I've loved shredded pork with sweet bean sauce since I was a child, especially when it's rolled up in a thin spring pancake. One bite and it's so satisfying!
Materials
Steps for making shredded pork with sweet bean sauce (one of 100 home-style dishes)
Wash and drain the shredded pork (I bought pre-cut lean pork shreds). Add 1.5 tablespoons of cooking wine, 4 grams of salt, 3 grams of pepper, 1.5 tablespoons of cornstarch mixed with a little water, one egg white, and 1 tablespoon of oil. Mix well and let it sit for 15-20 minutes. (I used a soup spoon.)
Cut the scallions into shreds and set aside. Also, chop some scallions.
Heat oil in a wok (use a generous amount of oil), add the shredded meat and stir-fry until the meat turns completely white, about 8-10 minutes. Remove and set aside.
To make the sauce: Mix 4 tablespoons of sweet bean sauce, 10 grams of sugar, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/4 tablespoon of balsamic vinegar, and 1/2 small bowl of water. Heat oil in a pan and sauté chopped scallions until fragrant.
Add the sauce and simmer until it bubbles, about 1 minute.
Add the shredded meat and stir-fry until it is evenly colored and cooked through.
After cooking, add shredded green onions. You can roll it in spring pancakes or dried tofu, or eat it directly. It goes especially well with rice.
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