Photograph of the finished Jing jiang rou si

China · Thịt heo xào tương Bắc Kinh

Jing jiang rou si

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.3 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.2 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Duck rolls wrapped in rice paper Duck rolls wrapped in rice paper 16
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork tenderloin into thin strips, marinate with cornstarch, Shaoxing wine, and a little water for 15 minutes.
  2. 2 Cut the scallions into long strips, soak them in ice water for 10 minutes to make them curl and crisp, then arrange them on a plate.
  3. 3 Sauté the shredded meat over high heat for 2 minutes until it turns light white, then remove it to a bowl.
  4. 4 Reduce the heat to low, add the sweet black bean paste and sugar to the pan, and stir-fry for 2 minutes until the paste releases its aroma and becomes less pungent.
  5. 5 Add the meat and stir-fry for 1 minute, then serve with scallions and rice paper wrappers for wrapping.
Start cooking