Shredded Pork with Beijing Sauce

Overview

Shredded pork with Beijing sauce is an authentic Beijing dish with rich sauce and unique flavor. Stir-fry the sweet noodle sauce until fragrant and stir-fry the shredded pork, shredded green onions and tofu skin. It tastes really good. Under the cool tofu skin are the tender pork shreds blanched in oil and soy sauce, and the refreshing aroma of scallions dilutes the greasiness, and the fragrance of cucumber. Eat together, it is rich in layers and has a super delicious taste. After two bites, roll one more, it will be no less impressive than Beijing roast duck~

Tags

• hot dishes
• home cooking
• beijing snacks
• cucumber
• onion white
• shredded pork
• sweet noodle sauce
• white sugar

Ingredients

Steps

1. 1 Add cooking wine, salt, egg white, and starch to the shredded meat and mix well to form a sizing. After sizing, be sure to add a little oil, mix well, and put it in the refrigerator for 5-10 minutes. Here’s a little trick to make the meat non-stick and tender.

   

2. 2 Heat the wok over high heat, add oil, and when the oil temperature reaches 40%, add the shredded pork taken out of the refrigerator and smooth it out

   

3. 3 After the pork shreds change color, add sweet noodle sauce, 1 spoon of light soy sauce, and white sugar

   

4. 4 Stir-fry until the sweet noodle sauce is thick and the shredded meat is evenly coated with the sauce; transfer to a plate

   

5. 5 Steamed pancakes, top with fried shredded pork, cucumbers, green onions, then wrap them up and enjoy

   

6. 6 You can try the tender shredded pork that is rosy in color and rich in sauce. You can try the oil-simmered pork under the skin

   

7. 7 If you don’t know how to make spring pancakes, you can make them with dumpling wrappers, or you can mix them with rice and eat them directly