Cooking Steps

1. 

   Step1:Prepare the ingredients. The best choice for lean meat is tenderloin. Cut the meat into thin strips. The width is about 1 cm. You'd better choose the shallot that is tender. My onion has been in the refrigerator for two days. It's not fresh enough. Ha ha.

2. 

   Step2:Pour in some cooking wine and thin meat shreds and stir well. Pour in a spoon of starch, egg white (the amount of egg white for an egg), a little salt. Marinate with the thin meat shreds. Note - be sure to marinate with starch and egg white. This will make the lean meat tender.

3. 

   Step3:Marinate for about 10 minutes.

4. 

   Step4:When marinating lean meat, cut the green onion and set the plate. Make ginger and scallion water - cut green parts of scallion and ginger slices. Soak in a small half bowl of water.

5. 

   Step5:Heat some oil. Pour in the marinated thin meat shreds. Stir fry quickly until the color turns white. Then shovel out for use.

6. 

   Step6:Put the sweet sauce One point five Spoon, half of bean paste, a little sugar and ginger and onion water into the pot. Heat over medium low heat. Cook until the sauce is thick. When there are dense and uniform bubbles, pour in the thin shredded meat.

7. 

   Step7:Turn the fire. Evenly wrap the thin meat shreds with sweet noodle sauce. Note - it's not easy to fry lean meat for too long. You have to get out of the pot as soon as possible.

8. 

   Step8:Put the shredded meat in the dish with the shredded onion. You can cut the bean skin into small pieces, steam it, roll the shredded meat, scallion, green melon and eat them together. But I'm lazy and don't take photos. Ha ha.

9. 

   Step9:This lazy version of Beijing sauce shredded pork is so simple. You need to move if you want. Just roll up your sleeve and fry one.