Peking Shredded Pork with Sweet Bean Sauce
Savory with a subtle hint of sweetness, featuring a deep red-brown hue, this dish is prepared by stir-frying shredded pork in sweet bean sauce.
Story
A beloved classic of northern Chinese home cooking, this dish is prized for its glossy, umami-rich sweet bean sauce that evenly coats tender pork strips, often served alongside fresh scallion pieces and soft thin pancakes for a balanced, comforting meal.
Ingredients
lean pork
250g
scallion white
250g
sweet flour sauce
80g
cooking wine
to taste
monosodium glutamate
to taste
salt
to taste
ginger slices
to taste
starch
to taste
white sugar
20g
egg
1 piece
clear oil
150g
Instructions
1
步骤1
Rinse the meat and cut into fine shreds, add cooking wine, salt, beaten egg, and starch, tossing to coat the shreds evenly.
2
步骤2
Slice a small amount of scallion into pieces, cut the rest into fine shreds, and arrange the shreds on a plate. Lightly smash the ginger slices, place them together with 2g of the sliced scallion into a bowl, add a small amount of clean water to make scallion-ginger water.
3
步骤3
Heat the pan, add oil and heat until hot, pour in the meat shreds and stir to separate them, cooking until they are 80% done, then remove and drain excess oil. Leave a small amount of base oil in the pan, add sweet bean sauce and stir-fry briefly, then add the scallion-ginger water, MSG, and white sugar, stirring to combine. Cook until the sugar melts and the sauce thickens, then add the meat shreds, stir-fry until the sauce evenly coats all the shreds, then dish out.
