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:
2 sheets of dried tofu
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 1Prepare the ingredients. Clean the coriander.
Step 2Shred scallions and carrots.
Step 3Put the dried tofu flat and put cilantro, shredded green onion and shredded carrot on it. (as shown in the figure)
Step 4Roll it up and cut it with a diagonal knife. (as shown in the figure)
Step 5Place the cut dried tofu vegetable roll (as shown in the figure) on the plate, with shredded green onion at the bottom.
Step 6Shred the tenderloin and set aside.
Step 7Add 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 8Add 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 9Leave 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 10Add shredded pork, stir fry evenly, turn off the fire and add chicken essence.
Step 11The meat sauce is ready.