Shredded pork in Beijing sauce
By VicentaLakin
Recipe Recommendations
- pork loin 300 grams
- green onions 2 pieces
- ginger appropriate amount
- bean paste appropriate amount
- sweet sauce appropriate amount
- ketchup appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- water starch appropriate amount
Steps for Shredded pork in Beijing sauce
1
Shred the tenderloin, not too thin. Grip well with cooking wine and water starch, and marinate for 10 minutes.
2
Cut the green onions into thin strips and place on a plate.
3
Put a little more oil in the pan. When it is heated by 3 to 40%, the shredded meat will be smooth and loose. After completely discolored, remove and drain the oil.
4
Saute the ginger with the remaining oil in the pan until fragrant.
5
Pour in the sauce and saute over low heat until the sauce is thick and fragrant.
6
Add the shredded pork and stir fry until each shredded pork is covered with sauce. Remove and place on top of shredded green onions.Shredded pork in Beijing sauce Make Tips
1. The shredded pork should not be cut too thin, otherwise it will be easy to fry.
2. Adding a little ketchup to the sauce can make the taste more layered.
3. Keep the heat low when frying the sauce. The sauce has a lot of starch, and it will be easy to fry on a high heat.
2. Adding a little ketchup to the sauce can make the taste more layered.
3. Keep the heat low when frying the sauce. The sauce has a lot of starch, and it will be easy to fry on a high heat.