Shredded Pork with Beijing Sauce

Overview

Speaking of which, my family has never eaten this dish before, and usually only eats it at banquets. Use white bean skin to wrap shredded pork and green onions, it’s so fragrant! But now restaurants use pancake rolls, maybe it’s just because my hometown eats pancakes. .

Tags

• hot dishes
• green onions
• light soy sauce
• liquor
• starch
• sweet noodle sauce
• tenderloin 4
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Shred the ginger, shred the green onion, put a small amount of shredded green onion and all the shredded ginger into a bowl and blanch it with boiling water. The still water will cool down and become green onion and ginger water

   

2. 2 The remaining shredded green onions are used for garnishing

   

3. 3 Cut the tenderloin into shreds and marinate it with white wine, salt, light soy sauce, a small amount of onion, ginger, water and starch for ten minutes

   

4. 4 Add sugar to the sweet noodle sauce and dilute it with onion and ginger water

   

5. 5 Heat oil in a hot pan, add shredded pork and stir-fry until white, then take it out

   

6. 6 Leave the base oil to bake the sweet noodle sauce

   

7. 7 Add the shredded pork and stir-fry until the shredded pork is evenly coated with the sauce

   

8. 8 Wait until the soup gradually reduces and you can take it out of the pot. Be careful not to burn the pot