Even novices can do it--Shredded Pork with Jingjiang Sauce
Overview
Blanching the tofu skin in boiling water can remove the beany smell. It is difficult to stir-fry the shredded pork with Beijing sauce in the sweet noodle sauce, so adjust it first and then simmer it over low heat to avoid messing up
Tags
Ingredients
Steps
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Blanch the tofu skin with boiling water
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Cut the tenderloin into shreds, add cooking wine, light soy sauce, white pepper and fresh ginger juice to the shredded meat, mix well and marinate for 20 minutes
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Then put the egg white, starch and oil into the shredded pork and mix well
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Put oil in the pot. When the oil temperature is 60% hot, add the shredded pork and quickly slide it out. Take it out immediately after the meat turns white
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Wash the green onions and cut them into thin strips and set aside. Cut the tofu skins into appropriate sizes and set aside. 10ml of cooking wine, 1 tsp of tomato sauce, 30g of sweet noodle sauce, 1 tsp of sugar, 1 tsp of sesame oil and 30ml of water in a bowl and mix well
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Leave an appropriate amount of base oil in the pot. When the oil temperature rises, add the evenly stirred sauce, stir-fry over low heat until fragrant, and simmer until thick and bubbling
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Change to high heat, add shredded pork and stir-fry until the flavor is infused, add shredded green onions, drizzle with sesame oil and serve
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Use bean skin to roll the shredded pork and green onions into rolls, and tie them with green onion leaves to complete the preparation
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Finished product pictures
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Finished product pictures
