Cooking Steps

1. 

   Step1:Sliced pork tenderloin. No need to be very thin. I like to cut it into 34 mm or so. Put in a bowl. Put in a little cooking wine. Ginger powder (because I don't like ginger, so I use ginger powder instead). A little salt. A little soy sauce. Put in an egg white (make sure the egg white doesn't have yolk). Starch. Stir well and marinate.

2. 

   Step2:Shred the shallots. Put them in the bottom of the dish. Because of my limited knife skill, this is the scallion silk I cut out.

3. 

   Step3:Start the pot and burn the oil. The oil is right. There's no need to have too much. Put the shredded meat under the hot oil.

4. 

   Step4:Stir fry the shredded pork and set aside.

5. 

   Step5:Start again. Put a little water in the pot. Add sweet sauce, sugar, soy sauce, soy sauce and oil consumption (at this time, I will not put salt). Stir fry the soup and mix well. Put in the shredded pork. (I used oil to fry meat before. There is oil in the shredded meat. So I mixed the juice with water.). Stir fry the shredded meat until it's completely combined with the soup. Spread it on the green onion. Simple and convenient family version of Beijing sauce shredded pork. With dried tofu roll to eat. Spring cake roll to eat are perfect.