Learn how to make Beijing sauce shredded pork with Chef

Learn how to make Beijing sauce shredded pork with Chef

Introduction:

Production steps:

Step 1: prepare the scallions and pork.

Step 2: cut pork after thawing.

Step 3: put the shredded meat into a bowl.

Step 4: add the right amount of salt and cooking wine and stir well. (feel sticky)

Step 5: add wet starch.

Step 6: grasp well and let the shredded meat absorb the moisture of starch completely.

Step 7: shred scallion.

Step 8: put it on a plate.

Step 9: mix three sauce: sweet flour sauce 30g, seafood sauce 5g, oil consumption 3G, sugar 5g.

Step 10: put oil in the hot pot, put shredded meat, slide with chopsticks until the color changes.

Step 11: remove the sliced meat into a bowl.

Step 12: start another pot, add sauce and stir fry until fragrant.

Step 13: put the sliced pork in and stir fry with the sauce.

Step 14: take out the fried shredded meat and put it on the shredded onion.

Materials required:

Lean meat: 300g

Scallion: Half Root

Wet starch: appropriate amount

Oil: right amount

Seafood sauce: 5g

Fuel consumption: 3 G

Sweet flour sauce: 30g

Salt: right amount

Sugar: 5g

Note: if the meat is damp when oaring, you can add a small amount of water and grab it again to let the water seep into the meat, so that the meat will be more smooth and tender.

Production difficulty: ordinary

Technology: seasoning

Production time: 20 minutes

Taste: salty and fresh