京酱肉丝，是北京菜里最经典的“酱香硬菜”。猪里脊肉丝滑嫩，裹上浓郁甜咸的甜面酱，再配上葱丝和豆腐皮，卷起来一口咬下去，酱香、肉香和葱香完美融合，超级满足。
Shredded Pork in Beijing Sauce is a classic dish from Beijing cuisine. The pork is tender and coated in a rich, sweet and savory fermented bean sauce. Wrapped in tofu skin with fresh scallion, every bite is a perfect blend of flavors.
🌴食材 | Ingredients：
猪里脊肉，300g（切细丝）。/ Pork tenderloin, 300g (cut into thin shreds).
豆腐皮，1张（切方块，卷肉用）。/ Tofu skin, 1 sheet (cut into squares, for wrapping).
大葱，1根（切细丝，泡冰水）。/ Scallion, 1 stalk (cut into thin shreds, soaked in ice water).
鸡蛋，1个（取蛋清，腌肉用）。/ Egg, 1 (use egg white for marinating).
淀粉，1勺（腌肉用）。/ Cornstarch, 1 tbsp (for marinating).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
蒜末，2瓣（切碎）。/ Minced garlic, 2 cloves.
🌴调味 | Seasonings：
甜面酱，3勺（约45g，灵魂）。/ Sweet bean sauce, 3 tbsp (about 45g, the soul).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白糖，1小勺（约5g，平衡咸味）。/ Sugar, 1 tsp (about 5g, to balance the saltiness).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌肉丝 | Marinate the Pork
猪里脊肉切细丝，加1个蛋清、1勺料酒、1勺淀粉和少许盐，抓匀腌制15分钟。⚠️ 加蛋清和淀粉，肉丝炒出来才滑嫩不柴。我试过不加，结果肉丝又干又硬。
Cut the pork tenderloin into thin shreds. Add egg white, cooking wine, cornstarch, and a pinch of salt. Mix well and marinate for 15 minutes. ⚠️ The egg white and cornstarch keep the pork tender. I’ve tried it without them, and the pork turned out dry and tough.
2，炒肉丝 | Stir-fry the Pork
热锅倒油，油温五成热时放入腌好的肉丝，大火快速滑炒到变色，立刻盛出备用。⚠️ 千万别炒太久，肉丝变色就出锅，后面还要回锅。
Heat oil in a pan. Add the marinated pork and stir-fry over high heat until it changes color. Remove immediately. ⚠️ Never overcook the pork; remove it as soon as it changes color.
3，炒酱 | Stir-fry the Sauce
锅里留底油，放入姜末和蒜末爆香。转小火，加入3勺甜面酱和1小勺白糖，慢慢炒出酱香味。⚠️ 甜面酱一定要小火慢炒，大火容易糊，糊了会发苦。我试过火太大，结果酱全糊了，整锅都毁了。
Add a little oil to the pan, sauté the ginger and garlic until fragrant. Turn to low heat, add the sweet bean sauce and sugar, and stir-fry slowly until fragrant. ⚠️ Cook the sweet bean sauce over low heat to prevent burning. I’ve tried high heat, and the sauce burned, ruining the dish.
4，合炒出锅 | Combine and Serve
转大火，倒入炒好的肉丝，快速翻炒均匀，让每根肉丝都裹上酱汁。出锅装盘，配上葱丝和豆腐皮，卷着吃。⚠️ 合炒要快，保持肉丝的嫩滑。
Turn to high heat, add the pork, and stir-fry quickly to coat each shred with the sauce. Serve with scallion shreds and tofu skin for wrapping. ⚠️ Be quick to keep the pork tender.
宝宝们，京酱肉丝的精髓在于“肉丝滑嫩，酱香浓郁”。肉丝加蛋清和淀粉腌制，炒出来才嫩。甜面酱一定要小火慢炒，防止发苦。豆腐皮和葱丝是灵魂搭配，卷着吃，口感层次丰富。
Tips: The key to Shredded Pork in Beijing Sauce is “tender pork, rich savory sauce.” Marinate the pork with egg white and cornstarch for tenderness. Cook the sweet bean sauce over low heat to prevent burning. The tofu skin and scallion are essential for wrapping and add great texture.
这道【京酱肉丝 | Shredded Pork in Beijing Sauce】是北京菜里最经典的酱香硬菜。如果你喜欢这种酱香浓郁的口感，还可以试试我之前写的【回锅肉 | Twice-Cooked Pork】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this savory and sweet flavor, you should also try my Twice-Cooked Pork. For more classic home-style dishes, check out my Home-style category.
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