How to make [Shredded Pork with Beijing Sauce]

• 

  1. Wash the tender beef, drain the water, cut into shreds, put it into a bowl, add appropriate amount Mix the salt, starch, cooking wine and chicken essence and marinate for 15 to 20 minutes.

• 

  2. Peel, wash and cut the cucumber into shreds and put it into a plate.

• 

  3. Wash the white segments of green onions, cut them into shreds, and put them into a plate.

• 

  4. Combine thin tofu skin (for cabbage only) and cut cucumber, Add the shredded green onions to the plate.Note: Thick tofu skin needs to be heated before eating for the best taste.

• 

  5.Choose the bean paste in the picture (after Yuma has made it with different sauces , I think "Juneyuexiang" Doubanjiang tastes the best! )

• 

  6. Pour an appropriate amount of oil into the pot, heat it up, add the marinated beef and stir-fry evenly.After 8 minutes of cooking, add an appropriate amount of bean paste, lower the heat to low, and continue to stir-fry until the aroma of the sauce comes out.(I forgot to take a photo of the pot)

• 

  7. Paired with warm white Rice...is simply delicious!