Jing Sauce is a traditional Beijing-style dish. Pork tenderloin is used as the main raw material, supplemented by noodle sauce and other condiments from Beijing specialties. It is cooked with “soy sauce” which is one of the “six explosions” in cooking techniques. The color of the dish is ruddy, and the sauce is rich in flavor. It is made with onion and rolled with tofu skin, which is unique.
Wash the tenderloin, remove the fascia and cut the silk
Add the bacon seasoning to the pork and marinate for 20 minutes.
Wash the green onions and cut into thin filaments
The tofu skin is boiled with boiling water and then cut into suitable sizes for use.
Add oil to the pot. When the oil temperature is 60%, put the shredded pork quickly and open it. When the flesh color turns white, remove it immediately.
Keep a proper amount of base oil in the pot. After the oil temperature rises, add ketchup, sweet sauce, sugar, water, stir fry, simmer until sticky.
Change the fire and add the pork to stir fry until it tastes good.
Put in the onion, topped with sesame oil and pan
Use the bean skin to roll the shredded pork with the onion and roll it into a roll.
1. The bean skin is softer when it is boiled with boiling water, and it can also remove its bean flavor. 2. When you drank the sauce, stir it slowly and slowly to prevent the bottom of the pot. 3. The last step of using the bean skin to roll up the shredded pork and green onion is purely a styling requirement. If you are eating it yourself, you can eat it directly with the bean skin.