Shredded Pork with Beijing Sauce

Overview

How to cook Shredded Pork with Beijing Sauce at home

I prepared three kinds of sauces and mixed them together. Each has its own taste, which makes the taste of the shredded pork in Beijing sauce fuller. The three sauces are mixed one by one.
For presentation, I used coriander and cucumber because I have a baby to eat, and I cut the green onions separately.
Heat oil in a pan until it's done, add pepper powder, onions and garlic and stir-fry until fragrant.
Cut the tenderloin into shreds, add egg white, starch, a little salt, cooking wine and marinate for ten minutes.
Add the meat and stir-fry. When the meat is halfway cooked, add the prepared sauce and continue to stir-fry. After stir-frying, add dark soy sauce to color and season. Stir-fry for two minutes before serving.
The color, aroma and taste are all good, and when paired with pancakes, the taste is second to none ؏؏ᖗ๑╹ڡ╹๑)ᖘ؏؏