Shredded Pork with Beijing Sauce

Overview

First of all, I would like to state that this dish of mine is definitely not authentic shredded pork in Beijing sauce because it lacks the very important ingredient Beijing onions! Since my family doesn’t eat much, I didn’t put it in! In fact, the method is similar. If you like to eat, you can buy a green onion, cut it into thin strips, roll it together and eat it!

Tags

• hot dishes
• old man
• beijing cuisine
• spring recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• chicken powder
• cooking wine
• cornstarch
• cucumber
• doupi
• light soy sauce
• oyster sauce
• salad oil
• sugar
• sweet noodle sauce
• tenderloin
• carrot
• ginger juice
• salt
• sesame oil

Ingredients

Steps

1. 1 Tenderloin cut into strips

   

2. 2 Add cooking wine, salt, ginger juice and cornstarch, mix well and marinate for a while

   

3. 3 Put the tofu skin into the pot and blanch it

   

4. 4 Drain and let cool, then cut a piece of bean skin into four small squares

   

5. 5 Cut cucumbers and carrots into thin strips

   

6. 6 Heat up the oil pan and fry the shredded pork until it changes color

   

7. 7 Dish out and set aside

   

8. 8 Leave the oil in the pot and fry the sweet noodle sauce, add some oyster sauce, light soy sauce, sugar, sesame oil and chicken powder

   

9. 9 Add a little water, stir evenly and bring to a boil

   

10. 10 Pour in the shredded pork and stir-fry evenly

    

11. 11 Take a piece of bean skin, add some cucumber shreds, carrot shreds and pork shreds

    

12. 12 Roll it up slowly and cut it in half

    

13. 13 Shredded Pork with Beijing Sauce Completed