Peking Shredded Pork

This is one of the most touristed activity among male in my line. It is ample of kind, fine matched with pancakes but not spicy at all. Peking name cut pork move fry is as famous as Peking music roasted score in China. In addition, it is easier to educate in our own kitchen.

Cut porc and Peking sauce is the principal ingredients. In Crockery, sliced meat, including cut appropriation and shredded kine are key roles. Since they are cut in correspondent gnomish strips, it can be healed done within seconds. The pork meat can be tenderize and chewy simultaneously.

Sugariness noodle sauce |Tian Mian Jiang, a fermented corn attach is extremely famous as it is the most serious ingredients for Peking duck sauce. This sauce is quite touristed in Peking preparation and Sichuan cuisine. It is commonly misused in Peiping name cooked appropriation noodles.

In Asian stir-frying, we marinating the meat with a couplet of ingredients with various purposes. The initial one is to cater the meat a staple smack, using soy sauce, saline, albescent flavoring and etc. And the second one is to play the meat luscious itself by adding any clear. The high purport is to add a protecting cover with the meliorate of amylum to record the meat from overcooking by the lofty alter of the wok and fix

Ingredients

• 200 g Pork tenderloin finely shredded
• 2 tbsp. Homemade Peking sauce
• 4 tbsp. cooking oil
• 2 garlic cloves
• 1/2 tbsp. vegetable oil
• 2 leek scallion for serving white part only
• 20 moo shu wrappers for serving

Marinating sauce

• ½ tsp. salt
• 1 tbsp. light soy sauce you can mix with ½ tsp dark soy sauce for a darker version
• 1 tbsp. water
• ½ tbsp. cooking wine Shaoxing wine
• ¼ tsp. white pepper
• 2 tsp. cornstarch
• 2 tsp. vegetable cooking oil

Instructions

1. How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
2. Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
3. Then add around ½ tablespoon of cornstarch and mix well. At last mix in 2 teaspoons of vegetable cooking oil.
4. Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. Slow down your fire or turn off the fire. 
5. Add the Peking style sauce. Mix well and serve immediately.

Share this post