Beijing Sauce Shredded Pork | Rich Sauce Aroma, Delicious to the Point of Licking Fingers

2024-05-14 14:59:53 1110

From childhood to adulthood, I have always liked the delicacies wrapped in sauces, such as braised eggplant, or Sweet and sour fillet. These delicacies wrapped in rich sauces have a fatal attraction to me. Among these delicious dishes, the first to mention is the Beijing sauce shredded pork, which I learned when I first started learning how to cook. Because it is particularly easy to make and delicious, even after so many years, my love for it remains. Moreover, through continuous learning and exploration, this dish has long been perfected by me. Today, I will bring you the ultimate secret recipe for this dish, which is delicious and can be taught in just one minute.

Details of ingredients

Pork tenderloin1 piece
Scallion1 piece
cucumber1 piece
Doupi4 sheets
salt1 spoonful
Cooking wine2 spoons
Light soy sauce2 spoons
Oyster sauce2 spoons
egg-white1 unit
starch1 spoonful
Sweet Noodle Sauce1 spoonful
Old smokingHalf a spoonful
sugar2 spoons

Technique

difficultybeginner
workmanshipfry
tasteSauce aroma
timeTwenty minutes

Steps to make Beijing Sauce Shredded Pork | Rich Sauce Aroma, Delicious to the Point of Licking Fingers

1. Prepare a piece of pork tenderloin and shred it.
2. After cutting, put it into a bowl, add one spoonful of salt, two spoonfuls of cooking wine, one spoonful of light soy sauce, one spoonful of oyster sauce, and one egg white, stir well. Add a spoonful of starch, stir well, and finally pour in a little cooking oil. Mix well and marinate for ten minutes.
3. Cut the scallions into thin strips and the cucumbers into thin strips.
4. Wash the tofu skin, cut it into equal squares and fold it twice before placing it around the plate.
5. Heat the oil in a wok, add shredded meat, stir fry over high heat, stir fry until cooked, then remove and control the oil.
6. Leave the base oil in the pot, add a spoonful of sweet noodle sauce, stir fry until fragrant, add a little water, one spoonful of light soy sauce, half a spoonful of dark soy sauce, two spoonfuls of white sugar, and one spoonful of oyster sauce, stir fry evenly.
7. Then put the shredded meat into the pot, stir fry evenly, and add a little water starch. Stir fry until the soup is thick.
8. In this way, the tender and sauce rich Beijing sauce shredded meat is ready. Friends who like it should quickly save it and give it a try!!!