Shredded pork in Beijing sauce
By ReedHeller
Today, I happened to see a food program on TV. There is a way to make shredded pork in Jing Sauce, which is quite tempting ~~ So on a whim, I tried it, referred to the steps on TV, and gave it a try.
Recipe Recommendations
- salty and sweet
- burn
- ten minutes
- simple
Steps for Shredded pork in Beijing sauce
1
Pork tenderloin (take out the frozen tenderloin, put a little water and defrost it for 5 minutes).
2
Shred half of Beijing onion.
3
Shred the tenderloin. Shred after a little thawing, which is easy to form, and shredded meat is easier to cut.
4
Add a little salt, shredded ginger, rice wine, and starch, mix well and marinate for 5 to 8 minutes.
5
Pour peanut oil into a wok, heat up slightly, and add shredded pork to stir-fry. (The shredded ginger in the shredded pork can be taken out according to each person's taste).
6
Saute shredded pork until white and set aside.
7
Leave a little oil in the pan, add shredded ginger and stir-fry it until fragrant, add half a spoonful of sweet flour paste, rock sugar, a little water, and a little soy sauce to brighten the color, and boil over low heat for about 2 minutes to form a thick shape (add appropriate amount of starch to thicken).
8
Add the shredded pork and stir fry to collect the juice.
9
The taste is sweet and salty, and it is very suitable for serving with rice.