Comment “protein” to get the printable recipe in your DM’s (I also go more in-depth about the process!) RECIPE 1 kg pork tenderloin Braise 1 onion 2-3 cloves garlic 2-3 slices ginger 1 scallion white 1 tsp white peppercorns 3 tbsp shaoxing wine Seasoning 3 tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp sugar 1 tsp msg
Zutaten
- 1 kg Schweinefleisch tenderloin
- Braise
- 1 Zwiebel
- 2-3 Nelken Knoblauch
- 2-3 slices Ingwer
- 1 scallion white
- 1 tsp white peppercorns
- 3 tbsp shaoxing wine
- Gewürz
- 3 tbsp Sojasauce
- 1 tbsp dark Sojasauce
- 1 tbsp Zucker
- 1 tsp msg
Zubereitung
- Remove any fat and sinue from the pork and slice into about 3/4” thick medallions.
- Blanch in boiling water for 10 minutes then discard the water.
- Place in a pot with cold water, the onion, garlic, ginger, scallion white, white peppercorns, and shaoxing wine.
- Braise for about 1 hour until the meat is fall-apart tender.
- Shred the pork. I like to use a pestle to smash the fibers apart.
- Season with the soy sauce, dark soy sauce, sugar, and msg.
- Place the pork in a large pan or wok over low heat and continuously stir for about 45 minutes until the pork is dry and fluffy.
- You can store this at room temperature for about 1 month or in the fridge for several months.
Original-Beschreibung anzeigen
Meat Floss 🐖 Comment “protein” to get the printable recipe in your DM’s (I also go more in-depth about the process!) RECIPE 1 kg pork tenderloin Braise 1 onion 2-3 cloves garlic 2-3 slices ginger 1 scallion white 1 tsp white peppercorns 3 tbsp shaoxing wine Seasoning 3 tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp sugar 1 tsp msg Instructions Remove any fat and sinue from the pork and slice into about 3/4” thick medallions. Blanch in boiling water for 10 minutes then discard the water. Place in a pot with cold water, the onion, garlic, ginger, scallion white, white peppercorns, and shaoxing wine. Braise for about 1 hour until the meat is fall-apart tender. Shred the pork. I like to use a pestle to smash the fibers apart. Season with the soy sauce, dark soy sauce, sugar, and msg. Place the pork in a large pan or wok over low heat and continuously stir for about 45 minutes until the pork is dry and fluffy. You can store this at room temperature for about 1 month or in the fridge for several months. #protein #chef