Shredded Pork with Beijing Sauce

Overview

How to cook Shredded Pork with Beijing Sauce at home

Cut the pig head into shreds, add salt and cooking wine and marinate for ten minutes. Shred the green onions and add to the bottom of the dish.
Put an appropriate amount of oil in the pot. When the oil is half hot, add the shredded pork and cook quickly, then remove.
Prepare the sauce: two spoons of bean paste, one spoon of sugar, one small spoon of dark soy sauce, and one spoon of chicken essence. Pour oil into the pot, add the sauce when the oil is hot, stir-fry until it bubbles and becomes sticky, then add the shredded pork. Fry until it changes color, add water starch and stir well and remove from the pan.