pork with Beijing sauce. This dish is balanced in nutrition, because not only shredded pork, but also various vegetables and bean products are rich in nutrition and can be fully absorbed by the human body. If this dish is eaten in a restaurant and cooked differently in different restaurants, we will cook it ourselves at home.

1, when frying shredded pork, master the 1 trick, that is, after the shredded pork is cut, add egg white for curing, and wrap the egg white on the shredded pork, and use its good water retention in protein to retain the water in the shredded pork, so that no matter what meat is fried, it can be particularly tender and delicious;

2, because it is lean meat, it is not suitable for frying for too long, otherwise it is easy to dry the firewood. Just fry the shredded pork in the pot until it changes color. Add more oil to prevent it from sticking to the pot. Of course, fried shredded pork will be eaten in the sauce, and the fat of pork will penetrate into it, and the fried dishes will taste better;

3. After the sauce is adjusted, it can be adjusted according to personal taste. When cooking the sauce, simmer slowly and stir constantly to prevent the pot from getting burnt. Remember to stir fry quickly when adding shredded pork, so that the sauce can be quickly wrapped around the shredded pork.

If you also think this method of frying shredded pork is not bad, welcome to collect and learn, or share it with more people in need!