Stir-fried shredded tenderloin in sauce❗️The sauce is rich, fragrant and not greasy

Overview

A relatively homely and popular stir-fry dish, the recipe is similar to the shredded pork in Beijing sauce, using tofu skin instead of spring pancakes, served with shredded green onions, coriander, and rolled with shredded pork to eat together. After one bite, the sauce is rich, refreshing and not greasy, making it an appetizing meal.

Tags

• hot dishes
• chinese banquet
• preparing meals
• beijing cuisine
• lunch
• dinner
• chicken essence
• coriander
• corn starch
• doupi
• egg white
• green onions
• june sweet bean paste
• tenderloin
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare a piece of pork tenderloin, a piece of tofu skin (cut into equal-sized squares), appropriate amount of green onions and coriander.

   

2. 2 Cut the tenderloin into shreds, add salt, white pepper, chicken essence, egg white, and cornstarch.

   

3. 3 Mix evenly so that the egg white and starch coat the shredded pork.

   

4. 4 Add an appropriate amount of water to the pot. After the water boils, add the tofu skin and blanch it for 20 seconds.

   

5. 5 Shred the green onions and cut the coriander into sections.

   

6. 6 Place the tofu skin on a plate, top with shredded green onions and coriander, as shown in the picture.

   

7. 7 Put an appropriate amount of oil in the pot, heat the oil to 60%, stir-fry the shredded pork until smooth and serve.

   

8. 8 Leave a little base oil, add a spoonful of sugar, and stir-fry over low heat until the sugar melts.

   

9. 9 Add two tablespoons of bean paste.

   

10. 10 Stir-fry until the bean paste is shiny and sizzling.

    

11. 11 Quickly add the shredded pork and stir fry for 15 seconds then turn off the heat.

    

12. 12 The fried shredded pork in sauce is finished. Wrap the shredded pork with bean skin, shred onions and coriander and eat it together. The sauce is rich in flavor, not greasy, and appetizing with rice.