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Shredded Pork in Beijing Sauce (simplified Version)
by Ling Yu_a17VFi3n
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Tenderloin shredded
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2. Add appropriate amount of thirteen incense, 1 egg white, appropriate amount of fresh soy sauce, appropriate amount of cornstarch (the cornstarch is recommended to be put while mixing)
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3. Grasp the sizing
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4. Sweet noodle sauce + bean paste + egg yolk (the egg white is used for sizing meat) + water, stir well
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5. Heat the pan with cold oil, heat the shredded pork at 60%, slide the meat with chopsticks, and shake it apart.
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6. Stir-fry and serve
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7. Add bottom oil to the pot, pour in the selected sauce, boil it on low heat, the more the water evaporates, not too thick, pour in the shredded pork and stir fry quickly, and the shredded pork is all covered with the sauce.
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8. Because the sauce is already salty enough, don’t add additional salt. The over-salt flavor will take away the aroma of the meat.
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Tips:You can add a little oil when sizing the meat to prevent excessive adhesion of the meat
