Beijing-style Sauce-braised Pork

Beijing-style Sauce-braised Pork

　　Beijing-style Sauce-braised Pork

　　Main ingredient: Pork tenderloin

　　Accessories: Spinach, eggs

　　Seasonings: Fermented tofu sauce, salt, sugar, pepper, starch, scallions and ginger, sesame oil, cooking wine

　　Cooking method:

　　1. Slice the pork tenderloin, marinate with cooking wine, pepper, dry starch, and eggs. Wash the spinach, blanch it, and place it on a plate;

　　2. Take a small bowl, add minced scallions and ginger, fermented tofu sauce, chicken bouillon, sugar, cooking wine, pepper, starch, and a little water to mix into a sauce and set aside;

　　3. Heat a pan, pour in oil, slide in the pork slices to separate them, then remove and drain the oil. Leave some base oil in the pan, put the pork slices back in, pour in the prepared fermented tofu sauce, stir-fry over high heat for a short while, drizzle with sesame oil, then serve it poured over the spinach.

　　Characteristics: Tender, smooth, and crisp, with a bright red color, sweet and salty taste, and a rich fermented red bean flavor.