Xuedingjing sauce

Overview

Shredded pork with Beijing sauce, a traditional famous dish. However, eating shredded pork dry is a bit monotonous. So, I changed the shredded pork into minced meat sauce and paired it with sweet and refreshing snow pear. The salty and sweet mixture was mixed with a little spicy bean paste. I guess I have a heavy taste. The pear also slightly neutralizes the greasiness of the meat sauce.

Tags

• hot dishes
• cooking wine
• ginger
• green onions
• lean pork
• msg
• spicy bean paste
• sugar
• sweet noodle sauce
• sydney
• water starch juice
• garlic
• ketchup

Ingredients

Steps

1. 1 Chop the onion, ginger and garlic, cut the meat into minced meat and set aside.

   

2. 2 Stir the cooking wine, onion, ginger, garlic and minced meat together and marinate for 1 hour. (Marinate for a longer time to enhance the flavor and remove the fishy smell. Some people just soak it for 15 minutes)

   

3. 3 Heat the pot, pour an appropriate amount of oil, add the marinated meat, onions, ginger, garlic, and cooking wine juice. Stir-fried.

   

4. 4 Fry until the meat changes color and is about 7 minutes cooked. Take it out of the pan and pick out the onions, ginger and garlic. (The soup in the pot continues to remain in the pot)

   

5. 5 Put the Kyoto sauce into the pot. Pour appropriate amount of water and mix the ingredients evenly.

   

6. 6 Pour in the minced meat from the onion, ginger and garlic and continue to stir-fry until cooked. Then add appropriate amount of water starch to thicken the soup.

   

7. 7 Rub the pears to death with a spatula, fill them into a container, and then invert them onto a plate. Finally, pour the fried minced meat sauce over the pear balls.