Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork (lean); 2 sheets Thousand sheets; 1 very light blue; Some Starch (wheat); 3g pepper powder; 3g Thirteen incense; 3g pepper; Some Soy sauce; Some Cooking oil; 1g cooking salt; A small amount sesame oil

by Big...

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The shredded pork with Beijing sauce can be said to be a dish that I often ate when I was in my hometown. I have rarely eaten it since I came to Shanghai, and I have never cooked it myself. I accidentally saw the recipe issued by the gourmet Jieyouyou and decided to try it myself. Although the presentation is not praised by friends, the taste is definitely not bad.

Shredded Pork in Beijing Sauce

1. First, buy the pork and freeze it in the refrigerator. It is better to cut the pork.

2. Thousand sheets are cut into about 6*6 squares and set aside.

3. Cut the green onion into about 6 cm long silk, set aside

4. The meat, shredded, put in starch, thirteen incense, pepper powder, pepper, light soy sauce, and marinate for half an hour.

5. Boil water in the pot, add 1,000 sheets of water to the pot, cook for 2-3 minutes to remove the beany smell, and then add cold water to it.

6. Pour cooking oil into the pot, add the marinated pork shreds, and start to fry. The pork shreds are more cooked. Then add the dark soy sauce and soybean paste (sweet noodle paste is the best, I don’t have it at home, so I have to use soybean paste instead) , After 3 minutes, pour in sesame oil and it will be out of the pot.