The "Beijing sauce" in the shredded pork with Beijing yellow sauce is not the yellow sauce of Liubiju. Beijing sauce refers to the yellow sauce in Liubiju, Beijing, which is praised by many diners for its fine production technology and unique taste. Originated in Beijing, it is called Beijing sauce. Because Beijing sauce itself is salty, fresh and sweet, the fried shredded pork tastes excellent and does not need too many other condiments. Hence the name "Beijing sauce" shredded pork.

1, pork tenderloin 1 50g, bean curd skin 1 piece, half cucumber, scallion 1 piece, sweet noodle sauce 1 spoon, 2 slices of ginger, vegetable oil 1 spoon, and salt/kloc.

2. Clean the tenderloin and cut it into uniform filaments, then mix well with salt, starch and cooking wine and marinate for a while;

3, green onions and cucumbers are cut into filaments, and the sweet noodle sauce is diluted with two spoonfuls of water;

4. Boil the tofu skin with boiling water, cut it into squares and put it on the plate;

5. Shred the ginger, heat the oil in a wok, and saute the ginger;

6. Add the shredded pork, quickly cut it with chopsticks, and then pour in the sweet noodle sauce;

7. Put the chopped green onions and shredded cucumber on a plate with tofu skin, and pour the fried shredded pork on it to eat.