Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Lean Pork; 1/2 a tree Green onions; 2 tablespoons Sweet noodle sauce; Some oil; 1 tablespoon starch; Some Cooking Wine; 1g salt; 1 lettuce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Shredded pork with Jingjiang sauce is a very famous Beijing dish. The Jingjiang sauce is named after the sweet noodle sauce used in "Beijing Roast Duck".

The shredded pork in Beijing sauce is made of lean meat, supplemented with white onion silk and tofu skin. When eating, the tofu skin is wrapped in white onion silk and shredded pork, which is a bit like eating roast duck.

The sauce used cannot be soy sauce, but sweet noodle sauce. Soy bean paste is fermented with soybeans. Like Beijing’s fried noodles, soybean paste is used, which is salty and fresh; while sweet noodle paste is fermented with wheat flour. It has a delicate taste and sweet taste, which is much lighter than soybean paste. Stir-fried vegetables are mostly made with sweet noodle sauce.

The reason why I fry this dish of shredded pork with Beijing sauce today is because I ordered a roast lamb takeaway a few days ago, which contained a small box of sweet noodle sauce. The meat is all eaten, there is still sauce, think about it, can't waste it. How to do? Just come to Panjing Sauce Pork Shreds! We don’t have tofu skin, but we have lettuce. Using it to replace tofu skin is also great, and it also gets more plant fiber, vitamin C and other nutrients. It is not greasy and refreshing when paired with shredded pork.

So, it crackled.

Does it sound a bit like cross talk? In order to use this dish of vinegar in my hand, I spent a hundred and eighty to buy 2 catties of crab?

The shredded pork with Beijing sauce is also very easy to cook at home. Even without the superb cooking skills of a restaurant chef, the sauce can be rich and tender and the meat can be tender.

Ingredients

250g Lean Pork
1/2 a tree Green Onions
2 tablespoons Sweet Noodle Sauce
Some Oil
1 tablespoon Starch
Some Cooking Wine
1g Salt
1 Lettuce

Shredded Pork in Beijing Sauce

1. The lean pork meat is ready. You can use the front and back buttocks or pork loin. Lean meat is the main one. A little fat is okay. Come according to personal preference; I buy the pork and cut it into small pieces according to the amount of food. Easy to pick up;

2. After the pork is taken out of the freezer, it is thawed at room temperature. The outer layer is a bit soft, and when the inside is still hard, it can be easily sliced and then shredded; this is less effort than using fresh meat to cut shredded meat directly, and the thickness of the shredded meat is uniform;

3. Put 1 tablespoon of starch, a little cooking wine, and the shredded pork thoroughly, marinate for a while; after starch sizing, the shredded pork will be very tender after frying; the starch can be corn, potato, or kudzu root; Put an egg white and grab it evenly;

4. The soul of Beijing sauce shredded pork is here: add a little salt to the sweet noodle sauce, appropriate amount of cold water, and stir well for later use; if you want a darker color, you can add a little soy sauce or dark soy sauce;

5. Heat up the wok. When the bottom of the pan is hot, pour a proper amount of oil, not too much oil, just as much as a plate of vegetable dishes; don’t wait for the oil to heat up, just pour the shredded pork into the pan and use chopsticks to quickly scatter it; some People are going to pour the oil in the shredded pork during frying, but it is completely unnecessary; the shredded pork is scattered in the cold oil, which saves oil and trouble;

6. As the temperature continues to rise, the shredded meat gradually changes color, and each of them is independent and not sticky;

7. When the shredded pork has completely changed color and the thickness of the shredded pork has not changed, pour the pre-adjusted sweet noodle sauce into the pot and heat it to a boil. The sauce is completely wrapped on the shredded pork before being out of the pot; if you want to save trouble, you can put it out. Pour the previously chopped green onion shreds into the pot, mix well and put on a plate.

Tips:
1. Beijing sauce shredded pork generally uses lean meat, but we do it at home, so you can choose it according to your preference. I personally think that a little fat meat is more fragrant;
2. The sweet noodle sauce has a sweet taste and a lighter color, so add some salt or soy sauce to taste and color; the thickness of the sauce determines the thickness of the sauce on the shredded pork; if you want the sauce to hang on the shredded pork thicker , You can appropriately increase the amount of sweet noodle sauce, and correspondingly reduce the amount of salt, soy sauce or cold water;
3. Shredded green onion only uses the white parts of the green onion, the color is bright, the taste is sweet and crisp, the spiciness of the white onion is different in different seasons, you can add it according to the amount;
4. You don't need to stick to tofu skins, you can use lettuce leaves and pancakes instead, which will have different flavors.