The recipe for Beijing style sauce shredded pork

Health benefits

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

250g beef shreds

1 onion

Ginger 1 piece

50 grams of sweet noodle sauce

A little cooking wine

Salt 1 gram

A little water starch

1 piece of tofu skin

2-3 drops of sesame oil

Moderate amount of edible oil

Pepper powder a little bit

The recipe for Beijing style sauce shredded pork

1. Prepare beef, salt, sugar, cooking wine, sweet noodle sauce, sesame oil, scallions and ginger, water starch powder, tofu skin, and pepper powder

2. Cut the scallions into thin shreds, soak the chopped scallions and ginger in water for later use, and prepare all the starch powder

3. Blanch the tofu skin with boiling water and remove for later use

4. Cut beef into shreds and add cooking wine

5. Marinate with salt, pepper, and starch for 10 minutes

6. Stir fry beef shreds in hot pot and cold oil, then remove them from the pan

7. Put a little oil in another pot, heat up the oil, add sweet flour sauce and scallion and ginger water, stir fry over low heat until bubbles appear

8. Then add a small amount of sugar and stir fry until sugar is melted

9. Add shredded beef below

10. Quickly stir fry to evenly coat each beef shred with sauce

11. Arrange the shredded scallions and tofu skin in advance

12. Then use a wok to heat up the shredded meat and put it on top of the chopped scallions. Heat up the beef shreds to create the aroma of the scallions and complete the process

13. Decorate it and enjoy it on the dining table

Tips

The more tender the beef, the better. Add some sugar to the sweet noodle sauce to freshen it up. Cut the scallions into thin shreds. Prepare the ingredients in advance and quickly stir fry them out of the pot

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