Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Pork tenderloin; 1 piece Tofu skin; 1/3 root Cucumber; 1 stage Green onions; 1 tbsp Sweet noodle sauce; 2 tablets ginger; 1 tbsp Vegetable oil; 1/2 teaspoon salt; 1/2 tbsp Cooking Wine; 1 teaspoon starch

by Kitchen love

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The shredded pork with Beijing sauce can be said to be a very homely Beijing-flavored dish. The restaurant usually has scallions on the bottom. People in our family like this season’s cucumbers. They are tender and crispy, rich in moisture, and taste fresh and tender. The dipping sauce is a very good side dish. So, when I made shredded pork with Beijing sauce, I cut the shredded cucumber and a small amount of green onion as the base. The thick shredded pork with the sauce is accompanied by the crisp cucumber, which is another taste. The experience.

Shredded Pork in Beijing Sauce

1. The tenderloin is cleaned and cut into even filaments, then add salt, starch, and cooking wine, mix well, and marinate for a while

2. Cut scallions and cucumber into thin strips, dilute the sweet noodle sauce with two spoons of water

3. Blanch the tofu skin with boiling water, cut into squares and place on a plate

4. Shred the ginger, heat the oil in a wok, sauté the ginger

5. Put in the cut shredded pork, quickly cut it with chopsticks, and then pour in the sweet noodle sauce

6. Put the chopped green onions and cucumber shreds on a plate with tofu skin, and then pour the fried shredded pork on top.

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.