Shredded pork in Beijing sauce

By AbbeyDickinson

Shredded pork in Beijing sauce
My son is a carnivore, and he enjoys every meal without meat. As a mother, I have to constantly study how to eat various meats. Jing sauce is one of the meat dishes that my son likes to eat. Although the appearance of my cooking is not very good, it tastes definitely not inferior to those in big restaurants! Especially using it to roll spring pancakes, the boy can eat 3 slices in a row!

Recipe Recommendations

  • lean pork 250 grams
  • scallion 200 grams
  • egg white one
  • sweet sauce appropriate amount
  • salt appropriate amount
  • MSG appropriate amount
  • cooking wine appropriate amount
  • white sugar appropriate amount
  • diced green onion appropriate amount
  • peanut oil appropriate amount

Steps for Shredded pork in Beijing sauce

  • Make step 0
    1
    Wash lean pork meat, cut it into evenly thin threads, add cooking wine, salt, wet starch, and egg white, grab well and size.
  • Make step 1
    2
    Cut the scallion into shredded strips and place neatly and flat on the plate.
  • Make step 2
    3
    The sweet sauce is ready.
  • Make step 3
    4
    Add oil in the wok and heat until 50% heat. Add in the shredded pork and stir-fry until it changes color. Remove and set aside.
  • Make step 4
    5
    Pour a little oil into the frying pan, add chopped green onions and saute until fragrant, add sweet flour paste and stir fry slightly, add a little water, cooking wine, white sugar, and monosodium glutamate, stir fry constantly, until the color changes to show the fragrance, pour in the shredded pork, stir fry evenly, take out of the pan and serve on the shredded green onions, mix well while serving.

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