Shanzhai version of Beijing sauce shredded pork

Shanzhai version of Beijing sauce shredded pork

Introduction:

"On the Liuyuan website, I saw several packages making Beijing sauce shredded pork. One of them specially gave me a detailed method to make it. I would like to thank him or her first. I'm not authentic. I've changed the method a little bit, but it's delicious. "

Production steps:

Step 1: shred the vegetables.

Step 2: put the pre pickled shredded meat (pickled with pepper, salt and cooking wine) into the powder and stir well, then fry it in 70% heat, remove and drain the oil.

Step 3: remove the oil from the pan, add a few ginger slices and garlic slices, and saute until fragrant. Add about 2 tbsp of sweet flour sauce and saute until fragrant.

Step 4: pour in shredded meat, add a little soy sauce and sugar, sprinkle a few drops of sesame oil, and mix well.

Step 5: spread the shredded meat in the middle of the dish, and spread the radish, carrot, purple cabbage and celery around.

Materials required:

Pork butt: one piece

Pork butt: one piece

Yellow radish: right amount

Carrot: right amount

Purple cabbage: moderate

Celery: moderate

Sweet flour sauce: right amount

Salt: right amount

Cooking wine: moderate

Pepper noodles: right amount

Note: I will add four shredded vegetables and pepper with boiling water (boiling water with a little salt and vegetable oil) hot down to make a salad, pour pepper oil and sesame oil, you can also put some vinegar, as you like, very cool and nutritious.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor