Shredded Pork in Beijing Sauce
1.
This dish has two parts: cakes and shredded pork. First of all, the preparation of water cakes: pour about 60 degrees of warm water in the flour; or half boiled water and half cold water
2.
Stir to form a dough, leave to wake up for 10 minutes, then knead and wake up for 30 minutes
3.
Knead the awake dough into long strips and divide them into small pieces
4.
Take a portion and roll it into a circle
5.
Put the cake dough into a pot of boiling water and steam; then roll out another one, put it on top of the first cake, and steam it with a lid; make all of them in turn, and keep the heat on medium during the whole process. Small boiling state
6.
The last one is covered and simmered for one minute, and then each one is torn apart while it is hot, placed on a plate, and then placed back in the steamer to keep the pot warm with the lid (do not open the fire)
7.
Then we will fry the shredded pork; prepare the ingredients for the shredded pork: fine meat, green onions, shallots, ginger and garlic
8.
Cut the meat into thick shreds, add salt, sugar, starch and ginger and mix well (I cut it a bit thick, just finer)
9.
Cut the scallion into sections, then cut into two, then cut into thin filaments
10.
Pour oil in the pot, the meat will become silky and loose when it is warm, and it will be completely discolored and set aside.
11.
Pour a little more oil in the pan to fry the onion, ginger, and garlic until fragrant, and then pour in the prepared sauce (the sauce includes sweet noodle sauce, soybean sauce, broth and appropriate amount of sugar and salt)
12.
The sauce is boiling and pour into the slippery shredded pork
13.
Stir-fry and it can be out of the pot, if you like, you can sprinkle some green garlic sprouts
14.
Put it on a plate with green onions
15.
Finally served with water cakes, the dish is now complete
Tips:
1. When making cakes, it is best to mix the noodles with warm water, or half-blanch the noodles, so that the cakes are not hard;
2. After all the cakes are steamed, tear them apart one by one, otherwise they will stick together;
3. Just cut the shredded pork into even thick shreds, but I cut it a bit too thick.
