Shredded Pork with Beijing Sauce

Overview

Shredded pork with Beijing sauce is not only a famous old Beijing-style dish but also a Kung Fu dish in Shandong cuisine. The rich sauce-flavored shredded pork is paired with chewy tofu skin, and paired with shredded chives or refreshing cucumbers. When you take a bite, the aroma of the meat, sauce, and vegetables burst out in your taste buds. The satisfaction brought by the food reaches its peak at this moment.

Tags

• hot dishes
• old man
• beijing cuisine
• lunch
• dinner
• students
• cooking wine
• coriander
• dried tofu
• egg white
• light soy sauce
• old soy sauce
• pork tenderloin
• starch
• sweet noodle sauce
• white sugar
• carrot
• garlic
• ginger
• green onions
• white pepper

Ingredients

Steps

1. 1 Choose pork tenderloin and cut it into thin strips. You can freeze it slightly to make it easier to cut.

   

2. 2 Add one egg white, two tablespoons of starch, two tablespoons of cooking wine, a little salt and white pepper.

   

3. 3 Mix the seasonings well and let it sit for twenty minutes to absorb the flavors.

   

4. 4 Wash the shallots and coriander, peel the carrots and cut into thin strips. You can also prepare other vegetables according to your preference.

   

5. 5 Take a piece of dried tofu and arrange green onions, coriander and carrot shreds on one end.

   

6. 6 Roll into a round roll

   

7. 7 Make diagonal cuts every two centimeters or so.

   

8. 8 Cut and place on the side of the plate.

   

9. 9 I used Wang Zhihe's sweet noodle sauce, which is exactly one bag. If the amount of meat used is small, the sweet noodle sauce should be reduced according to the proportion. The taste of this sauce is sweet, and the shredded pork in Beijing sauce is more authentic.

   

10. 10 Mix the sweet noodle sauce, one tablespoon of white sugar, one tablespoon of light soy sauce, one tablespoon of dark soy sauce, and one tablespoon of cooking wine together, then add two tablespoons of water and mix well. Set aside.

    

11. 11 Heat the pan, pour some more cooking oil, and pour the marinated shredded pork into it.

    

12. 12 Use chopsticks to stir-fry until all the shredded meat changes color and is cooked.

    

13. 13 Put a small amount of oil in the wok, heat it, sauté the onion, ginger and garlic until fragrant, and add the shredded pork.

    

14. 14 Add the prepared sauce and stir-fry evenly.

    

15. 15 After the sauce boils, add three tablespoons of water starch and bring to a boil over high heat.

    

16. 16 Pour the fried shredded pork into the pre-arranged plate, and a plate of Meichenghua's shredded pork in Beijing sauce is completed.