Shredded pork in Beijing sauce
Ingredients: tomato sauce,pork loin,eggs,cooking wine,sesame oil,green onions,oyster sauce,dry starch,sweet sauce
Recipe Recommendations
- pork loin 300 grams
- green onions 2 pieces
- eggs one
- cooking wine 2 tablespoons
- dry starch 1 teaspoon
- tomato sauce 2 tablespoons
- oyster sauce 1 tablespoon
- sweet sauce 2 tablespoons
- sesame oil 1/4 teaspoon
Steps for Shredded pork in Beijing sauce
1
Cut the tenderloin into thin slices 3 mm thick, and then cut into thin threads 3 mm wide. Put it into a bowl, add cooking wine, add half of the egg white, stir well, then add dry starch, stir well, and marinate for 10 minutes.2
Remove the green part of the green onion, take only the onion white, wash it, cut it into 4 cm long sections, cut it in half, cut it into thin threads, place it on a plate and set it up.3
Pour the oil into the pan and heat it to 80% heat. After slight green smoke comes out, pour in the shredded pork and quickly smooth it with a shovel. After frying until the shredded pork changes color, remove it for later use.4
Leave a little low oil in the pan, turn to low heat, first pour in tomato sauce, then add oyster sauce, and finally pour in sweet flour sauce. After stirring, add the stir-fried shredded pork and return it to the pan. Change to high heat and stir quickly. Let each shredded pork be covered with sauce, and pour a little sesame oil before taking out of the pan.Shredded pork in Beijing sauce Make Tips
If the pork tenderloin is freshly purchased, put it in the freezer for 1 hour before cutting. The meat will be firmer and easier to handle.