Using chopsticks to pick up a strip of meat, you can feel its tenderness and elasticity. As you put it in your mouth, the deliciousness of the meat combines perfectly with the sweetness of the bean sauce, making you marvel at the delicacy and flavor of this dish. Next, you will taste the unique texture of tofu skin and the freshness of cilantro. The tofu skin is chewy and has a satisfying bite, while the cilantro adds a touch of refreshing acidity, creating a perfect contrast with the rich and savory flavor of the meat. It is a dish that encompasses both visual appeal and a harmonious blend of flavors. Whether it’s the texture or the aroma, it is full of surprises and charm. Every time you taste Beijing-style shredded pork, it feels like embarking on a marvelous journey that keeps you captivated.
Ingredients for shredded pork in Beijing sauce
| Pork fillet | 200g |
| Green onion | 6g |
| Pepper powder | 2g |
| Cooking wine | 10g |
| Dark soy sauce | 3g |
| Light soy sauce | 5g |
| Egg | 50g |
| Cornstarch | 5g |
| Salt | 4g |
| Edible oil | 25g |
| Sweet bean sauce | 20g |
| Chicken powder | 1g |
| Sugar | 2g |
Steps:
1.First, let’s prepare the ingredients. Choose a fresh large spring onion, remove the tough core to reduce its spiciness and make it more tender. Then, slice the spring onion into strips and place them in a clean bowl. To further reduce the spiciness, you can soak the spring onion in some water for about 10 minutes.
2.Clean and slice 200g of lean pork fillet into thin and even pieces, then cut them into strips and put them in the bowl. Add 2g of salt, 1g of pepper powder, 5g of cooking wine to remove any fishy smell, 3g of dark soy sauce for color, and 5g of light soy sauce. Mix everything well. Add the egg white and continue mixing to make the meat more tender. Add a small handful of cornstarch and stir in one direction for 2 minutes. The cornstarch helps to lock in the moisture of the meat and prevent flavor loss. Add 5g of cooking oil and mix well. Marinate for 10 minutes to prevent the meat from sticking together when frying.
3.Arrange several thin pancakes into triangular shapes on a plate. You can press the pancakes into triangles or circles on a cutting board using your palm. This adds variety to the dish and enhances the texture. Place a few strands of spring onion at the bottom, which adds flavor and aroma to the dish, making the Beijing-style shredded pork more delicious.
4.Heat a sufficient amount of cooking oil in a pan until it reaches medium heat. To test the temperature, insert a chopstick into the oil – when small bubbles quickly form around the chopstick, it indicates that the oil is at medium heat. Carefully slide the meat into the pan and gently shake the pan to allow the meat to slide quickly in the oil, preventing it from sticking to the bottom. During this process, use a spoon to quickly separate the meat strands to ensure even heating. Continue sliding the meat for 30 seconds. Once you notice a change in color to golden brown or light brown, remove the meat from the pan to drain excess oil.
5.Leave some oil in the pan and heat it up. Add 20g of sweet bean sauce and quickly stir to dissolve it. Pour in a suitable amount of water next to dilute the bean sauce. Then, add 1g of chicken bouillon powder, 1g of pepper, 1g of salt, 2g of sugar, and 5g of cooking wine. Stir well. Turn the heat to high and bring the sauce to a boil. Pour the sauce over the fried meat and stir-fry briefly to coat the meat with the sauce. Thicken the sauce slightly by adding a small amount of water starch, allowing it to cling better to the surface of the meat for enhanced flavor. Finally, drizzle a little sesame oil for added glossiness and stir well. Remove from heat and transfer to a serving dish.
Tips
1.Choose lean cuts of meat, preferably pork fillet or lean pork, and cut them into thin strips. This helps maintain the tender and smooth texture of the meat.
2.Beijing bean sauce is a key seasoning for Beijing-style shredded pork. It is made from fermented soybean paste and sweet bean sauce. Mix the bean sauce with other seasonings in advance so that it can be evenly mixed into the meat, infusing each strand with a rich sauce flavor.
3.Stir-fry at high heat quickly to keep the meat tender without overcooking, while still maintaining the crispness of the vegetables.
4.In addition to pork, you can also add some vegetables such as onion strips and carrot strips to Beijing-style shredded pork. This adds layers of texture and nutritional value.
It made me feel the warmth and sense of belonging of home, and it made me understand that no matter where I am, as long as I have that unique flavor, I can find the feeling of home. If you haven’t tried this dish yet, I suggest giving it a taste. Let your taste buds experience the unique sauce aroma and the deliciousness of the shredded meat, while also allowing your soul to feel the history and culture of Beijing.