Shredded Pork with Beijing Sauce
Overview
I haven’t eaten this dish for a long time, and I suddenly wanted to eat it today. There is nothing else. Haha, what I want to eat depends on inspiration
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Ingredients
Steps
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Wash the pork and prepare to shred it
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Cut the pork into shreds and set aside
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When cutting the meat, mix the noodle sauce and minced ginger and steam it in a pot
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The shredded pork is marinated with chopped green onions, cooking wine, salted starch, and finally some oil
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Heat the pan with cold oil, more oil, and smooth the shredded pork
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Sliding the shredded meat until it changes color, remove and control oil
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Cut the green onions into sections. My green onions are too thin and difficult to cut. I recommend using green onions
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The chopped green onions can be put on a plate and set aside. The leftovers can be cut into minced green onions
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Cut bean skin into long strips
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Shred cucumber and carrot
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Roll the cucumber shreds and carrot shreds into the bean skin
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Bevel cut section plate
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Mix the steamed noodle sauce thoroughly
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Leave some oil in the pot, add chopped green onions and stir-fry
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Sauté the sauce below until fragrant
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Add cooking wine and light soy sauce, continue to stir-fry, add a small amount of water to start gelatinization, then pour in the shredded pork
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Stir-fry until the shredded pork is coated with the sauce and it is ready to serve
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Plate and serve
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Ginger and sauce are a perfect match so don’t miss out on the ginger
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Finished product
