Shredded Pork in Beijing Sauce
1.
Prepare materials
2.
Shred the sirloin, add egg white, 2 spoons of starch, 2 spoons of cooking wine, a pinch of salt and pepper. Stir well, put it in the refrigerator for 20 minutes and set aside.
3.
I shredded carrots, green onions, and cilantro. I planned to use cucumbers, but I forgot to buy them. You can also put your favorite vegetables\n ready for use.
4.
Take a piece of dried tofu skin, add green onion, carrot shreds, and coriander in the middle, and roll it into a round roll. \nA diagonal cut to remove the head and tail, about 2 cm diagonal cut. After cutting, put it on a plate and set it aside.\n
5.
Set shape
6.
To prepare the sauce, take an empty bowl, add 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, 100g Bazhen yellow plum sauce, 50g sweet noodle sauce, and mix well.
7.
Heat oil in a pan and add the marinated pork
8.
Stir-fry with chopsticks until you know that the shredded pork has all changed color, add the chopped green onion, stir fry for a fragrance, and pour in the prepared sauce
9.
Bring the sauce to a boil on high heat, add 2 tablespoons of water starch, collect the sauce and set it out on a pan. Let's start~ The sweet and sour shredded pork with Beijing sauce is ready. The taste is really amazing! ! !
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