Beijing Sauce Shredded Pork

2024-09-04 02:58:58 698

Jingjiang shredded pork is a famous Han Chinese dish with a perfect combination of color, aroma, and taste, belonging to Northeast or Beijing cuisine. This dish is moderately salty and sweet, with a strong sauce aroma and a unique flavor. Using pork tenderloin as the main ingredient, supplemented with yellow sauce or sweet bean sauce and other seasonings, it is cooked using one of the unique northern cooking techniques, "sauce explosion". When consumed, it is accompanied by shredded scallions and fermented skin, with a moderate salty and sweet taste, rich sauce aroma, and unique flavor.

Details of ingredients

Pork tenderloin160g
Tofu skin1 sheet
cucumber1 piece
carrotHalf root
Scallion white1 unit
egg-whiteHalf a
Cooking wine30g
Ginger Juiceg3g
Pepper powder1g
White sugar13g
Sweet Noodle Sauce25g
Light soy sauce10g

Technique

difficultySimple
workmanshipfry
tastesalty and savory
timeHalf an hour

Steps to make Beijing Sauce Shredded Pork

1. 160g pork tenderloin. Cut evenly into thin strips, add 3g of sugar, 1g of salt, 8g of cooking wine, add a few drops of ginger juice pressed with a garlic press, and marinate the shredded meat with a little white pepper until soft. I used frozen pork tenderloin because it is easy to cut into evenly thin strips.
2. After the shredded meat becomes soft, add half an egg white, grab it a few times with your hands, add 2g of corn starch and mix evenly, then add 5g of cooking oil and mix evenly.
3. Boil a large sheet of tofu skin in the pot.
4. Remove and let cool, absorb moisture, cut in half into two portions, place shredded carrots, cucumber, and scallion on one side of the tofu skin, and roll tightly. Please keep the interface above the cutting board.
5. Cut diagonally into small sections about two centimeters wide.
6. Carefully place it around the plate. If you pay attention, you will find that the connection position of the upper half of the disc is incorrect! The position of the interface placed in the lower part is correct, with all interfaces located below, so it is not easy to scatter when using chopsticks to pick it up.
7. Hot pot with cold oil, slightly more oil, about 30g. Heat the oil at 40-50 degrees Celsius, add the marinated shredded meat, quickly stir fry until it turns white, and then serve.
8. Use a strainer to remove excess oil.
9. One and a half spoons of sweet bean sauce, add 10g of sugar, use 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of water to dissolve. You can try it and modify the ingredients according to the amount of shredded meat.
10. Place 1 tablespoon of oil in the pot, heat up the oil and pour in the sauce over low heat. Use a spatula to continuously slide the sauce over low heat. When it feels slightly viscous, immediately add shredded meat and stir fry quickly over high heat for a few times, wrapping each shredded meat with sauce. Remove from heat immediately.
11. Take out the pot and put it on a plate.