Shredded Pork with Beijing Sauce

Overview

How to cook Shredded Pork with Beijing Sauce at home

Tags

• hot dishes
• home cooking
• cooking wine
• egg white
• onions
• pork tenderloin
• starch
• sugar
• thirteen incense
• tofu skin
• salt
• soy sauce

Ingredients

Steps

1. 1 Pork is selected from the tenderloin, which is tenderer than the tenderloin and has a clear texture. Cut into shreds along the grain of the meat. (Note: Meat cutting tips: cut beef and mutton crosswise, vertically cut pigs, and diagonally cut chicken. Pork must be cut along the grain so that it does not fall apart. On the contrary, beef and mutton must cut the fiber of the meat across the grain, otherwise it will easily get stuck in the teeth)

   

2. 2 After cutting the shredded meat, add cooking wine, soy sauce, salt, thirteen spices, egg white, and starch, stir evenly, and marinate for half an hour

   

3. 3 Cut green onions into thin strips and place on the bottom of the plate

   

4. 4 Cut the tofu skin into squares, blanch it in hot water, rinse with cold water and set aside

   

5. 5 Put sweet noodle sauce, yellow sauce and tomato sauce in a bowl, the ratio is 4:2:1

   

6. 6 Heat the pan and cool the oil. Use twice as much oil as usual for cooking. When it is 60% hot (note: use bamboo chopsticks to put into the oil pan, if small bubbles appear quickly around the chopsticks, it is already 60% hot), add shredded meat and stir quickly. This term is called "slipping", which means using warm oil to mature the food. Remove when the meat turns white.

   

7. 7 Leave a little oil in the pot, heat the oil and add the prepared sauce, stirring constantly

   

8. 8 When the sauce starts to bubble, add the shredded pork, stir-fry a few times, take it out of the pan and put it on a plate lined with shredded green onions, with tofu skin piled on the edge of the plate.