#冬日生活打卡季#
The authentic flavor of shredded pork in Beijing sauce is very simple to make at home, the sauce is fragrant, and the food is delicious and delicious
In the bustling city, everyone has their favorite food. Especially in Beijing, a city with a deep history and cultural heritage, there is a delicacy that is deeply rooted in the hearts of the people, and that is the shredded pork with Beijing sauce. Its aroma, full-bodied taste and subtle ingredients make everyone's heart flutter. Today, let's explore the secrets of this dish and learn how to cook it.
Let's first talk about the original origin of shredded pork in Kyoto sauce. According to legend, this dish was invented by Lu Ban, a master culinary in the Ming Dynasty, and was originally born to satisfy the tastes of the court nobles, and later spread to the people and became one of the symbols of the capital. What makes this dish special is that it is made with traditional Beijing sauce and dried chili peppers, which not only permeate the flavor of Beijing, but also represent the unique flavor of Beijing.
In order to understand how to make shredded pork in Kyoto sauce, we went to a long-established restaurant, "Quanjude", and asked their chef how to make this dish. The chef told us that in order to make better shredded pork in Kyoto sauce, we must first prepare fresh tenderloin, green onions, ginger and garlic. Next, the tenderloin is finely shredded, then mixed with salt, egg whites, cornstarch and cooking wine, and marinated for about 10 minutes.
Next, it's time to prepare the sauce. Stir the bean paste, dark soy sauce, light soy sauce, sugar, and cooking wine to make the basic seasoning of Kyoto sauce. In addition, you will need some dried chili peppers, stir-fry them in a heated pan a few times, then remove them and cut them into small pieces. In this way, we can start to stir-fry the meat in the pan
Heat the pot, add a small amount of cooking oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the chopped chili pepper segments, stir-fry until fragrant, add shredded meat and quickly fry until it changes color. Then add the Kyoto sauce and stir-fry it evenly over low heat to make the taste more flavorful. Finally, add an appropriate amount of sesame oil, add chicken essence and salt and stir well, season and serve.
Through the communication with the chef of "Quanjude", we learned the trick of making shredded pork with Beijing sauce - first marinated, then stir-fried, and finally stir-fried with seasonings, so that each piece of meat can be incorporated into the sauce, making the taste more mellow and the ingredients more full and delicious.
In addition to "Quanjude", there are many Internet celebrity stores where you can also taste authentic shredded pork with Beijing sauce, such as: Beijing sugar gourd snacks, Chongwenmen dumpling king, etc. These restaurants are popular for their craftsmanship and taste, and have become a must-have for many people.
Finally, I would like to remind everyone that when making shredded pork in Kyoto sauce, you must pay attention to the freshness of the ingredients and seasonings, and at the same time master the heat and the timing of stir-frying. In this way, you can cook the authentic shredded pork with excellent flavor and aroma.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills