Old Beijing style shredded pork with Beijing sauce

Overview

Old Beijing style shredded pork with Beijing sauce is different from Sichuan style shredded pork with Beijing sauce. It mainly embodies the function of sauce and almost no other condiments are used. From the appearance point of view, the green onion slices are mixed into the shredded pork in Beijing sauce. From a nutritional point of view, pork shoulder meat has several thin fat shreds criss-crossing it. The meat is delicious and has a strong ability to absorb water. Rich in protein, heme and organic iron, it helps to replenish deficiency and improve complexion.

Tags

• hot dishes
• cooking wine
• onion white
• pork shoulder
• soybean paste
• tofu skin
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the pork neck (shoulder) meat and set aside.

   

2. 2 Cut the pork into 2 mm thick strips along the grain, add cooking wine and salt to marinate.

   

3. 3 Take two white sections of scallion.

   

4. 4 Cut the scallions lengthwise and take out the core.

   

5. 5 Cut green onions into slanted blades and set aside.

   

6. 6 Prepare soybean paste, add appropriate amount of water to dilute it, and remove the bean paste.

   

7. 7 Prepare sesame oil.

   

8. 8 Add sesame oil to the wok, add shredded pork and stir-fry until shredded pork changes color.

   

9. 9 Pour out the castor oil.

   

10. 10 Return to the pot, add sesame oil and chopped green onions and sauté until fragrant.

    

11. 11 Add soybean paste and stir well, adjust the color with dark soy sauce.

    

12. 12 Add shredded pork and stir-fry for one minute.

    

13. 13 Turn down the heat, add green onion slices, and stir-fry.

    

14. 14 Remove from the pan, serve on a plate, garnish with tofu skin, and serve.