Shredded Pork in Beijing Sauce
1.
Wash the lean pork meat and cut into even filaments
2.
Add cooking wine, salt, wet starch and egg white to make evenly and syrup
3.
Cut the green onion into shreds and place on a plate
4.
Fill the wok with oil and heat to 50% heat, add the pork shreds and fry until the color changes, set aside and set aside
5.
Fill the wok with a little oil, add the chopped green onions and sauté fragrant, add a little water, cooking wine, sugar and monosodium glutamate to stir fry. When the color changes and the aroma is released, pour the shredded pork and stir fry even
6.
Put it out of the pot and put it on top of the shredded green onions, mix well when you eat and serve
Tips:
If you don’t like hot spring pancakes, then prepare some dried tofu, and roll it up after blanching it. It’s also great! My method is relatively simple. The authentic method requires steaming the sweet noodle sauce in a pot before frying. I find it troublesome and just fry it. As long as the sweet noodle sauce is authentic, the taste is not bad.
Speaking of this shredded pork with Beijing sauce, there is still an unforgettable past for me. At that time, not long after I married my husband, I started to live a life of two people. For me, who rarely carried a rice cooker before, cooking became a process that needed to be learned. I remember one Sunday, I was going to show off the shredded pork with Beijing sauce that I just learned from my colleague, so as to improve my husband's life. Unexpectedly, because of the lack of skill, as soon as the oil in the pot heated up and smoked, I became flustered and quickly picked up the meat and poured it in. As a result, the meat hit the pot and almost all the oil splashed on the back of my hand. , The hand that was almost burned was not finished, my husband saw it, and quickly pressed my hand under the faucet to shower with cold water, and hurriedly took a taxi to take me to the hospital. I didn't enjoy the food, and there were still scars on my hands. Fortunately, the scars on my hands faded slowly with the passage of time. If you don't recognize them carefully, they are almost invisible.
Since then, I have never cooked this dish again, until after my son went to school, he needed to eat at home every day, and when I changed my tricks to cook for my son, I remembered this long-lost shredded pork with Beijing sauce. Of course, my current cooking skills are not the same as before, and doing this now is a piece of cake for me!
