Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Tenderloin Shredded; 6 sheets Bean curd; 1/2 root Cucumber; 1/2 root Shallots; 10g Cooking Wine; 40g Sweet noodle sauce; 5g ginger; 15g Shimizu; 1.5g salt; 5g Corn flour

by Xiaoyuan Review

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

★★★★★
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The shredded pork with Jingjiang sauce is a famous dish of the Han nationality, which belongs to Northeastern cuisine or Beijing cuisine. This dish is moderately salty and sweet, with rich sauce and unique flavor.
Choose pork tenderloin as the main ingredient, supplemented with yellow sauce or sweet noodle sauce and other condiments. When eating, it is supplemented with shredded green onion and tofu skin. The taste is moderately salty and sweet, and the sauce is rich and unique.

★★★★★
Creative Index Beijing Sauce Pork Shreds

Shredded Pork in Beijing Sauce

1. Shredded pork (loin) 250g, 6 slices of tofu skin, half a cucumber, 10g half-scallion cooking wine, 40g sweet noodle sauce, 5g ginger, 15g water, 1.5g salt, 5g corn starch

2. Pour 1.5g salt, 10g cooking wine, 5g cornstarch

3. Grab it with your hands and marinate for 10 minutes

4. Shred cucumber and shallots

5. Take an empty bowl and pour 40g sweet noodle sauce, 15g water, and mix well

6. Boil the bean curd under boiling water, and remove it after boiling

7. Fold the bean curd in half and put it on the plate, and put in the cucumber shreds and green onions

8. Saute ginger in a frying pan

9. After the aroma is out, pour in the marinated shredded pork and cut it with chopsticks

10. After the shredded pork changes color, pour in the sweet noodle sauce

11. Turn to high heat, stir fry evenly, serve

12. The deliciousness is on the table~!

Tips:

1. The tofu skins bought from outside are best to be blanched in boiling water before eating;
2. Dilute the sweet noodle sauce with water, so as to avoid the pan during frying;
3. Because the shredded pork is marinated with starch, it should be cut quickly with chopsticks after the pan to avoid sticking.