Shredded Pork with Beijing Sauce
Overview
Shredded pork with Beijing sauce is a Beijing dish that is popular throughout China. It tastes sweet and salty. It is a good dish to wrap pancakes or accompany rice and noodles. Shredded Pork with Beijing Sauce Sauce is also a side dish that is eaten quickly upon being served. It is not too difficult to make, but it does take a little effort to make it authentic. I improved it and made it based on the nutritional combination. It was mainly green onions. I added green and red peppers. I originally had cucumbers, but I forgot to buy them. This dish is a popular dish that is indispensable on the New Year’s Eve dinner table, especially in the north.
Tags
Ingredients
Steps
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Prepare the ingredients, green and red peppers, green onions, sweet noodle sauce, and tofu skin.
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Pork tenderloin.
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Cut the meat into shreds, marinate with rice wine and salt, and mix well with starch.
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Soak the tofu skin in boiling water and salt.
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Cut green and red peppers and green onions into shreds.
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Put salt in a pot of boiling water, blanch the green and red peppers and take them out.
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Heat oil in a pan and add shredded pork. It is best to stir slowly with chopsticks. The shredded pork will break easily with a spoon.
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Fry until the shredded meat turns white and take it out.
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There is a lot of oil for frying the meat, so there is no need to add any oil. The oil in the pan is very hot. Turn off the heat first and add the sweet noodle sauce.
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Fry slowly with the remaining heat, turn on the heat, and add rice wine.
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Saute the sauce until fragrant.
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Add shredded pork.
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Put sugar
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This is fried.
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Cut the tofu skin into small pieces and set aside.
