The recipe for Jingjiang shredded pork

Health benefits

Eggs: moist and dry

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

300 grams of pork tenderloin

1 egg

50 grams of scallion white

50g bean skin

Sweet bean sauce 80g

1 piece of ginger

5 grams of cooking wine

20 grams of white sugar

2 grams of chicken powder

2 grams of starch

2 grams of salt

The recipe for Jingjiang shredded pork

1. Wash the pork tenderloin and cut it into 3-5cm long thin strips. Add 3 cooking wine, 1 gram of salt, 1 egg white, and 2 grams of starch to mix well. This is the sizing process. After sizing, add some oil evenly and freeze in the refrigerator for 5-10 minutes.

2. Cut ginger into slices, wash the scallions and cut them into 5cm long shreds. Take some shredded scallions and ginger slices and put them in a bowl, add water, and soak them into scallion ginger water. Boil the tofu skin with boiling water.

3. Add oil to the pot, and when the oil is heated to 70%, put in the shredded meat taken out from the refrigerator, quickly scrape it apart, and when the meat turns white, remove it for later use.

4. Put oil in the pot. When the oil is heated to 50% heat, put in sweet flour paste and stir fry it slightly. 

Put in the green onion and ginger water mixed before, add 2g cooking wine, 2g chicken powder, 20g white sugar, stir fry the sweet flour paste constantly, and wait for the white sugar to melt completely.

5. When the sauce starts to thicken, add the shredded meat and stir fry continuously to evenly spread the sweet sauce on the shredded meat.

6. Place shredded meat in a dish filled with scallions, wrap the tofu skin around the edges, cover the scallions, and use the heat of the shredded meat to release the flavor of the scallions.

Tips

When marinating meat, adding oil can make the meat non stick to the pot and very tender and smooth& amp; lt;br/& 2. The so-called 70% heat refers to the feeling of warmth when placing your hand on oil.

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