Diced Pork Fillet in Bean Sauce(jiang bao rou ding )

Diced Pork Fillet in Bean Sauce

Introduction:

"This dish belongs to the style of Shandong cuisine. It's salty and fragrant with a little sweetness, and its color is jujube red. It's the first choice for rice and noodles."

Production steps:

Step 1: cut the fillet into 1cm cubes, add salt, cooking wine, soy sauce, eggs and starch.

Step 2: the meat and other materials together with sizing, grasp well.

Step 3: soak scallion and crushed ginger in water for use.

Step 4: add oil into the pot, stir fry the diced meat until it is medium cooked, and then remove from the pot.

Step 5: leave a little oil in the pan, add the sweet flour sauce and stir fry slightly.

Step 6: add onion and ginger water and cooking wine to boil, add sugar to thicken the sauce.

Step 7: stir fry the diced meat.

Step 8: collect the sauce and make the surface of diced meat covered with sauce.

Step 9: pour in a small amount of sesame oil and turn out of the pan.

Materials required:

Tenderloin: 260g

Sweet flour sauce: 50g

Egg: 1

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Salt: 1g

Sugar: 15g

Starch: 1 teaspoon

Scallion: 5g

Ginger: 5g

Peanut oil: About 50g

Sesame oil: right amount

This sauce can also be used as other ingredients.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Jiang Bao Rou Ding