Cooking Steps

1. 

   Step1:Wash pork fillet and cut into slices.

2. 

   Step2:Put it into a bowl. Add wine, salt, egg white and starch. It's sizing.

3. 

   Step3:After sizing, make sure to put a little crude oil. Mix well. Refrigerate for 5-10 minutes. It's a trick to make meat non stick and tender.

4. 

   Step4:Cut the scallion into shreds and put them on the plate. Slice ginger and pat slightly. Put some onion into a bowl. Add water. Soak into onion and ginger water.

5. 

   Step5:Heat up the wok and add oil. When the oil temperature is 40%, put the shredded meat out of the refrigerator into the wok. When it is mature, take it out. Put it in the pan and drain the oil.

6. 

   Step6:Put the oil on the wok. Add the old Beijing Liubiju sweet sauce and stir fry slightly. Add the onion, ginger water, cooking wine, chicken essence and sugar. Stir the sweet sauce constantly until the sugar is melted.

7. 

   Step7:When the sauce starts to become sticky, put the shredded meat into it and stir constantly to make the sweet sauce evenly stick on the shredded meat.

8. 

   Step8:Put the shredded pork in the dish with shredded onion. Cover the shredded onion basically. Use the heat of the shredded pork to send out the flavor of the onion. Mix well when eating.