Hello everyone, I'm Wang Gang
In this video I share with you a home-style dish
Peking Shredded Pork
First let's prepare 300g of fresh pork loin
Then cut the meat into shreds of uniform thickness
Fresh lean meat is harder to cut
Freeze the meat a bit hard in the fridge before cutting them makes cutting easier
After shred the meat, place them in a big bowl
Add some water and wash it through
The purpose of this step is to remove the blood and impurities from the meat
After washing the meat, squeeze the water out and set aside
After squeezing, the next step is to start marinating
Add some salt first
Then add 15 g of Chinese cooking wine
Also add 3g of dark soy sauce to adjust the colour
Then gently stir in one direction to marinate
Add a bit more salt as you go along
Add the salt in several additions to let the meat absorb all the sauce effectively
Stir until the meat is sticky and no sauce
After the meat becomes sticky, add some egg white
After stir in the egg white and then add the potato starch
Remember,
The amount of starch can be slightly more than the egg white
This marinating method makes the meat more suitable for Peking shredded pork
After mixing the starch well, finally add some vegetable oil and mix well
In the next step, start preparing the other ingredients
Prepare some shallots by cutting them in half and then cutting them into fine shreds
Prepare some carrots and cucumbers and shred them finely
Remember,
The vegetable ingredients can be adjusted to your taste or preference
Lastly, prepare some tofu sheets and slice into squares
The next step is to start cooking
First let's heat up the wok
Once the wok is hot, add the some oil and grease the wok
Pour the hot oil out after the wok has been greased
After pouring out the hot oil, add some cold oil
Also to cool the frying spoon
After the spoon is cold, let's add in the shredded marinated meat to the wok
After the shredded meat has been added to the wok, turning the heat down to medium-low
Attention, remember
Do not stir the meat in the wok until the lower part of the meat is set
Stirring the meat with spoon, after the bottom of the shredded meat is cooked
This will make it easier to stir-fry the shredded meat
After the meat is cooked, pour out some excess oil from the wok
Then add some minced garlic
Of course who don't like garlic can ignore this step
Add a bit of light soy sauce (about 2g) after the garlic has sizzled
Also add some Chinese cooking wine (about 4g) drizzled in from the side of the wok
Stir fry until there is Guoqi (wok hay) and then start adding the sauce
Add 3 spoons (about 10g) of sweet pasta sauce to the wok
Add more if you like heavy sauce taste
You can also add less sauce if you want it to be lighter
Stir-fry the sweet pasta sauce a few times after it's been added to the wok
Then add a bit of water and drizzle in from the side of the pan
After reducing the sauce over medium-low heat, add 2 spoons (about 5g) of sugar to adjust the taste
Stir-fry well and it's ready to serve
A very tasty dish of Shredded pork in Beijing sauce is ready
Here's the technical summary
First,
The shredded meat for this dish needs to dry marinade (let the meat absorbs all the marinating sauce)
This will make it tastier
Second,
Remember not to stir the shredded meat immediately after it goes into the wok
Otherwise it will easily lose marinating and affect the appearance of the meat
Third,
The oil must be controlled after frying the shredded meat
Otherwise the sauce will not hang on the meat after the dish is done
Fourth,
After adding the sweet paste sauce into the wok, you need to add some water to cool it down
Otherwise, the sweet paste sauce will easily dry out and become bitter
Fifth,
It is best to scald the tofu sheets with boiling water a few times
This makes them safer to eat
Here's the finished dish and the highlights
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