Shredded pork in Beijing sauce

Recipe Recommendations

• bean skin appropriate amount
• starch appropriate amount
• scallion appropriate amount
• sweet sauce appropriate amount
• sugar appropriate amount
• sesame oil appropriate amount
• ketchup appropriate amount
• edible oil appropriate amount
• soy sauce a little
• salt a little
• pepper a little

• original
• fried
• an hour
• ordinary

Steps for Shredded pork in Beijing sauce

1

Mix two spoonfuls of sweet flour paste, two spoonfuls of white sugar, and a small amount of sesame oil to make a dressing. Cut the tofu skin into squares. Steam the two things together on the pan, steam for about 5 minutes.

2

Add a little salt and soy sauce to the shredded pork and mix well. Add water while stirring to make the fiber of the meat rich in water, and then stir-fry it will not dry. Add a little edible alkali, a little bit will be enough to lock in moisture. After standing for about 1 hour, add starch and mix well to make the moisture that has been separated out before re-stick to the shredded pork.

3

Relax the oil in the pan, heat it, add shredded pork, and stir well.

4

Heat the shredded pork evenly, stir-fry and discolor, and serve.

5

Put a little oil in the pan and heat it up. Add the hot seasonings, add a little ketchup, stir-fry the oil, add the shredded pork, and wrap the sauce evenly on the shredded pork.

6

Cut the green onions and white, place them on a plate, and add the shredded pork.

7

The bean skin is wrapped in shredded pork and green onion. With a bite, the sauce will overflow. It's really delicious.

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