How to make shredded pork in Kyoto sauce delicious?

Choose lean meats. Preferably loin.

Wash and shreds and soak in water.

Drain after 10 minutes.

Feed the meat with the seasoning water soaked in green onion and ginger.

Then add an appropriate amount of starch and a little oil.

Marinate for a while. Heat oil in a pan and stir-fry shredded pork and serve.

Then stir-fry the sweet noodle sauce.

Pour in the shredded meat and stir-fry.

Season appropriately. Chop the shredded green onion and arrange it on a plate.

Super good shredded meat served on top of sweet noodle sauce.

bingo<>

Ingredients: 750 grams of tofu, 150 grams of minced meat, 1 egg, 20 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of refined salt, 15 grams of flour, 30 grams of wet starch, 10 grams of green onion, shredded ginger and soy sauce, 100 grams of clear soup, 50 grams of oil.

Cooking method 1Cut the pork muscle into thin strips, marinate it in refined salt, wine, soy sauce and sesame oil for 10 minutes, cut the green onion into thin strips and spread it on a plate;

2.After the pot is heated, soak the shredded meat with 60 grams of warm oil and remove it;

3.Put 50 grams of oil in the pot and pour it hot, pour in the sweet noodle sauce, sugar, soy sauce, sesame oil and stir-fry until fragrant, then add the shredded meat with good oil and stir-fry, you can put it on a plate covered with shredded green onions, and stir it before eating.

Tenderloin should be chosen. Then cut into shreds. It tastes good with starch, cooking wine and seasonings. If you have Tian Mingjiang at home, you can cook it with sweet noodle sauce.

The shredded pork in Beijing sauce is delicious, the choice of raw materials is very important, the pork loin is the best, the sauce of the Beijing sauce is also the key, and the grasp of the heat of the stir-fry is also very important.

When we make shredded pork with Kyoto sauce, we must add sweet noodle sauce to fry it, and its taste will be sweet.

To make this dish, the seasoning is only sweet noodle sauce, sesame oil and sugar, and other seasonings are not added. After the shredded meat is added to the sauce, turn to high heat and stir-fry quickly, so that the sauce can wrap tightly around the shredded meat. When frying the sauce, use sesame oil to stir-fry, and stir-fry slowly over low heat to bring out the flavor of the sauce.

You can't add water starch to make this dish, and the sauce should be slowly dried over medium-low heat, so that the sauce will be more fragrant.

When making shredded pork in Kyoto sauce, the shredded meat should be cut and then marinated, so that the meat can be flavored. Then you have to make an omelet so that it goes well together.

When cutting the shredded meat, rinse it with water several times to better remove the smell of the meat, put some green onion and ginger water when marinating and it is best to follow one direction when grabbing and mixing, so that the taste of the fried sauce will be more smooth and tender in the future.

Shred the tenderloin, then add the egg white and starch to grasp well, then pour it into the pan and fry until it is six ripe, then pour in the sauce and stir-fry.

The most important step is: many people may find that the shredded pork in Beijing sauce they make is very chai, and the shredded meat is very stuffy, today I will share a small method for you to solve this problem, that is, when cutting the meat, identify the growth direction of the shredded meat fiber, and then cut the shredded meat fiber horizontally.

The way to make it is that you need to put the meat in the pot and stir-fry it evenly, and prevent the meat from sticking, and heat the oil, put some prepared sauce in the pot, and then add the meat, put it in the pot, and then put some cucumber shreds and carrot shreds.

How to make shredded pork in Beijing sauce, the taste is better, and it is very delicious?

Ingredients: Ingredients: pork tenderloin.

Excipients: 1,000 sheets, egg white (egg white), green onion white.

Seasoning: sweet noodle sauce, white sugar, starch, salt, cooking wine, dark soy sauce.

Method. 1: Prepare the materials.

2) Blanch the tofu skin in a pot to remove the beany smell.

3: Put cold water over the water.

4: Cut into square pieces.

5) Shred green onion.

6: Standby. 7) Sliced tenderloin.

8: Re-shred.

9: Ready. 10) Add 30g egg whites, 1 tsp starch, a pinch of salt, 1 tsp cooking wine, 1 tsp dark soy sauce.

11: Stir well.

12: Stir-fry over high heat.

13) Add 4 tablespoons of sweet noodle sauce and 1 teaspoon caster sugar and stir-fry well.

14) Pour in shredded pork.

15: Stir-fry well.

Tips: 1: The tenderloin can be frozen in advance, and it will be easier to cut it again.

2: Be sure to blanch the tofu skin to remove the beany smell.

3: Sweet noodle sauce and soy sauce have a salty taste, no need to put salt, if the taste is heavy, you can put less ha.

Another approach. Ingredients.

Pork loin three taels.

Tofu skin: 2 sheets.

1 green onion. Sweet noodle sauce one or two.

Starch a little.

Sugar a little. Soy sauce a little.

Salt a pinch of salt. Method steps.

Shred the pork loin, soak it in cold water until there is no blood water, control the moisture and set aside.

Stir the tenderloin with the egg whites.

Add starch, soy sauce and sugar in turn and mix well and set aside.

After frying, remove from the pot and put on a plate, with shredded green onions and tofu skin.

Roll the meat and shredded green onions in tofu skin and put them on a plate, and you can eat the delicious shredded pork in Kyoto sauce.

Precautions. The green onion must be made of the white part of the green onion, which is not only spicy but also sweet.

After the bean skin is purchased, it is watered and cut into squares for easy wrapping.