Shredded pork in Beijing sauce
By PiperSmith
The so-called spring and summer nourish yang, autumn and winter nourish yin! To make a piece of shredded pork with Beijing sauce, the main ingredients are green onions that have a hair-raising effect and are especially suitable for eating in spring. Hehe, my cooking principle: There must be no less delicacy and health preservation!
Recipe Recommendations
- pork tenderloin 250 grams
- eggs one
- scallion 100 grams
- Jiang 15 grams
- sweet sauce 150 grams
- sugar 50 grams
- salt 5 grams
- cooking wine 10 grams
- chicken essence 10 grams
- starch 15 grams
Steps for Shredded pork in Beijing sauce
1
Shred pork tenderloin, add cooking wine, salt, eggs, and starch to mix well.2
Slice the ginger and beat it into pieces, cut the shallots into thin strips, place 5/1 of the shredded shallots and the chopped ginger slices into a bowl, add in water, and make the onion and ginger water.3
Put the stewed shredded pork in the pan and stir-fry. The oil temperature should be controlled below 50% heat. When the shredded pork reaches 80% cooked, remove it and control the oil.4
Put a little base oil in the pan, add sweet flour paste, onion ginger water, cooking wine, chicken essence and sugar, while constantly stirring the sweet flour paste, wait until the sauce thickens, add shredded pork and stir evenly.Shredded pork in Beijing sauce Make Tips
The quality of the sauce directly affects the color and taste of this dish. I use Beijing Liubiju Sweet Bean Sauce; it is darker in color and saltier than other sweet bean sauces, so please adjust accordingly! My knife skills are poor, and the shredded meat is thick and short, so friends will just have to bear with it.