Peking-style Shredded Pork with Soybean Paste is a regional specialty known for its balanced savory-sweet flavor, rich aroma, and versatility as a dish that pairs well with both rice and alcohol. Today, I will share the recipe for this dish and provide detailed instructions on marinating the pork and preparing the silky oil.

Prepare 300 grams of pork tenderloin and cut it into thin shreds. Place the shredded pork in a bowl and add salt, ground pepper, and cooking wine. Mix well with your hands. Then add a small amount of water and mix vigorously. Next, add an egg white and mix thoroughly, stirring continuously. Adding egg white helps to tenderize the meat and give it a smooth texture. After thorough mixing, gradually add a suitable amount of cornstarch while stirring in one direction. Finally, add vegetable oil and mix well. Set it aside and let it marinate for 10 minutes.

In a pot, add water and bring it to a boil. Add tofu skin and blanch it for one minute. Remove the tofu skin and drain the water. Cut the tofu skin into square pieces and set aside. Cut half a cucumber into julienne strips and cut a section of spring onion into thin strips. Stack the tofu skin on a plate.

In another pot, add cooking oil and heat it to 40% hot. Add the marinated shredded pork to the pot and use chopsticks to quickly separate the shreds in the hot oil for about 20 seconds. Remove the pork from the oil and drain it. Crush a few cloves of garlic and chop them into minced garlic. Crush a small piece of ginger and chop it into minced ginger. Set them aside.

Leave a small amount of oil in the pot and add the minced ginger and garlic to sauté until fragrant. Add 2 tablespoons of sweet bean sauce and 1 tablespoon of seafood sauce to the pot and stir-fry to release their aroma. Then add cooking wine to remove any fishy smell, stir well, and add 1 tablespoon of water to dissolve the sauces.

Once the sauce is boiling, add a suitable amount of salt and sugar. Add a little dark soy sauce for color and a little light soy sauce for seasoning. Stir well. Add half a tablespoon of water starch to thicken the sauce, then quickly stir-fry the shredded pork, coating it evenly with the sauce. Now, the delicious Peking-style Shredded Pork with Soybean Paste is ready to be enjoyed.

Now you have the delicious and mouthwatering Peking-style Shredded Pork with Soybean Paste.