Soft and tender, with a strong sauce, it is one of the favorite dishes of my family. I also like this dish very much. I can use it as a staple food. It can be regarded as a wild home cooking. Mix rice and eat it very much. If you have this dish when you eat, you can eat two bowls of rice. It is also very good to match the taro. Cut the taro from the middle and clip it into the pork sauce. It is better than the meat. It is very delicious to use the steamed bread to lick the sauce; but the best thing to do is to count the spring cake. This dish is found in every spring cake shop in the northeast. It is regarded as one of the must-have dishes for eating spring cake.
Wash the lean pork and cut into uniform filaments
Add cooking wine, salt, wet starch, egg white, and evenly sizing
Cut the scallion into silk and place it on the plate.
The wok is oiled to 50% heat, and the pork is fried until it is discolored.
Put a little oil in the wok, stir the diced green onion, add a little sauce, stir fry, add a little water, cooking wine, sugar, MSG, stir-fry, wait until the color is scented, pour the pork and stir evenly
Put the pan on top of the onion, mix well when eating.
If you don't like spring cake, then prepare to dry the tofu, and it's great to eat it after you burn it! My practice is relatively simple. The authentic way is to put the sweet noodle sauce in the pan and then fry it. I am too troublesome to fry directly. As long as the sweet noodles are authentic, the taste is not bad. Speaking of this Beijing sauce pork, there is still an unforgettable past with me. At that time, I just married my husband and started a small day for two people. For those of me who used to eat rice, cooking has become a process that needs to be learned. I remember that on a Sunday, I was going to show off the Beijing sauce pork that I had just learned from my colleagues, so that my husband could improve his life. I didn't expect that because the skill was not perfect, the oil in the pot burned after the heat, and I was flustered. I quickly picked up the meat and poured it in. The result was that the meat was poured into the pot, and the oil was almost completely poured on the back of my hand. The hand that was almost burnt was not finished, and my husband saw it. I quickly pressed my hand to the bottom of the faucet and took the car and took me to the hospital. The food was not enjoyed, and the scars were left behind. Fortunately, the scars on the hands were gradually faded with the passage of time. Until now, if you don’t recognize them carefully, you can hardly see them. Since then, I have never done this dish until my son goes to school and needs to eat at home every day. When I changed my way to cook for my son, I remembered this long-lost Beijing sauce. Of course, my current cooking is not the same as before. It is a piece of cake for me now!