Cut the shredded pork into silk, use a little salt, cooking wine, pepper to grab the sticky, add half an egg white and raw flour sizing, then pour the appropriate amount of peanut oil and mix well in the refrigerator for 10 minutes.
Tune a bowl of juice: 2 scoops of sweet noodles, 10 grams of sugar, soy sauce and a few drops of soy sauce, balsamic vinegar and a little bit of water and mix thoroughly
Heat the oil in a wok, slip the marinated pork tenderloin until it is ripe, and take control of the oil. Leave the bottom oil in the pan (a little bit) and pour into the well-prepared bowl of juice. When stirring and foaming, pour the shredded pork and turn off each shredded pork immediately.
Beijing sauce pork is believed to be liked by everyone. I am afraid that some children's shoes are not able to grasp the accuracy of this step. It is better to do it twice. Practice makes perfect.