Chinese Cuisine - Shredded Pork in Beijing Sauce

Slightly sweet sauce wrapped in tender shredded meat, with shredded scallions and cucumbers a roll, eaten especially rich and ritualistic, but easy to do.

Materials used：250g pork tenderloin, 1 egg white, 2 tablespoons cooking wine, pinch of salt, pinch of sugar, pinch of white pepper, pinch of starch, 3 tablespoons cooking oil, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, pinch of water, 2 tablespoons sweet noodle sauce, 1 cucumber, 1 green onion, 2 thousand sheets of bean skin

Step 1
Wash and shred 250g pork tenderloin (not too thick), add 1 egg white, 1 tbsp wine, a little salt, sugar, white pepper and cornstarch, stir clockwise to sizing, marinate for 20 minutes.

Step 2
Heat a wok, pour in 3 tablespoons of cooking oil, stir-fry the marinated meat until it changes color, then remove it and set aside.

Step 3
Mix 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soya sauce, a little water and 2 tablespoons of sweet pasta sauce to make a bowl of sauce.

Step 4
Leave 1 tbsp of oil in the bottom of the pan, pour in the sauce and sauté.

Step 5
Stir-fry the shredded meat until the soup thickens and turn off the heat, shredded pork in Beijing sauce is finished!

Step 6
Cut 1 cucumber into julienne strips and 1 white onion into julienne strips (usually no carrot, but I like it, so I added shredded carrot). 2 sheets of bean skin cut into 10 cm squares and then blanched and set aside.

Step 7
Take 1 thousand sheets of bean skin, put an appropriate amount of shredded Peking onion, shredded cucumber and shredded meat on both diagonal sides (the shredded carrot in the picture is just my personal preference, you can leave it out), roll it up diagonally and then roll it on one side.