Sauteed Shredded Pork in Sweet Bean Sauce(jing jiang rou si )

Sauteed Shredded Pork in Sweet Bean Sauce

Introduction:

"Beijing sauce shredded pork is my home-made dish from snack to big one. Because there is a mother who is good at cooking, she has developed the fault of being very picky about the taste of food since childhood. This dish is one of my mother's many specialties, which makes me never tire of eating. According to the process of my mother's dictation, I made it and tried it several times. Then I got the recipe today. At home, Beijing sauce shredded meat is served with saltless bean skin. Take a piece of bean skin, add a little shredded onion and a little shredded pork wrapped in soy sauce, roll them together and eat them together. The smooth shredded pork is mixed with the flavor of onion and soy sauce. It's hard to stop! Unfortunately, I can't buy bean skin here. I don't even have any Asian supermarkets. I can only eat shredded meat and scallion with rice, but the taste is still the same. "

Production steps:

Step 1: shred the scallion and ginger. Take a small amount of scallion and ginger into a bowl, add a little hot water to make scallion ginger water.

Step 2: lay the rest of the onion on the bottom of the plate. (I made a mistake. When I handed out the recipe, I found that my scallion was half green and half white. Why didn't I find out at that time... )

Step 3: cool the scallion and ginger water while processing the pork tenderloin. Cut it into shreds, add soy sauce, cooking wine, salt and 1 teaspoon onion ginger water, stir well and marinate for 20 minutes. Add in the cornflour and stir well

Step 4: dilute the sweet flour paste with 1 tbsp onion and ginger water, stir well and set aside

Step 5: pour the oil into the pot and stir fry the pickled shredded meat after the oil is hot

Step 6: remove the color of the shredded meat

Step 7: sit in the pan again, pour in a little oil, heat the oil, pour in the diluted sweet flour sauce and stir fry it

Step 8: add shredded meat, stir fry evenly

Step 9: when the shredded meat is completely wrapped in the sauce, it can be put out of the pot and spread on the shredded onion while it is hot

Materials required:

Pork loin: 200g

Chives: 2-3

Ginger: 2-3 tablets

Edible oil: right amount

Sweet flour paste: 3 tbsp

Salt: 3 / 4 teaspoon

Hot water: moderate

Raw meal: 1 teaspoon

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Note: sweet sauce, I use Li Jinji's Beijing duck sauce, can only buy this one, no choice. This Peking duck sauce is very sweet, so I didn't add any sugar. If the sauce is not very sweet, you need to add some extra sugar, because the overall feeling of this dish is sweet. If you have white bean skin (not oil bean skin), it's even better. In restaurants, it's served with bean skin. I can't buy it here, so I'll leave it out.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Jing Jiang Rou Si