How to make the crust for Beijing-style shredded pork

1. Prepare the hot dough:

Pour two cups of flour into a large bowl; take one and one-fifth cup of cold water, heat two-thirds of the cold water in a microwave oven to above 80 degrees Celsius, pour it into the flour, and stir the flour immediately with chopsticks. The flour will now be cotton-like.

2. Add the remaining one-third of cold water and wait until the dough has cooled down to a level that is no longer hot. Knead the dough with your hands until it is smooth and tough. It will take about 5-10 minutes.

3. Different flours have different water absorption rates, so you may need to add some flour and water to adjust the degree of dryness or thinness depending on the situation. The standard for kneading the dough well is that the dough, the basin and your hands are all shiny, and nothing is stuck. Cover the dough bowl with a damp cloth and let the dough rise for about half an hour.

4. While the dough is resting, cut the pork and green onion into shreds.

5.Pull the skin:

Knead the dough into long strips, cut into small pieces, and roll each piece into a round shape that is 1mm thinner. Brush the rolled dough with oil, stack them one on top of another, with ten doughs on a plate, and place a thin wet cloth on top.

6. Steamed cake skin:

Bring water to a boil in a steamer, put ten slices of dough into a plate, and steam over high heat for 5-8 minutes.

The following is the method of making Beijing-style shredded pork

Ingredients

344 grams of lean meat, 5 scallions, 2 slices of ginger, 2 cloves of garlic, 1/5 tablespoon of salt, 1/2 egg white, 1 tablespoon of cornstarch, 1/3 tablespoon of chicken powder, 4 tablespoons of oil, 3 tablespoons of sweet noodle sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of chicken powder, and 1/3 tablespoon of white sugar.

step

1. Cut the pork into shreds, add 1 tablespoon of cooking wine, 1/5 tablespoon of salt, 1/2 egg white, 1 tablespoon of cornstarch and 1/3 tablespoon of chicken powder, mix well and marinate for 15 minutes.

. Remove the heads and tails of the scallions and wash them. Cut the white part of the scallion into thin strips and spread them on a plate for later use. Take 1/3 bowl of water, add a little ginger slices and scallion strips and mix well to make scallion and ginger water.

3. Heat 3 tablespoons of oil, pour in the shredded pork and stir-fry until the meat turns white, set aside; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water to make cornstarch water.

4. Heat another 1 tablespoon of oil, add 3 tablespoons of sweet bean paste and stir-fry briefly, then add 1/2 tablespoon of cooking wine, 1/2 tablespoon of chicken broth, 1/3 tablespoon of sugar and scallion and ginger water, stir well and bring to a boil.

5. Pour in the shredded pork and mix well to allow the sauce to evenly coat the shredded pork. Pour in cornstarch water to thicken the sauce to make it thick.

6.Put the shredded pork on a plate with shredded green onions, mix well and serve.