Shredded Pork with Beijing Sauce
Overview
The shredded pork with Beijing sauce can be said to be a well-known dish. It has a salty-sweet taste, a rich sauce aroma, and the shredded meat is smooth and tender. The shredded pork and green onions are then rolled up with tofu skin and eaten. The taste is richer and has a unique flavor. Since my daughter liked this dish, I started to learn how to make it. The main part of this dish is stir-frying the sauce. At the beginning, I always failed to control the heat and the sauce was not stir-fried properly, so the shredded pork could not catch the sauce, which directly led to the poor taste. After many times of cooking, I can finally make shredded pork with Beijing sauce that is delicious and fragrant.
Tags
Ingredients
Steps
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Take a small section of the green part of the green onion and cut it into small pieces. Cut the ginger into small pieces. Soak it in water for more than half an hour. Remove the green onion and ginger pieces with your hands and squeeze out the juice
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Cut the tofu skin into small pieces and blanch it in boiling water for a while
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After taking it out, soak the tofu skin in boiled water to prevent the surface of the tofu skin from drying out. Pour out the water before eating
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Add a little salt, 2g of fresh soy sauce, cooking wine, white pepper and 8g of corn starch to the shredded pork
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Pour in a little water and mix evenly, then let it sit for about 10 minutes
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Shred green onions
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Spread evenly on the plate
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Heat up the oil pan, fry the shredded pork and take it out
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Leave the base oil and add 55g of sweet noodle sauce
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Add 15g of white sugar and fry over low heat to make sweet noodle sauce
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Pour in the onion and ginger water and stir constantly with a spatula
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Stir-fry until the sauce thickens
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Pour in the fried shredded pork, stir-fry evenly and serve
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Place the shredded pork in Beijing sauce on shredded green onions, and roll it into the tofu skin when eating. It tastes great!
