Learn how to make Beijing sauce shredded pork with Chef
Introduction:
Production steps:
Step 1: prepare the scallions and pork.
Step 2: cut pork after thawing.
Step 3: put the shredded meat into a bowl.
Step 4: add the right amount of salt and cooking wine and stir well. (feel sticky)
Step 5: add wet starch.
Step 6: grasp well and let the shredded meat absorb the moisture of starch completely.
Step 7: shred scallion.
Step 8: put it on a plate.
Step 9: mix three sauce: sweet flour sauce 30g, seafood sauce 5g, oil consumption 3G, sugar 5g.
Step 10: put oil in the hot pot, put shredded meat, slide with chopsticks until the color changes.
Step 11: remove the sliced meat into a bowl.
Step 12: start another pot, add sauce and stir fry until fragrant.
Step 13: put the sliced pork in and stir fry with the sauce.
Step 14: take out the fried shredded meat and put it on the shredded onion.
Materials required:
Lean meat: 300g
Scallion: Half Root
Wet starch: appropriate amount
Oil: right amount
Seafood sauce: 5g
Fuel consumption: 3 G
Sweet flour sauce: 30g
Salt: right amount
Sugar: 5g
Note: if the meat is damp when oaring, you can add a small amount of water and grab it again to let the water seep into the meat, so that the meat will be more smooth and tender.
Production difficulty: ordinary
Technology: seasoning
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Gen Da Chu Xue Mi Zhi Jing Jiang Rou Si
Learn how to make Beijing sauce shredded pork with Chef
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