Cooking Steps

1. 

   Step1:Shredded pork with scallion and sweet sauc

2. 

   Step2:Unit of measurement. Spoon size as show

3. 

   Step3:1. The back leg meat must be selected for meat cutting. Cut half a kilo of leg meat into silk. Note: the meat silk should be uniform in thickness. Each is thinner than chopsticks

4. 

   Step4:2. Add 2 teaspoons yellow wine, 1 / 4 teaspoon salt, 1 / 2 teaspoon pepper, 2 teaspoon water starch, and mix the egg white evenly

5. 

   Step5:3. Stir fry the shredded pork until it's 70% hot (put your hands on the surface to feel the baking), stir fry the shredded pork until it's white on the surface and remove it immediatel

6. 

   Step6:Attention - the oil temperature must not be too high. If it is too high, the shredded meat will stick together as soon as it goes down. What to do without a big oil pan at home? Then it's fried. When cooking this dish at home, you don't need to use a large oil pan. You can use a small bowl of oil and stir fry the meat until it's all scattered. Pay attention to the same temperature

7. 

   Step7:4. Leave the oil in the saucepan. Add 3 spoons of sweet sauce, 3 spoons of sugar, 2 spoons of rice wine, 1 spoonful of soy sauce, 1 spoonful of pepper and stir continuously. Turn the pan from time to time to make the sugar and sauce fully blend. When the sauce starts to bubble, you can put the shredded meat

8. 

   Step8:5. Mix the sauce and the shredded meat, pour the shredded meat into the sauce, stir well, add 1 spoon of yellow wine, put in the scallion and continue to stir fr

9. 

   Step9:6. Add 1 teaspoon sesame oil and stir fry evenly. You can get out of the pot

10. 

    Step10:Each one is evenly wrapped with crystal clear sauce. There is no extra juice at the bottom of the bowl. The shredded meat is beautiful red brown, not sauce black. The taste is sweet and fresh. You can't feel too salty without the dough