Home-style practice of shredded pork with Beijing sauce (Home-style practice of shredded pork with Beijing sauce is simple and delicious)

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List of contents for this article:

• 1、The best way to cook meat is here.
• 2、How do you cook the Chinese New Year dish "Beijing Pickled Pork"?
• 3、How to make shredded pork with Beijing sauce at home

Here is the delicious way to make shredded pork in Beijing sauce

1. Cutting: Cut the meat into evenly thin threads, soak in clear water for 10-15 minutes, soak in the blood, rinse until the water is clear, and grab dry for later use. Marinating: Add appropriate amount of salt to the shredded pork, and stir until it is sticky; add starch and continue to stir until the starch is absorbed; finally add a small amount of edible oil and stir well (lock in moisture and prevent adhesion), and let stand and marinate for 15 minutes. Prepare shredded green onions for side dishes: Cut the green onions into thin white and place them on the bottom of the plate (core side dish, providing spicy flavor).

2. Ingredients preparation: pork tenderloin or chicken breast (chicken breast is recommended during the weight loss period, low-fat and healthy). Side dishes: green onions, coriander (optional), shredded carrot, shredded cucumber (increase or decrease according to your preference). Accessories: tofu skin (or spring cake), white sesame seeds. Seasoning: salt, starch, edible oil, sweet flour paste, white sugar, monosodium glutamate, chopped green onion, shredded ginger, water.

3. The common practice of shredded pork with Beijing sauce is as follows: Ingredients preparation: pork tenderloin or chicken breast (chicken breast is recommended during the weight loss period, low-fat and healthy). Side dishes: green onions, coriander (optional), shredded carrot, shredded cucumber (increase or decrease according to your preference). Others: tofu skin (or spring cake), white sesame seeds, starch, edible oil. Seasoning: salt, sugar, monosodium glutamate, sweet flour paste, chopped green onion, shredded ginger.

How do you cook the Chinese New Year dish "Beijing Pickled Pork"?

1. Soak the shredded pork in clear water for 10 minutes, soak out the blood and drain the water (kitchen paper towels can be used to assist).

2. The preparation method of shredded pork with Chinese New Year dish is as follows: Prepare ingredients: pork tenderloin 400 g sweet noodle sauce 80 g cooking wine 5 g monosodium glutamate 2 g white sugar 20 g salt 1 g starch 2 g egg 1 oil 150 g ginger 5 g green onion Treat the ingredients appropriately cut shredded pork: Cut the pork tenderloin into thin threads and place in a bowl. Sizing: Add cooking wine, salt, eggs, and starch, grasp evenly with your hands, and size the shredded meat.

3. The preparation method of shredded pork with Chinese New Year dish is as follows: Ingredients required: -400 g of pork tenderloin-80 g of sweet noodle sauce-5 g of cooking wine-2 g of monosodium glutamate-20 g of white sugar-1 g of salt-2 g of starch-1 egg-150 g of oil-5 g of ginger-appropriate amount of onion (for shredded) Production steps: Cutting the meat and sizing: Cut the pork tenderloin into strips and place it into a bowl.

4. The preparation method of shredded pork with Chinese New Year dish is as follows: Ingredients required: pork tenderloin 400 g sweet noodle sauce 80 g cooking wine 5 g monosodium glutamate 2 g white sugar 20 g salt 1 g starch 2 g egg 1 oil 150 g ginger 5 g green onion Production steps: Cutting the meat and sizing: Cut the pork tenderloin into strips and place it into a bowl. Add cooking wine, salt, eggs, and starch, grasp well with your hands, so that the shredded meat fully absorbs the seasoning and wrap it with a thin layer of paste.

How to make shredded pork with Beijing sauce at home

1. Add half a teaspoon of water, 1 teaspoon of sugar, and half a teaspoon of oyster sauce (optional), and continue to stir until the sauce thickens (about 1 minute). Key points: Keep low heat throughout the process to prevent the pan from getting burnt; the sweet noodle sauce needs to be fully fried thoroughly to remove the flavor of raw sauce. Stir fry together and pour the stir-fried shredded pork into the sauce. Stir quickly over high heat until each shredded pork is covered with the sauce. After turning off the heat, add a little MSG (optional) and white sesame seeds, stir well, serve out, and spread on the shredded green onion.

2. Processing dried tofu (optional): Put water in the pan, add a little salt and edible alkali, add the dried tofu and blanch it for 30 seconds, remove the cold water, and make it feel softer. Pour the oil into the frying pan, add the shredded pork when the oil temperature is 50% hot (about 150℃), quickly divide it with chopsticks, stir-fry until it changes color, and serve for later use. Wash the pan, pour the oil again, heat the oil, add the shredded ginger and saute until fragrant, turn to low heat and add 2-3 tablespoons of sweet flour paste, and use a spoon to stir constantly to prevent the pan from being burnt.

3. The common practice of shredded pork with Beijing sauce is as follows: Ingredients preparation: pork tenderloin (first choice, tender and smooth; chicken breast meat can also be replaced to reduce calories). Accessories: green onions, shredded ginger, white sesame seeds, dried tofu (or egg skins, spring cakes). Seasoning: sweet flour paste, white sugar, starch, cooking wine, salt, oyster sauce, monosodium glutamate, edible oil, egg white, edible alkali (optional).