Shredded Pork with Beijing Sauce

Overview

I just want to say that I didn’t expect it to be so easy to make this dish

Cut the meat into shreds [the shreds should be finer, mine is thicker], put it in a bowl, wash it with water, add two spoons of cooking wine, three spoons of ginger juice [ginger juice is crushed ginger, add water in a bowl, squeeze out the ginger juice with your hands, filter it through a filter to make ginger juice], grasp it evenly with your hands, add an appropriate amount of salt, and finally add an appropriate amount of water starch [water and starch], grasp it evenly, and apply a layer of oil on it and set aside
Cut the green onion into thin strips, cut the tofu skin into pieces, blanch them in a pot, take them out, and put them on a plate together for later use
Prepare a bowl, add 2 tablespoons of sweet noodle sauce, one tablespoon of yellow sauce, 2 tablespoons of sugar, 2 tablespoons of cooking wine, three tablespoons of ginger juice, one tablespoon of dark soy sauce, and an appropriate amount of salt. The preparations are complete
Heat oil in a pan, add shredded pork, break it up with chopsticks, stir-fry over low heat until shredded pork turns white, set aside
If there is still oil in the pot at this time, there is no need to put it in. Put the prepared sauce in. [The sauce can be put in at this time, no need to mix it first] