Jingyun jingwei'er "Jingjiang shredded pork"(jing yun jing wei er jing jiang rou si )

Jingyun jingwei'er "Jingjiang shredded pork"

Introduction:

The famous "Liubiju" in Beijing has a history of more than 400 years since its establishment. All kinds of sauces produced by Liubiju add a lot of famous food to the people in Beijing! For example, Yueshengzhai's sauce beef, Beijing's fried liver, old Beijing's fried noodles and so on, all need its sauce to truly reflect the pure Beijing flavor. If you change the seasoning, you will travel all over the world. Where there are Chinese people living, everyone will say with one voice, which is the authentic Beijing flavor! Therefore, without the sauce of Liubiju, many things are not authentic. No one can impersonate them, and no one can replace them. This is also the important root of Liubiju's long-standing prosperity. In addition to the famous food and time-honored brands created with Liubiju sauce, the delicious food made by ordinary people with Liubiju sauce is numerous. Today, let's choose a representative family stir fried "Beijing sauce shredded meat" to invite you to have a taste and see if it tastes authentic

Production steps:

Step 1: put sugar, monosodium glutamate and sesame oil into the sweet flour paste and mix well

Step 2: cut the tofu skin into rectangle with a knife

Step 3: steam tofu skin and sweet flour sauce for 10 minutes.

Step 4: chop the ginger first, then mash it into flour, add a little water to make ginger juice

Step 5: put a little salt, pepper, rice wine and an egg white in the shredded meat, and then put a little water and starch into the shredded meat. This method is sizing, and make it for 10 minutes

Step 6: spread the sliced scallion on the plate, divide the steamed bean skin into four parts and put them in the four corners of the plate

Step 7: heat the frying spoon on the fire, add a little oil, and then add the pulp. The prepared shredded meat is smooth and cooked. If the shredded meat changes color slightly, it can be fished out

Step 8: add steamed sweet flour sauce into the frying spoon, pour in proper amount of ginger juice and stir well

Step 9: add yellow rice wine into the sauce and stir well

Step 10: when the sauce is bubbling, pour in the smooth shredded meat, stir fry with high heat quickly and evenly, then the sauce can be taken out of the pot

Step 11: pour the fried shredded pork with Beijing sauce into the plate with shredded green onion in advance, and then you can serve it on the table. When you eat it, you can roll it with bean skin. The preparation of this dish is complete

Materials required:

Pork fillet: 150g

Egg white: 1

Tofu skin: 100g

Shredded scallion: 80g

Yellow rice wine: 10g

MSG: 1g

Refined salt: 2G

Starch: 20g

Peanut oil: 20g

Sweet flour sauce: 125g per bag

Sugar: two teaspoons

Sesame oil: 2 teaspoons

Ginger juice: 20g

Note: this dish features: exquisite code plate, bright red color, strong sauce flavor, sweet and salty taste, unique flavor and pleasant aroma. Warm tips: 1, sauce and bean skin must be steamed in advance, first taste good, second to steamed bean skin to ensure health. 2. When steaming sauce, put sugar, sesame oil and monosodium glutamate. When frying vegetables, you don't need to put seasoning, just put the right amount of ginger juice, which saves time and trouble. 3. When frying sauce, be sure to wait for the sauce to bubble before adding shredded meat, stir well and then out of the pot. This dish is easy to make and delicious. Friends might as well try it at home. It's also a seasonal stir fry in summer in Beijing. It tastes rich and appetizing. It tastes good. Thank you for your love!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jing Yun Jing Wei Er Jing Jiang Rou Si