Photograph of the finished Peking shredded pork

China · Thịt heo xào tương cuốn váng đậu Kinh tương nhục ty

Peking shredded pork

35 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 2.2 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 5.6 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 24 sheets
  • Photograph of Spring onion Spring onion 8.5 oz
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the pork into 4 mm strips, then marinate it with cornstarch, wine, and a little water for 20 minutes.
  2. 2 Soak the dried tofu skin in warm water for 10 minutes until softened, then pat dry and cut into 12 cm squares.
  3. 3 Cut the scallions into 6 cm pieces, then split them lengthwise into strips and soak them in ice water to curl them.
  4. 4 Sauté the shredded meat over high heat for 90 seconds, then remove from the pan.
  5. 5 Sauté the dark soy sauce with sugar and ginger for 90 seconds until it becomes thick and glossy; the sauce must be thoroughly cooked to remove any bitter or rough taste.
  6. 6 Add the meat back to the pan and stir-fry for 30 seconds, then wrap it with bean curd skin and chopped scallions before eating.
Start cooking