The shredded pork in Beijing sauce is a home-cooked method, the shredded meat is marinated like this, and the taste is tender and fragrant, delicious and delicious

Today I will share a home-cooked method of shredded pork in Beijing sauce, the shredded meat is marinated like this, and the taste is tender and fragrant when fried, delicious and delicious.

【Shredded pork in Kyoto sauce】

1. Ingredients: 300g of tenderloin, 1 cucumber, 1 green onion, 2 bean skins, 1 egg, a little starch, 2 spoons of cooking wine, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 2 spoons of sweet noodle sauce, appropriate amount of white sugar, a little white pepper, appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of cooking oil.

Second, the method of shredded pork in Beijing sauce:

1. Prepare all the ingredients, clean the tenderloin, first cut into thin slices, then change the knife and cut into thin strips. Put it in a bowl, put a little salt, a little white sugar to make it fresh, a little white pepper to remove the smell, 1 spoon of cooking wine, 1 egg white, and then add an appropriate amount of starch, stir well with your hands, and then stir in one direction until the shredded meat is starched. Finally, add a little cooking oil and continue to mix evenly with your hands to prevent the meat from sticking to the pan when stir-frying, and this can also make the shredded meat more tender. Set aside the shredded meat and marinate for 20 minutes to taste.

2. Stir up a pot, put an appropriate amount of cooking oil in it, wait until the oil is hot, and pour the marinated shredded meat into the pot. Quickly slide and stir-fry, and wait until the shredded meat is fried until it changes color and breaks off, then it can be served out and set aside.

3. Clean the cucumbers, cut them into thin strips and put them on a plate. Wash the green onions, cut them into thin strips and put them on a plate for later use. Cut the tofu skin into cubes about 10 cm wide, boil a pot of boiling water, blanch the tofu skin, fold it and place it on a plate for later use.

4. Take a bowl, let's mix a sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce to color, 1 spoon of cooking wine to remove the smell, 2 spoons of sweet noodle sauce, then add a little water, stir well with a spoon. Stir-fry the sauce in a new pot with a little cooking oil, then pour the sauce into the pan and stir-fry until the sauce is fragrant. Then pour the shredded meat into the pot and stir-fry quickly, so that the shredded meat is evenly coated with a layer of sauce to absorb the flavor. Add a little sesame oil to enhance the flavor before cooking, stir-fry evenly and you can get out of the pan.

5. The salty and delicious shredded pork in Beijing sauce is ready, put it out and put it on a plate, and then sprinkle a little white sesame seeds to decorate, it looks beautiful and tastes particularly delicious. You can eat it directly, or you can wrap the shredded pork in Beijing sauce with bean skin, and then match it with shredded cucumbers and green onions, which is delicious and not greasy at all, and I can eat such a large plate by myself.

Tips: 

You don't need to fry for too long when you fry it, you just need to fry it until the shredded meat changes color, and you can put it out when you break it, so that the shredded meat can also be eaten more tender, and if you have carrots at home, you can also cut some shredded carrots, and match them together in it, and there will be a sweet taste