Shredded pork with Beijing sauce is actually very common in Northeast restaurants, but delicious shredded pork with Beijing sauce is also exquisite and standard First of all, the tenderness of the tenderloin is enough. Secondly, there are requirements for the quality of dried tofu skin, the nutrition of the side dishes, the choice of sauce and the size of heat. Today, let’s share with you the most popular dish in the hotel. What you like:


200g tenderloin
2 sheets of dried tofu
2 shallots
4 parsley
Half a carrot
1 tsp salt
1 tablespoon corn starch
1 egg white
3 tablespoons sweet noodle sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Proper raw extract
3 G minced garlic
1g chicken essence


Step 1
Prepare the ingredients. Clean the coriander.

Step 2
Shred scallions and carrots.

Step 3
Put the dried tofu flat and put cilantro, shredded green onion and shredded carrot on it. (as shown in the figure)

Step 4
Roll it up and cut it with a diagonal knife. (as shown in the figure)

Step 5
Place the cut dried tofu vegetable roll (as shown in the figure) on the plate, with shredded green onion at the bottom.

Step 6
Shred the tenderloin and set aside.

Step 7
Add a small amount of salt, an egg white and an appropriate amount of dry starch to the shredded meat. Grasp and marinate for 20 minutes.

Step 8
Add more oil to the pot, 30% of the oil temperature, put the shredded meat into the pot, lubricate the oil, and the oil temperature must not be too high. The tenderloin is discolored and cooked. Remove it and control the oil for standby.

Step 9
Leave a little bottom oil in the pot, add chopped green onion and garlic in soy pot, add an appropriate amount of raw soy sauce, 3 tablespoons of sweet flour sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, an appropriate amount of water, and bring to a boil.

Step 10
Add shredded pork, stir fry evenly, turn off the fire and add chicken essence.

Step 11
The meat sauce is ready.

Step 12