How to season this dish of shredded pork with Beijing sauce to make it taste better?

This dish can be seasoned with soybean paste, because the taste of soybean paste is particularly unique, and the dish is also very delicious, it is a very good delicacy, and it is also a more home-cooked dish, if you use other sauces instead of soybean sauce, it may not be so delicious.

This dish of shredded pork in Kyoto sauce needs to add dried chilies, green onions, minced ginger and garlic, light soy sauce, dark soy sauce, oyster sauce, an appropriate amount of salt, chicken essence, and monosodium glutamate, so that the seasoning will be more delicious.

You can add some sugar, tomato paste, soy sauce, vinegar, monosodium glutamate, oyster sauce, and it will be very delicious.

First of all, you need to prepare a variety of seasonings, such as salt, chicken essence, cooking wine, oyster sauce, light soy sauce, sugar, monosodium glutamate, and water starch.

Red wine, yellow sauce, chicken essence, raw soy sauce, starch, protein, sugar, these are all indispensable.

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.

The authentic Kyoto sauce shredded pork recipe is here, with only four steps, delicious and convenient.

Step 1: Prepare an appropriate amount of bean skin, cut the bean skin into the shape of a square, then boil an appropriate amount of water, wait until the water boils, put the bean skin in the pot and blanch it, let it cool for later use.

Step 2: Wash the pork and cut it into shreds, then add an appropriate amount of pepper, soy sauce and salt to the shredded pork, stir well and set aside.

Tips: 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 way to solve this problem, that is, when cutting meat, identify the growth direction of the shredded meat fiber, and then cut the shredded meat fiber horizontally.

When marinating the shredded pork in Kyoto sauce, be careful not to put too much salt, because then we will add salty sweet noodle sauce.

Step 3: Wait until the shredded meat is marinated, heat the oil, pour the shredded meat into the pot after the oil temperature rises, quickly stir-fry the shredded meat over high heat until the shredded meat changes color, then add two spoons of sweet noodle sauce and a spoonful of sugar to the shredded meat, and quickly stir-fry the shredded meat again and put it on a plate.

Step 4: Take the green onions, cut off the green onion leaves, cut the green onion white into the shape of shredded green onion and put it on the plate, so that our shredded pork in Beijing sauce is ready, when eating, put the shredded meat and green onion on top of the bean skin and roll it up to eat together, not to mention how delicious the taste is.

The above is the specific method of shredded pork in Beijing sauce shared with you today, is it particularly simple? Nowadays, many places don't know how to make shredded pork in Beijing sauce, and they will add a lot of other seasonings to it, and the shredded pork in Beijing sauce that comes out of this way is not authentic at all and is not delicious.

Prepare the main ingredients: 300 grams of pork tenderloin, 100 grams of dried tofu, 1 egg to prepare auxiliary ingredients: 100 grams of sweet noodle sauce, half a green onion, 5 grams of chopped green onions, 4 grams of minced ginger, 1 tablespoon of cooking wine, 10 grams of sugar, vegetable oil.

Preparation: Step 1: Prepare the ingredients: Remove the fascia from the tenderloin and rinse it well.

Step 2: Cut the tenderloin into slices about 6 mm wide and then shreds about 6 mm wide. Soak in the water, grasp it a few times with your hands, then change the water and repeat the previous step until the shredded meat is white and the water is relatively clear.

Remove the shredded meat, remove the excess water with your hands, add cooking wine, chopped green onions, minced ginger, egg white, grasp well, and marinate for 5 minutes (the shredded meat is indispensable for marinating and mixing, the trick to tenderness is here).

Step 3: Cut the dried tofu into square cubes; Shred the green onions and put them at the bottom of the plate Step 4: Heat a non-stick wok and put vegetable oil, the oil temperature is 4 hot, put in the marinated shredded meat and stir-fry Step 5: Wait for the shredded meat to change color, shovel out and set aside.

Step 6: Brush the wok, pour in a little vegetable oil, add the sweet noodle sauce and simmer until the color becomes darker, add sugar and continue to stir-fry.

Step 7: Wait for the sweet noodle sauce to boil thick and bubbling, add the fried shredded pork. Step 8: Stir-fry evenly so that the shredded meat is covered with sweet noodle sauce and then turn off the heat and serve on a plate.

As for the shredded pork in Kyoto sauce, if you want to make a wonderful texture and deliciousness, you should follow the following.

1. Prepare the materials for production.

Wash the cucumbers, carrots and green onions, peel and shred the carrots, remove the hard core of the green onions and shred the cucumbers.

