Shredded Pork with Beijing Sauce

Overview

I once read a food survey, saying what are the Chinese people’s favorite dishes? Ranked second is the shredded pork with Beijing sauce, which shows how much everyone loves this dish. Today I’m sharing the recipe for this dish. We can also make this classic dish at home!

Tags

• hot dishes
• home cooking
• old man
• beijing cuisine
• autumn recipes
• lunch
• famous dishes
• cooking wine
• cucumber
• egg
• green onions
• sugar
• sweet noodle sauce
• tenderloin
• tofu skin
• ginger
• ketchup
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients: tenderloin: 500g, white pepper: appropriate amount, cooking wine: appropriate amount, salt: appropriate amount, egg: 1, sweet noodle sauce: 5 spoons, soy sauce: 2 spoons, tomato paste: 2 spoons, sugar: 10g. Cut the cleaned tenderloin into shreds, add a little salt, white pepper, and cooking wine to marinate to add flavor.

   

2. 2 Prepare ingredients: tofu skin: appropriate amount. Clean the tofu skin and cut it into medium-sized pieces and steam it in a pot for 5 minutes. After taking it out, soak it in cold boiled water and set aside to prevent the bean skin from drying out.

   

3. 3 Prepare ingredients: cucumber: appropriate amount, green onion: appropriate amount, ginger: appropriate amount.

   

4. 4 Cut onion and ginger into shreds and soak in water. Set aside.

   

5. 5 After all the preparations are done, add an egg and an appropriate amount of dry starch to the pre-marinated shredded pork and mix well.

   

6. 6 Pour oil into the pot, heat 50%, add shredded pork and stir-fry. Don't rush to stir-fry the shredded pork after it's been put into the pot and broken up. Wait until the pulp is fixed a little before flipping, so that it won't come out of the pulp. Stir-fry the shredded meat until it turns white, which means it is at least 80% cooked. Remove the oil and set aside.

   

7. 7 Shred the cucumber and green onions.

   

8. 8 Mix a bowl of juice. 5 spoons of sweet noodle sauce, 2 spoons of ketchup (the addition of ketchup can make the color of the finished product brighter and not black, and has the purpose of adding flavor), soy sauce: 2 spoons, sugar: 10g, salt: a little (because we have already added salt when marinating the shredded pork, and the sweet noodle sauce is also salty, so the amount of salt added at this time is appropriately reduced)

   

9. 9 Pour a little base oil into the pot. When the oil is hot, pour the juice from the bowl. Then pour in an appropriate amount of green onion and ginger water. Bring to a boil over medium heat, then turn to low heat and simmer. Keep stirring with a shovel to prevent the pot from burning.

   

10. 10 When the sauce becomes thick, add the shredded pork, stir-fry quickly until the sauce is evenly coated with the shredded pork, and pour in a small amount of water starch to thicken it. After turning off the heat, pour in sesame oil and sprinkle with a little white sesame seeds.

    

11. 11 Just before serving, remove the tofu skins from the water and drain. Take a piece of bean skin and wrap it with appropriate amount of shredded pork, cucumber and green onion.

    

12. 12 Roll up the bean skin and tie it with coriander. It not only looks beautiful but also adds the aroma of coriander, killing two birds with one stone.

    

13. 13 Shredded Pork with Beijing Sauce is a famous Han dish that is full of color, flavor and flavor. It is cooked using the unique northern cooking technique of "sauce-explosion".

    

14. 14 Moderately salty and sweet, with rich sauce flavor, it is a very delicious dish.

    

15. 15 Give it a try!