To make shredded pork in Beijing sauce, "fried sauce" is the key, teach you authentic methods, and it is as delicious as the chef's cooking

There are two key points in making shredded pork in Beijing sauce, the first is the processing of shredded meat, how to deal with shredded meat to make the shredded meat tender and not hard? The second is the choice of sauce and stir-fried sauce, only by choosing the right sauce and stir-frying the flavor of the sauce, the dish will be delicious.

 【Shredded pork in Kyoto sauce】

Prepare ingredients: 350 grams of tenderloin, 50 grams of sweet noodle sauce, a little salt, 15 grams of sugar, an appropriate amount of green onion and ginger water, a little white pepper, an egg, an appropriate amount of cornstarch, a section of green onions, and a handful of coriander.

Steps:

1. It is best to use the loin meat to make shredded pork in Beijing sauce, because this piece of meat is relatively delicate, and there is no connective tissue, and the shredded meat cut out is relatively neat; Cut the tenderloin into slices and then thin strips along the texture. Many friends make shredded pork in Beijing sauce with a hard and chai taste, think about it, is it against the silk when cutting the shredded meat?

2. Put the shredded meat in a bowl, add a little salt and white pepper to mix evenly, then add an egg, add an appropriate amount of corn starch to grasp and mix evenly, so that the surface of the shredded meat is evenly coated with a thin slurry, and finally add an appropriate amount of cooking oil and mix well to prevent the adhesion between the shredded meat.

3. Cut the green onion into shredded green onions with an oblique knife and cut the coriander into small pieces.

4. Cut the tofu skin into small cubes, put it in a basin, add boiling water and blanch it to remove the beany smell of the tofu skin.

5. Add oil to the wok, put the shredded meat into the oil temperature about 40% hot, use chopsticks to quickly slide the shredded meat, and then take it out after the meat is smooth and cooked and slides until it changes color, remember that the time to slide the shredded meat can not be too long, about 20-30 seconds.

6. Place the blanched tofu skin along the edge of the plate, then put the shredded green onion and coriander in the middle.

7. Add oil to the wok, add about 50 grams of Liubiju sweet noodle sauce after the oil is hot, stir it with a spoon constantly, fry the sauce fragrance of the sweet noodle sauce, and then add a little green onion and ginger water to continue to fry, fry until viscous, add 15 grams of sugar to brighten and improve freshness, put the shredded meat into the pot, turn on high heat and stir-fry to collect the juice, so that the sauce wraps the shredded meat.

8. Finally, pour in a little sesame oil, stir a few times and then get out of the pot.

9. Put the fried shredded meat in the middle of the tofu skin, sprinkle some shredded green onions on top and serve.

Tips:

1. To make shredded pork in Beijing sauce, it is best to choose the Liubiju sweet noodle sauce from old Beijing, the sauce is fragrant, and it is a must to make this dish both in taste and appearance.

2. After the shredded meat is inserted, turn on the high heat to reduce the juice, so that the sauce can be tightly wrapped on the surface of the shredded meat.