Shredded Pork in Old Beijing Sauce
Old Beijing Jing Sauce shredded pork is a traditional Beijing-style dish and one of the famous kung fu talents of Shandong cuisine. It is not easy to cook shredded pork with Beijing sauce, but it is not easy to fry the shredded pork with smooth and tender and evenly wrapped in the sauce. Pork tenderloin meat should be used as the main ingredient, and the auxiliary ingredients should be Beijing specialty yellow sauce and sweet noodle sauce. It should be cooked using "soy pop", one of the "six pop" unique cooking techniques in the north. Characteristics are salty and sweet, with strong sauce flavor and unique flavor.
Recipe Recommendations
- pork tenderloin appropriate amount
- green onions appropriate amount
- sweet sauce appropriate amount
- yellow sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
Steps for Shredded Pork in Old Beijing Sauce
1
The main ingredient is pork loin and green onions.
2
Cut the pork muscles into thin strips, and marinate with refined salt, cooking wine, egg white and starch oil for 10 minutes.
3
Add sesame oil in the ratio of sweet flour paste and yellow paste 2:1 and stir well.
4
Put on a steamer and steam for 20 minutes.
5
Cut the onions into thin threads and spread them on a plate.
6
Put the oil in the pan and cook until it is 50% hot.
7
Put in the shredded pork and smooth it out.
8
Stir fry until the shredded pork turns white, remove and control the oil.
9
Leave the base oil in the pan, add the sauce and stir-fry over low heat. When the sweet flour sauce in the pan is red, bright and sticky, add a little sugar and cooking wine and continue to stir-fry.
10
Add in the slippery shredded pork.
11
Quickly stir-fry the shredded pork well over high heat.
12
Place the shredded pork on the shredded green onions on the plate and serve.Shredded Pork in Old Beijing Sauce Make Tips
Nag; the shredded meat is smooth, tender and bright, and the sauce has a strong flavor. The sauce is the key. There is no shortage of sauce steaming procedures.