How to make Sichuan sauce shredded pork

Now the northern region has entered the cold winter, while many areas in the south are still like spring. People still wear shorts and short sleeves when going out and do not feel cold at all. Therefore, it is still very pleasant to travel to the southern regions at this time, such as Sichuan, Hainan, etc. Of course, when traveling to Sichuan and other regions, you need not only to see the scenery, but also to taste the food. So, what is the recipe for Sichuan Sauce Shredded Pork?

Sichuan sauce shredded pork ingredients preparation

Pork tenderloin, green onion (white part), sweet bean paste, soy sauce, cooking wine, water starch

Steps to make Sichuan sauce shredded pork

1. Cut the tenderloin into strips, not too thin or too thick, 1-5cm is best.

2. While the meat is marinating, prepare the green onion shreds. Cut the white part into sections of appropriate length and cut into shreds. Soak the shredded green onion in cold water. This little trick will make the green onion shreds become slightly curled.

3. Pour a little more oil into the pan. When the oil temperature reaches 80% hot, remove the pan from the heat, pour the meat in and quickly spread it out. Put it back on the heat after it has been spread out. Make sure to add plenty of oil! After the meat is cooked, you can pour out a little more of the oil. Another key point is that when frying the meat, the oil temperature in the pan should not be too high. Keep it off the heat and put it back on the heat after the meat is shredded. This is the key to making the meat tender); when the meat just changes color, add an appropriate amount of sweet noodle sauce. After adding the sauce, stir-fry quickly and evenly to avoid sticking to the pan.

4. After the sauce is stir-fried evenly, taste it. If it is too salty, add some sugar.

5. Remove from heat quickly, otherwise the meat will be overcooked. Do not stir-fry for too long. Serve on a plate and sprinkle the chopped green onions prepared earlier on the surface. Done.

Tips

The difference between Sichuan-style shredded pork in sauce and Beijing-style shredded pork in sauce is that Sichuan-style shredded pork in sauce is not as sweet as Beijing-style shredded pork in sauce. Beijing-style shredded pork in sauce is always served with cucumber shreds and green onion shreds, and then rolled up with bean curd skin before eating; while Sichuan-style shredded pork in sauce is just eaten by mixing the green onion shreds and the meat together, without rolling them in bean curd skin or eating them with cucumber shreds. Of course, Sichuan's shredded pork with soy sauce and the northern's shredded pork with soy sauce have their own merits. Students from the north may wish to try them.