Shanzhai version of shredded pork in Beijing sauce

By RutheKuhn

Shanzhai version of shredded pork in Beijing sauce
On the Lingering Garden website, I saw several cones for making shredded pork with Beijing sauce. One of them even gave me detailed methods to make it. I would like to thank him or her first here. I didn't make it authentic, and I slightly changed the method, but it was delicious.

Recipe Recommendations

  • carrot appropriate amount
  • celery appropriate amount
  • sweet sauce appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • pepper noodles appropriate amount

Steps for Shanzhai version of shredded pork in Beijing sauce

  • Make step 0
    1
    Shred vegetables.
  • Make step 1
    2
    Put the pre-marinated shredded pork (marinate the shredded pork with pepper noodles, salt, and cooking wine) into the flour slurry and stir well, then fry it 70% hot, and remove and drain the oil.
  • Make step 2
    3
    Remove the pan and put oil, add a few ginger slices and garlic slices, saute until fragrant, add about two tablespoons of sweet flour paste and saute until fragrant.
  • Make step 3
    4
    Pour in the shredded pork, add a little light soy sauce and sugar, sprinkle with a few drops of sesame oil, and mix well.
  • Make step 4
    5
    Spread the shredded pork in the middle of the plate, spread the carrot, purple cabbage, and shredded celery around it.

    • Shanzhai version of shredded pork in Beijing sauce Make Tips

    I mix four kinds of shredded ingredients with shredded green pepper, blanch them in boiling water (with a little salt and vegetable oil added) to make a cold dish. I drizzle over Sichuan pepper chili oil and sesame oil; you can also add a little vinegar if you prefer. It is very refreshing and nutritious.

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