Shredded pork and lotus leaf cake with Beijing sauce

Overview

Beijing Sauce Shredded Pork is made with Beijing Liubiju specialty yellow sauce, sweet noodle sauce and other condiments; it is cooked with sauce, one of the six unique cooking techniques in the north. It is characterized by moderate saltiness and sweetness, strong sauce aroma, and unique flavor. I usually make this dish at home. I thought that I usually eat it with tofu skin and Beijing sauce pork shreds. Today I wanted to try a different way of eating it, so I worked hard and made a few lotus leaf cakes. I used the lotus leaf cakes to sandwich the Beijing sauce pork shreds and ate them. I felt like eating the sauce-flavored meat buns

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aluminum-free baking powder
• cooking wine
• cornstarch
• doubanjiang
• edible oil
• flour
• ginger powder
• light soy sauce
• oyster sauce
• shredded green onions
• tenderloin
• white sugar
• yeast powder
• pepper

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 First use warm water to dissolve the yeast and baking powder

   

3. 3 Add sugar and yeast to the flour to form a dough and let it rise for 15 minutes

   

4. 4 After hair styling, take it out and knead it on a kneading pad

   

5. 5 After exhausting, divide into small portions

   

6. 6 Roll it into a round cake shape, slightly thicker than the bun skin

   

7. 7 Brush a layer of oil

   

8. 8 Fold in half into a semicircle

   

9. 9 Use a comb to press out patterns to form the meridians of the lotus leaf

   

10. 10 Shape it slightly with your hands to form a lotus leaf shape

    

11. 11 Prepare and place in a steamer with cold water

    

12. 12 Steam for 15 minutes and take out

    

13. 13 Steamed lotus leaf cake

    

14. 14 Cut the tenderloin into shreds, put it into a bowl, add cooking wine, light soy sauce, white pepper, and cornstarch and stir well

    

15. 15 Heat enough oil in a pan for 5 layers

    

16. 16 Add the marinated shredded pork, fry until smooth, and stir-fry until it changes color. Serve out

    

17. 17 There is a little bit of oil left in the pot and sauté the minced ginger until fragrant

    

18. 18 Add the bean paste and stir-fry until fragrant. I added sugar and oyster sauce to this sauce in advance to neutralize its saltiness and texture

    

19. 19 Pour the fried tenderloin shreds back into the pot and stir-fry quickly

    

20. 20 Coat with sauce, reduce the heat to thicken and take it out of the pan. Do not add salt

    

21. 21 Arrange on a plate and add shredded green onions

    

22. 22 When eating, the lotus leaf cake is stuffed with shredded pork, green onions, and some shredded peppers. It tastes great! If you like it, try it

    

23. 23 Finished Shredded Pork and Lotus Leaf Cake with Tujing Sauce