To accompany my daughter, I worked as a chef in the kindergarten

He became a pretty good cook and often ate roast duck.

But overall I can't get the feeling of eating roast duck for the first time. Later, under the guidance of Old Man Chen, his grandson continued to improve the dishes, and now we have the Beijing Sauce Shredded Pork with rich sauce flavor and tender meat.

Shredded pork with Beijing sauce is one of the representative dishes of Beijing cuisine.

Moderately salty and sweet, with rich sauce aroma and unique flavor.

It is suitable for both adults and children.

This dish uses pork as the main ingredient, and is refined with salt, cooking wine, sweet noodle sauce and other seasonings.

The main technique used is the sauce explosion among the six explosions.

First, the main ingredients are battered and fried in warm water, and then stir-fried with seasonings such as pasta sauce, which will produce less juice than frying in oil.

While Xiao Nan was playing with the cat, Ye Chen hurriedly cooked.

I just played outside for a while and did a dozen pull-ups.

Not to mention whether Xiaonan was hungry or not, he himself was extremely hungry.

Hurry up and cook a meal to replenish your energy!
Ye Chen took out about a pound of fresh pork and cut it all into thin slices.

Press the pork with one hand and the knife with the other hand, then cut into even thin strips and set aside.

Ye Chen added salt and white pepper to the bowl, and some cooking wine to remove the fishy smell.

Add appropriate amount of water and mix well with your hands.

This step is to make the shredded pork in Beijing sauce more tender and taste better when you eat it in your mouth.

Ye Chen cracked an egg on the edge of the bowl and removed the yolk, leaving only the egg white.

Grasp it evenly with your hands and apply vigorously.
Adding egg white can form a protective film on the surface of the pork shreds, making the pork shreds smoother and more tender.

Add an appropriate amount of cornstarch and continue to mix evenly.

Adding starch can lock the moisture in the shredded pork, making the shredded pork taste better.

Add a little vegetable oil and mix well.

Add vegetable oil to prevent the shredded meat from sticking during the oiling process, and set it aside to marinate slightly.

Mix all these things evenly with the shredded meat.

Let each piece of pork shreds be covered with starch and egg white.

It will be smooth and tender after a while. Ye Chen took out two green onions, first cut them into sections, and then finely chopped them into shreds.

Place on a plate to serve as a base.

Prepare four tofu slices and stack them together.
Cut it in the middle, cut it into four squares, and put it in a basin for later use.

After the ingredients were prepared, Ye Chen boiled a pot of water and blanch the tofu skin.

This can remove the beany smell from the tofu skin.

Due to the production process, the tofu skin will have a slightly beany smell.

It’s just that most people can’t eat it.

Add an appropriate amount of water to the pot and a spoonful of salt to increase the flavor of the tofu skin.

After the water boils, add the tofu skin, blanch it for about a minute, then take it out and cool it down.

Then fold the tofu skin into a triangle and place it around the plate.

Heat up the oil!

Add an appropriate amount of peanut oil to the pot. When the oil is 30% hot, pour in the marinated shredded pork, stir quickly with a spoon, and add oil for about seconds. Then pour out the oil to control it.

Ye Chen added a little more cooking oil to the pot, added 20 grams of sweet noodle sauce, stirred to dissolve, and added half a spoonful of water.

Add sugar, cooking wine and salt respectively, pour in the shredded pork, and stir-fry a few times quickly.

Add a few drops of dark soy sauce to adjust the color, and add a little water starch.

Stir the pan quickly to reduce the soup to a thick consistency.

Ye Chen turned off the heat and took out the shredded pork with Beijing sauce.

Turn off the heat and put into a plate.

Ye Chen also prepared some cucumber and carrot shreds in advance.

After a while, the color will look even better after matching.

And it’s also more nutritious.

All kinds of nutrients are available. (End of chapter)