Jing Sauce Pork is a well-known Beijing cuisine, one of the classic dishes in Beijing cuisine, with a strong northern flavor. In the 1930s, in a large courtyard in the northeast of the Forbidden City in Beijing, there was a Chen Laohan, who was originally from the northeast, who lived with his grandson and relied on tofu to survive. Once, Chen Laohan picked the pork out of thin, cut into thin slices, fried in the pot and fried the bean paste. There was no dough and some tofu skin, cut into cubes, and the tiger was cooked and the roast duck was done. The grandson used the tofu skin to roll the green onions and the "roast duck" to eat the incense, don't mention how happy, the two spent a happy Spring Festival. After the grandson grew up, he went to the Quanjude apprenticeship and became a good cook. The roast duck was also eaten regularly, but the overall experience of eating roast duck was not the first time. Later, after Chen Laohan’s instructions, his grandson continued to improve the dishes, and now he has the sauce and the delicate pork sauce. Technical support and after-school tutoring exchange, please add WeChat zhiweiketang1 or zhiweiketang2 into the group
Choose pork tenderloin. Shaving fascia
Top knife slice. The photo is a bit fuzzy
Change the knife into a wire. Put in the container. Add egg white wine and salt to beat evenly. Add water and continue to beat evenly.
Add cornstarch and mix well. Add the cooking oil and mix well.
Scallions shredded. Cut the dried peas into 8 cm square pieces. The code is placed on the disk.
Pour the oil into the pan and heat it to 160 degrees. Warm-slurry shreds After cooking, remove the oil control and spare.
Pour the base oil and sesame oil into the pan. Add ginger. Add sauteed sauce and sweet sauce after sauteing. Stir the sauce and add the wine and water to the scent and add the sugar and soy sauce.
After the sauce is thick, pour the shredded pork and stir fry evenly. Put it on the scallion on the plate. (The photo of the stir fry can't be found)
You're done, you can eat two bowls of rice.
Bacon should be whipped up. After mixing the starch, add oil and mix well to avoid sticking of the meat when the oil is applied. Sweetness can be adjusted by yourself. Sowing is only a simple color