3. Roll in the bean skin and cut it diagonally into a diamond shape.

4 Arrange in a ring around the plate.

5. Shred the pork, add cooking wine, starch, salt, pepper, vegetable oil, egg white, and marinate for 20 minutes.

6Stir together with sweet noodle sauce, light soy sauce, oyster sauce, sugar and an appropriate amount of water.

Heat the pan with cold oil, add the meat to the silky smoothness, change color and serve.

8. Leave the bottom oil in the pot, put in the sauce and bring to a boil over low heat, pour in the shredded meat and fry until thick.

9Put the shredded meat in the middle of the bean skin, the classic and delicious, delicious and delicious shredded pork in Beijing sauce is ready.

Precautions: 1. The first skill to pay attention to when making shredded pork in Beijing sauce is the marinating of shredded meat. Marinated with starch and egg whites not only makes it more flavorful, but also makes the shredded meat more tender.

2. Put the shredded meat into the pot in advance and stir-fry, this step is also very important, you must not forget it.

Sweet noodle sauce, like sesame sauce, is a very important seasoning in old Beijing cuisine, and shredded pork with Beijing sauce is the representative of sweet noodle pickles, which is simple and delicious.

Ingredients: shredded pork, bean skin, green onion, sweet noodle sauce, soy sauce, salt, pepper, cooking wine.

1. Shredded pork is marinated with salt, pepper, soy sauce, cooking wine, not too salty, and the sweet noodle sauce also has salt.

2. Cut the bean skin into cubes.

3. Blanch the bean skin.

4. Stir-fry shredded pork over high heat.

5. When it is almost cooked, put 2 tablespoons of sweet noodle sauce, stir-fry quickly, and add a little sugar to taste.

6. Put the shredded green onion on the plate, and put the shredded meat on the green onion.

Make shredded pork in Kyoto sauce. It's simple, just put the meat. Dead cut. After that, the Admiral used to blow it up. Then use it again. The sauce continues to stir-fry. After it is fried. Set aside, cut the bean skin and shredded green onions.

I remember going to the restaurant a long time ago and ordering a dish I didn't know before, which was shredded pork in Beijing sauce. The name is similar to the fish-flavored shredded pork, but the taste is far from the same, and the presentation is completely different.

Speaking of which, it is eaten in a similar way to Peking duck, and it is said that it was improved by the Northeast master, so that it evolved into the current known pants, which are eaten wrapped in dried tofu. The shredded meat sauce is fragrant, delicious and flavorful, and then paired with shredded cucumber and green onion, it is refreshing and greasy.

When this dish is put on the table, both adults and children can't put it down, and there are few people who don't like it.

Although the method seems simple, most people can't really make it delicious. If you want to make the shredded pork in Beijing sauce delicious, the most important thing is the preparation of the sauce, only when the sauce is adjusted, it will not taste greasy, and the sauce will have a rich fragrance.

Today I want to share the detailed method with you, and you can also try it at home, so that the whole family will not be able to put it down.

Recipe: half a pound of lean pork, green onions, cucumber, tofu skin, ginger, starch, egg white, salt, chicken essence, sugar, cooking wine, sweet noodle sauce.

1. Pork should be pure lean meat, tenderloin is better, cut into shreds and put it in a bowl, add an appropriate amount of starch, egg white, cooking wine, and marinate it for a while after grasping it evenly, which can better remove the smell and can also be more tender.

2. Prepare some green onions, cucumbers, and tofu skins, cut the green onions and cucumbers into shreds, cut the tofu skins into small pieces, and place them on a plate for later use. Prepare a small bowl, add 80g of sweet noodle sauce, a little salt, a little chicken essence, 15g of sugar, and finally a little water, stir it well and set aside.

3. Next, heat the pot, then pour oil into it, and after the oil is hot, add the shredded meat and stir-fry. When stir-frying, use a spoon to stir-fry constantly, stir-fry it to prevent it from sticking together, and when it is 8 years old, it can be served. After serving, look at the oil in the pot and pour a little more if the amount of oil is low.

4. Immediately after that, we pour in the sauce we have just prepared, start to fry over low heat, fry until it is viscous, and then pour in the shredded meat, and continue to stir-fry the liquid to make the sauce evenly wrapped on the shredded meat. When the soup is rich, it's ready to come out of the pan and serve on a plate with green onions, cucumbers, and tofu skin.

Finally, a little white sesame seeds, it is completely the finishing touch, and you will have an appetite when you look at it, and if you eat shredded pork in Beijing sauce, it is not greasy at all, and the sauce is full of fragrance. Rolled into cakes to eat the taste is richer, and more greasy, when you have no appetite, take a bite, the taste is really amazing, hurry up and try it.