Shredded pork in Beijing sauce
By NickSchulist
Ingredients: chicken essence
Recipe Recommendations
- tenderloin 200 grams
- onion Two onions
- sweet sauce 2 tablespoons
- yellow sauce a spoonful
- soy sauce a spoonful
- chicken essence appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
Steps for Shredded pork in Beijing sauce
1
Prepare the raw materials, shred the tenderloin and set aside (I forgot to take the yellow sauce)
2
Marinate the tenderloin with pepper powder, cooking wine, soy sauce, starch, and chicken essence for about 20 minutes. I put an egg white every time I cook it, but I found that not adding the egg white not only did it not affect the smoothness and tenderness,(the tenderloin itself is very tender) and avoids the meat appearing untidy when frying the meat
3
When curing the meat, mix a bowl of juice, use starch, soy sauce, sweet flour paste, yellow sauce, a little chicken essence, and a small spoon of water
4
Because the pot at home is not non-stick, the electric baking pan used is really good to use. The meat is slippery quickly, and only a little oil is added. The slippery meat is served for later use.
5
Shred green onions and set them on a plate. When you eat them yourself, they are not very good. In fact, it is better to have pure green onions. I already have these two at home, so I have no choice.
6
Put a little oil in the pan, heat it again, add a bowl of juice to thicken it, add the shredded pork, stir fry quickly, serve on a plate, readyShredded pork in Beijing sauce Make Tips
1. The meat must be tenderloin. 2. I personally think that the shredded shredded is better. 3. For us who are not professional, it will be more attractive if it is made without egg white, and will not affect the taste. 4. The color is lighter. Because the baby wants to eat it, I didn't put in soy sauce anymore. It feels like there are many things that the baby shouldn't eat.