Name: Shredded Pork in Beijing Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Pork tenderloin; Some Green onion; Some ginger; Some Egg white; Some Liubiju Yellow Sauce; Some Cooking Wine; Some Soy sauce; Some starch; Some sesame oil; Some Chicken Essence

Shredded Pork in Beijing Sauce

by Kyushu Happy

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Shredded pork with Beijing sauce is a traditional Beijing-style dish. The pork tenderloin is used as the main ingredient, supplemented by Beijing’s “Liu Biju” specialty yellow sauce, sweet noodle sauce and other condiments. It is cooked with “Sauce Boom”, one of the “Six Boom” cooking techniques unique to the North. "

Shredded Pork in Beijing Sauce

1. Change the tenderloin into shreds with a knife, add cooking wine, soy sauce, yellow sauce, ginger, egg white and marinate for 15 minutes

2. Change the shallots to shreds with a knife and spread them on a plate for later use

3. Start the pan to make oil, the oil is 80% hot, stir the shredded pork in the pan, add chicken essence, and stir fry with appropriate amount of salt

4. Order appropriate amount of sesame oil, take out the pot and serve on a plate

Tips:
1. The white onions should be used. Because the shredded onions are eaten directly, the kitchen knife and cutting board must be blanched and disinfected with boiling water before cutting the shredded onions. 2. The juice should not be too much when marinating, otherwise the sauce will be too thin after the pork shreds are cooked, and it will be difficult to coat the sauce and the taste will be lighter.

3. Because the yellow sauce is sweet and salty, you should not add salt when you stir fry, otherwise it will be too salty.