How to make Beijing-style shredded pork pancakes?

In real life, Beijing-style shredded pork pancake is a home-cooked delicacy. Beijing-style shredded pork and pancake are eaten together. It not only has a rich taste, but also has high nutritional value. It is deeply loved by people. The production method of Beijing-style shredded pork pancake is more critical. The pancake needs to be thin to make the taste better. The method of Beijing-style shredded pork pancake is simple and you can easily make it yourself.

How to make Beijing-style shredded pork pancake

Material

Scallions, shredded pork, oyster sauce, starch, cooking wine, pepper, sweet noodle sauce, flour

practice

1. Cut the scallions into shreds, cut the pork into shreds, and marinate them with oyster sauce, starch, cooking wine and pepper.

2. Heat up a pan with oil, stir-fry the shredded pork, then remove from the oil.

3. Stir-fry the sweet noodle sauce with a little remaining oil, add oyster sauce and sugar to thicken, quickly pour in the shredded pork and stir-fry until the sauce completely coats the shredded pork and serve.

4. Put some green onions on top and mix it before eating.

5. Pour the prepared batter into the pan and rotate it 360 degrees to make the pancake evenly thick. When eating, wrap the shredded pork with Beijing sauce, it tastes great

Beijing Flavor-Beijing Sauce Shredded Pork Buns

Material

A piece of pork tenderloin, about 400g, 1 cucumber, 10 lotus leaf cakes, marinade: 2 spoons of cooking wine, 1/4 teaspoon of sugar and salt, 1 spoon of dark soy sauce, 1 spoon of starch, 2 spoons of sesame oil, a little five-spice powder, 1 small piece of minced ginger, a little green onion, 3 tablespoons of sweet noodle sauce, 1 tablespoon of sugar, 3 tablespoons of oil

practice

1. Remove the fascia from the tenderloin and cut into strips. Add the marinade and mix thoroughly. Marinate for 10 minutes.

2. Wash the cucumber, cut it into shreds and place it on one side of the plate.

3. Steam the lotus leaf cake in boiling water for 3 minutes

4. Heat the oil in a pan until it is 40-50% hot. Add the marinated meat and fry until the meat turns white. Remove from the pan.

5. Add sweet noodle sauce and sugar to the pan, stir-fry evenly until the sugar is completely dissolved. Pour the previously stir-fried shredded pork and continue to stir-fry until the shredded pork is evenly coated with the sauce. Turn off the heat and serve on a plate.

6. Add some cucumber and pork shreds to the dough, roll it up and eat.

Shredded Pork with Beijing Sauce

Material

300 grams of pork tenderloin, 2 scallions, 1 egg, 2 tablespoons of cooking wine, 1 teaspoon of dry starch, 2 tablespoons of tomato sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sweet noodle sauce, 1/4 teaspoon of sesame oil.

practice

1. Cut the tenderloin into 3 mm thick slices, and then cut into 3 mm wide strips. Put it in a bowl, add cooking wine, pour in the egg white of half an egg, stir evenly, then add dry starch, stir evenly, and marinate for 10 minutes.

2. Remove the green part of the green onion and take only the white part. Wash it and cut it into 4 cm long segments. Then cut it in half and cut it into thin strips. Place it on a plate.

3. Pour oil into the pot and turn the heat to 80% hot. When a slight blue smoke comes out, pour in the shredded pork and quickly stir it with a spatula. After the shredded pork changes color, remove it from the pot and set aside.

4. Leave a little oil in the pot, turn to low heat, pour in tomato sauce first, then oyster sauce, and finally sweet noodle sauce, stir and pour the fried shredded pork back into the pot, change to high heat and stir-fry quickly so that each piece of pork is coated with sauce, drizzle with a little sesame oil before serving.