One of my favorite dishes when I was a child, shredded pork in Beijing sauce. Every bite is full of meat and sweet and salty thick sauce, plus crunchy cucumber strips, and slightly spicy scallion white, making people addicted! ! !

Beijing sauce shredded pork practice:

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Preparation: pork tenderloin, sweet noodle sauce, cucumber, green onion, dumpling skin

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1. Cut the tenderloin into thin strips. Put it in a bowl, add cooking wine, pour in the egg white of half an egg, stir well, then add dry starch, stir well, marinate for 10 minutes.

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2. Remove the green part of the green onion, only take the white part of the green onion, wash it and cut it into filaments, and also cut the cucumber into filaments.

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3. Pour oil into the pot, heat it up to 80% hot, when there is a slight green smoke, pour in the shredded pork, and quickly slide it with a shovel, fry until the shredded pork changes color, remove and set aside .

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4. Leave a little oil in the pot, turn it to a low heat, pour the tomato sauce first, then the oyster sauce, and finally the sweet noodle sauce, stir and pour the fried shredded pork back into the pot , change to high heat and stir fry quickly, so that each shredded pork is covered with sauce, pour a little sesame oil before serving, and serve on a plate.

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The prepared shredded pork in Beijing sauce can be eaten with tofu skin, lettuce, and water single skin, it depends on personal preference! !

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Exclusive tips for water skins:

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Materials: dumpling skin, cooking oil

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Method: Take a piece of dumpling skin, touch a layer of cooking oil, then cover a layer of dumpling skin, and then apply a layer of cooking oil, after repeating 5.6.7.8 layers, use a rolling pin to roll out the superimposed dumpling skin into The round slices are ready to be steamed!

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