How to make Jingbang Cai Jing Sauce Shredded Pork?

Beijing sauce shredded pork, as the name suggests, should be a typical Beijing dish, and it is a very well-known delicious dish. This dish can be seen in major star hotels and restaurants in the north. This dish uses lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and is cooked using the unique northern cooking technique of "sauce and stir-frying". The shredded pork with Beijing sauce is moderately salty and sweet, and has a rich sauce flavor and is widely loved by the public. ?First we prepare 300 grams of tenderloin, cut it into thin slices, and then cut it into thin strips with a knife.

Add salt, pepper, cooking wine, beat in an egg white (to make the shredded pork taste more tender), and add a little water.

Then stir evenly to allow the shredded meat to fully absorb the cooking wine and salt, then add a little cornstarch (in order to lock in the moisture of the meat and prevent it from losing), and stir continuously in one direction. After grabbing it evenly with your hands, pour in a little oil (it won't stick easily when frying) and marinate for ten minutes.

Cut the cucumber into thin strips. A section of white scallions, cored and cut into thin strips. Then blanch Qianzhang in water, boil water in a pot, and put Qianzhang in cold water. Blanching the water will remove the beany smell. Smash the garlic and mince it; mince a small piece of ginger and put it together with the minced garlic.

Prepare a plate and place cucumber shreds and green onion shreds on the plate. Thousands of sheets are folded one by one into triangular blocks and placed on the plate.

Leave a little base oil in the pot, remove from the heat, pour in minced ginger and garlic and stir-fry until fragrant, pour in sweet noodle sauce and hoisin sauce, stir-fry quickly, pour cooking wine from the side of the pot (the amino acids and amino acids in cooking wine are Sugar combines to form aromatic aldehydes, producing aroma), pour in a little water, add 2 grams of salt and 4 grams of sugar. Pour in 3 grams of dark soy sauce and stir-fry quickly to dissolve the seasoning.

Leave a little base oil in the pot, remove from the heat, pour in minced ginger and garlic and stir-fry until fragrant, pour in sweet noodle sauce and hoisin sauce, stir-fry quickly, then pour in cooking wine from the side of the pot (the amino acids and amino acids in cooking wine are Sugar combines to form aromatic aldehydes, producing aroma), pour in a little water, add 2 grams of salt and 4 grams of sugar. Pour in 3 grams of dark soy sauce and stir-fry quickly to dissolve the seasoning.

Cooking Tips:

1. In order to make pure-tasting shredded pork in Beijing sauce, sauce is the key. Be sure to note: It’s not just the sweet noodle sauce. The addition of ketchup, bean paste, and the ratio of the three sauces are the key to making the soulful version of Beijing sauce shredded pork at home.

2. In my impression, coriander is like durian, stinky tofu, and natto. Those who like it will love it to death, and those who don’t like it will hate it to death. I fall into the category of people who like it: it smells good, tastes sweet, and it also helps with digestion. So, I added cilantro to this dish. If you fall into another category and don’t like cilantro, just remove it without hesitation.

3. To make pure shredded pork with Beijing sauce, the choice of meat is also very important. Tenderloin and pork shank are the best options.