Shredded Pork in Beijing Sauce

Name: Shredded Pork in Beijing Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Silky pork shreds bathe in a sweet fermented-bean sauce, then wrap with crisp scallion slivers into soft tofu skin or pancakes. Beijing's answer to Peking duck, playful to assemble and richly satisfying.

30 minNewMedium Hot Dishes Stir-fry Savory & Sweet

Instructions

1
All materials are prepared.
2
Cut the tenderloin into thin strips.
3
Mix white pepper powder, starch, light soy sauce, and one egg white evenly, and marinate for a while.
4
Cut the scallions into shreds, cut the dried bean curd sheets into squares, and arrange them on the plate.
5
Add sugar and a small amount of salt water to the sweet flour sauce to dilute it.
6
Heat oil in a wok, stir-fry the scallions until fragrant, add the shredded meat and stir-fry until it changes color, then remove and place on a plate.
7
Heat the wok again, add oil to the hot pan, then stir-fry the sweet bean paste until thick, and pour in the shredded meat.
8
Stir-fry and serve, then take a shot.
9
On the table.