Shredded Pork with Beijing Sauce is so simple. After learning this trick, the taste is authentic, not inferior to restaurants at all.
Shredded Pork with Beijing Sauce is a dish that we often order when we go out of restaurants. The green onions and shredded pork are wrapped together, and the spring pancakes are rolled. It tastes very refreshing and delicious, and it is not greasy at all. Many people think that this dish is exclusive to restaurant chefs. In fact, it is very simple and easy to learn as long as you master a few key steps to make it, and you can make it at home. Let's share a standard tutorial on making shredded pork with Beijing sauce.
【Beijing Sauce Shredded Pork】
We need to prepare the following ingredients: tenderloin, green onions, sweet bean sauce, dark soy sauce, eggs, starch, cooking oil, cooking wine, pepper
The specific methods are as follows:
First of all, we need to choose the right ingredients, shredded pork with Beijing sauce. The choice of meat is particularly important. We usually choose tenderloin, which is tender and lean, especially suitable for making shredded pork with Beijing sauce. After the meat is selected, the step of shredding is also very critical, which is related to the taste of the meat. Here I would like to share with you a small skill for cutting meat. First of all, you must master the thickness of the meat. The thickness of the meat slices is controlled at about 3-4 mm to make the best taste. The width of the shredded meat is also kept at about 3-4 mm. The shredded meat produced in this way is distinct, beautiful in sensory, square and has the best taste. If you feel that it is difficult to cut the meat, you can freeze the meat in the refrigerator in advance so that it can be cut better.
In order to ensure the tenderness of the meat, it is necessary to marinate the meat in advance. This step is often used by restaurant chefs. Add appropriate amount of salt, cooking wine and pepper to the meat, and mix well with your hands. Marinate the shredded pork for about a few minutes to remove the fishy smell. In order to ensure that the meat is tender, break in an egg and only need egg white, which is better than marinating with tender meat powder. Continue to grasp with your hands so that the shredded meat is coated with egg wash. Then add two tablespoons of starch (can be replaced by cornstarch or tapioca starch), continue to mix well, so that the meat is coated with cornstarch, which can reduce the loss of water in the meat behind. In the last step, pour in some edible oil, and grab it with your hands to prevent the shredded meat from sticking together. The shredded meat is made with distinct roots, which is very beautiful. Just marinate for 15 minutes.
Shredded pork with Beijing sauce and scallions are soul mates. Slice a scallion from the middle, and remove the hard core of the onion, leaving only the white part of the onion. Then lay the onion flat and finely chop. After the fascia of the green onion is cut off, the taste will not be too hard, so try to cut it as thin as possible. Give it a final grip with your hands to keep the scallions from sticking together. Find a plate, spread the shredded green onion on the bottom of the plate, and set aside.
- Next, let's prepare the dipping sauce. Add two spoons of sweet noodle sauce to the bowl, pour some cooking wine and stir well. Then prepare a little raw powder, add appropriate amount of water to dissolve, and set aside.
Pour a little more oil into the pot, and burn the oil to 60% heat. Pour the shredded pork into the pot, use chopsticks to spread the shredded meat, put it in the pot over oil, and take it out as soon as it changes color, about 20 seconds.
Leave a little oil in the pot, then pour in the prepared sweet noodle sauce, turn on the fire to collect the juice, and make the soup thicker. Then pour the shredded pork into the pot and stir quickly with a shovel to fully mix it with the sauce. At this time, the color of the shredded pork does not seem to be so flavorful, and it needs to add a little dark soy sauce for coloring. Stir frying, the soup becomes more and more intense, and the color becomes more attractive. At this time, the shredded pork is covered with sweet noodle sauce, which makes people look very appetizing. Now it's ready to serve.
The last process is the simplest, just put the shredded pork on the shredded green onion, and it will be delicious.
Isn't this method very simple? The shredded pork is not only smooth and tender, but also very tasty, and the color is very beautiful. When eating, you can wrap shredded pork with shredded green onion, which has a strong taste, so you can try it. If you like my approach, you may as well collect it.