Jing sauce pork

Beijing sauce pork is a well-known dish. It is one of the classic dishes in Beijing cuisine. It uses pork lean meat as the main ingredient, supplemented with sweet noodles, onions, ginger and other spices. It uses the unique cooking techniques of the north. One of the “explosion” is made by “soy sauce”. After the dish is cooked, the salty and sweet taste is moderate, the sauce is rich and the flavor is unique. Silicon powder.
1) Prepare ingredients.
2) Carrot shredded, parsley cut long, small green onions and cut into sections, the rest are cut into silk with a knife, and the ginger slices are loose.
3) Cut the scallion and ginger into a small bowl, add a small bowl of water, and make the onion ginger water for use.
4) Put 3 tablespoons of sweet noodle sauce, 2 grams of white sugar into a small bowl, add 2 tablespoons of onion ginger water and mix thoroughly. The sweet noodle sauce is not easy to fry.
5) Cut the lean meat into silk, add a little pepper, half egg white, 2 tablespoons of onion ginger water, 5 grams of soy sauce, 2 grams of soy sauce, 2 grams of chicken powder, stir well for 10 minutes, then add 5 Stir the starch, and finally add 1 scoop of cooking oil and mix thoroughly.
6) Dry tofu is soaked in boiling water for three minutes and then taken out and dried. After the carrots are drowned for one minute, they are taken out and dried.
7) Dry tofu is spread, the dish is placed on the end of the dried tofu, and it is slightly rolled into a roll. Cut the rolled tofu roll diagonally. The dish is placed in the dish and the code is good.
8) Add 3 tablespoons of oil to the wok, add 50% of the oil to the shredded pork, and quickly disperse the chopsticks with small chopsticks.
9) Add 1 scoop of oil, add the sweet noodle sauce, stir fry over low heat, stir fry water, stir fry the sauce. When the sauce is slightly thick, add the pork, turn the heat, stir fry, and evenly spread the pork with sweet sauce.