Beijing Sour - and - Vinegary Scrambled Eggs with Shredded Pork

Beijing Sour - and - Vinegary Scrambled Eggs with Shredded Pork is a classic dish combining traditional Beijing cuisine flavors with home - cooked charm. The dish mainly consists of eggs and shredded pork. First, shred the pork, marinate it with cooking wine, light soy sauce, and starch. Crack eggs into a bowl, add a little salt, and whisk well. Heat oil in a pan, pour in the egg mixture, fry until cooked, and set aside. Add a little more oil to the pan, sauté green onions, ginger, and garlic until fragrant, then add the marinated pork strips and stir - fry until they change color. Add an appropriate amount of vinegar, light soy sauce, sugar, salt, and other seasonings, and stir evenly. Pour in the fried eggs and continue to stir - fry, allowing the eggs and pork to fully absorb the sauce. Finally, thicken the sauce with a cornstarch mixture to coat the ingredients evenly. The dish has an appealing appearance, with tender eggs and smooth pork strips. The vinegar aroma is strong but not overpowering, with a balanced sweet - sour taste, perfect for stimulating the appetite and pairing with rice. It offers a rich texture, combining the softness of eggs and the chewiness of pork. A common favorite on Beijing family tables and popular in many local restaurants, it reflects the harmony of flavors and the simplicity - yet - deliciousness of Beijing home cooking.