Shredded Pork in Beijing Sauce
1.
Wash pork and prepare to shred
2.
Cut the shredded pork and set aside
3.
When cutting the meat, mix the noodle sauce and minced ginger on the pot and steam
4.
The shredded pork is marinated with light green onion sauce, cooking wine, salted starch, and some oil at the end
5.
Heat the pan with cold oil, more oil, smooth the pork
6.
The silky meat is so smooth that all the color is removed, and the oil is controlled.
7.
Cut the green onions into sections. My green onions are too thin to cut. It is recommended to use green onions
8.
The chopped green onion can be placed on a plate and spare leftovers can be chopped into chopped green onions
9.
Tofu skin cut into long strips
10.
Shredded cucumber and carrot
11.
Roll the cucumber shreds and carrot shreds into the bean curd
12.
Oblique cut section wobble plate
13.
Steamed noodle sauce and mix well
14.
Leave the bottom oil in the pot, add the chopped green onion and stir fragrant
15.
Saute the sauce below until fragrant
16.
Put the cooking wine soy sauce and continue to stir fry, add a small amount of water to start gelatinization, then pour into the shredded pork
17.
Stir fry and stir well so that the shredded pork is covered with sauce and ready to be out of the pan
18.
Serving
19.
Ginger and sauce are a perfect match, so don’t miss out on ginger
20.
Finished product
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