Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork loin; Some Green onions; Some Sweet noodle sauce; Some Sugar; Some Cooking Wine; Some salt; Some sesame oil; Some starch; Some Egg liquid

by Zerry's mother

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The shredded pork with Beijing sauce is a traditional Beijing dish, with a rosy color, a rich sauce and a sweet and salty taste.
The traditional way to eat Jingjiang meat is to wrap the shredded pork with tofu skin, but prefer to wrap the shredded pork with spring cakes and bite it down. The noodles, sauces, and meat are fragrant..."

Ingredients

Some Pork Loin
Some Green Onions
Some Sweet Noodle Sauce
Some Sugar
Some Cooking Wine
Some Salt
Some Sesame Oil
Some Starch
Some Egg Liquid

Shredded Pork in Beijing Sauce

1. Main ingredients: pork loin, sugar, sweet noodle sauce, green onions.

2. Cut pork loin into shreds, add cooking wine, a little salt, egg liquid, and water starch to marinate for a while.

3. Add a tablespoon of sugar and a tablespoon of sesame oil to the sweet noodle sauce and mix well.

4. Shred the green onions and spread them on the bottom of the pan. (Only use the scallion white part)

5. Heat the wok and put the oil on the bottom, add the marinated meat to be smooth and cooked. Sheng out and spare.

6. Put a little oil in the pan, pour in the sweet noodle sauce and stir fry. (Because the sweet noodle sauce is not steamed in advance, stir-fry for a while to make the sugar and noodle sauce better fusion)

7. Stir-fry the noodle sauce until oily, add the smoothly fried pork shreds, and stir-fry quickly over high heat.

8. Stir fry quickly, the sauce is evenly wrapped on the shredded pork, turn off the heat, out of the pan, and put it on a plate covered with shredded green onions.