Beijing sauce shredded pork(da you mai you ban jing jiang rou si )

Beijing sauce shredded pork

Introduction:

Saut é ed shredded pork in sweet bean sauce is a traditional Beijing dish. Pork tenderloin as the main ingredient, supplemented by Beijing "Liubiju" specialty yellow sauce, sweet flour sauce and other condiments, is cooked with "sauce explosion", one of the unique cooking techniques in North China. I often make this dish for my husband. I feel it's better every time, so I'll share it with you... "

Production steps:

Step 1: prepare the raw materials, shred the tenderloin, set aside (forget to take the soy sauce)

Step 2: marinate the tenderloin with pepper, cooking wine, soy sauce, starch and chicken essence for about 20 minutes. I always put an egg white in every time, but I found that not putting egg white will not affect the tenderness (tenderloin itself is very tender) and avoid the appearance of irregular meat when frying

Step 3: when marinating meat, mix a bowl of juice with starch, soy sauce, sweet sauce, yellow sauce, chicken essence, and a small spoon of water

Step 4: because the pot at home is not a non stick pot, the electric cake pan is really good to use. The meat is quickly sliced, and only a little oil is put in. The sliced meat is put out for reserve

Step 5: cut the scallion and put it on the plate. You can't put it on yourself. In fact, it's better to be pure scallion white. I have these two at home. I can't help it

Step 6: put a little oil in the pot, heat it again, put in the bowl juice, let it become thick, then put in the shredded meat, stir fry quickly, put on the plate, OK

Materials required:

Tenderloin: 200g

Scallion: two scallions

Sweet flour sauce: 2 teaspoons

Soy sauce: a spoonful

Raw soy sauce: a spoonful

Chicken essence: appropriate amount

Pepper: right amount

Cooking wine: moderate

Starch: right amount

Note: 1. The meat must be sirloin. 2. I personally think the thinned silk is better. 3. For us unprofessional people, it's more attractive without egg white, and it won't affect the taste. 4. The color is a little lighter, because the baby wants to eat, so it doesn't put any more soy sauce. I feel that there are a lot of things that the baby shouldn't eat

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Da You Mai You Ban Jing Jiang Rou Si