How to make shredded pork in Beijing sauce delicious? It turns out that there is a trick, the operation is simple, and the meat is silky and tender, and the sauce is rich

1. Rub the washed and peeled carrots into fine strips, and then rub the cucumbers into fine strips.

2. After the water in the pot is boiled, blanch the shredded carrots and blanch the bean skin.

3. Cut the green onion into segments, take out the green part inside, and cut the green onion into thin strips, so that the taste will be better.

4. Unfold the bean skin, spread the lettuce, carrots, and cucumber shreds, and finally roll it up and cut it off with an oblique knife.

5. Place the shredded green onions and tofu rolls on a plate.

6. Cut the pork (preferably tenderloin) into thin slices, then cut into thin strips and put them in a basin, add water, wash off the blood in the meat, remove it by hand, and squeeze the water dry.

7. Add two spoons of cooking wine, a spoonful of salt, a small amount of pepper, and two spoons of starch to the pot containing the meat, stir well and stir well in one direction with your hands, and finally pour in cooking oil to prevent sticking in the pot, so that the shredded meat is ready.

8. Heat the pan with cold oil, put in the shredded meat, fry until the shredded meat is white, then pour in the ready-made Beijing sauce shredded meat sauce, the sauce can also be made at home with sweet noodle sauce and sugar, so that the shredded meat is covered with thick soup, and then you can start the pot and put it on the plate.