Shredded pork in Beijing sauce, this dish costs more than 30 yuan a plate in a restaurant. 1It's enough to cook at home around 2 yuan, which is delicious and saves money. The key point in cooking this dish is the processing of shredded pork. To make shredded pork look good, tender and not sticky, pickling and stirring are essential. I like to catch meat with egg white, and I can fry shredded pork as usual. Too much oil should be used to smooth the meat. When cooking, the oil temperature should not be too high. Egg white will soon solidify, will slip and change color, and will get old after being fried for a long time. Besides tenderloin, I like to use Zhangqiu scallion from Shandong as the ingredient of shredded pork in Beijing sauce. They are not so spicy and taste good. Dried bean curd is from the northeast, thin and fragrant.

The classic dish of shredded pork with Beijing sauce is cooked at home. Shredded pork is tender but not sticky. It's more than 30 yuan outside, 12 yuan. It's delicious and saves money.

Ingredients: pork tenderloin 300g, dried bean curd 100g, egg 1.

Prepare auxiliary ingredients: sweet noodle sauce 100g, more than half of green onion, 5g of chopped green onion, 4g of Jiang Mo, cooking wine 1 spoon, sugar and vegetable oil 10g.

Production process:

Step 1: Prepare ingredients: remove fascia from tenderloin and rinse.

Step 2: Cut the tenderloin into pieces about 6 mm wide, then cut it into shreds about 6 mm wide ... Soak it in water, grab it with your hands a few times, then change the water and repeat the previous step until the shredded pork turns white and the water becomes clear. Remove shredded pork, remove excess water by hand, add cooking wine, chopped green onion, Jiang Mo and egg white, and marinate for 5 minutes (pickling and mixing shredded pork are essential, and this is the key to tenderness).

Step 3: cut the dried bean curd into four squares; Shredded green onions, the yard is at the bottom of the plate.

Step 4: Heat the vegetable oil in a non-stick pan, and when the oil temperature is 40%, add the marinated shredded pork and stir fry.

Step 5: After the shredded pork changes color, shovel it out for use.

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

Step 7: Add the fried shredded pork until the sweet noodle sauce is sticky and bubbling.

Step 8: Stir-fry until the shredded pork is covered with sweet noodle sauce, then turn off the heat and put on a plate.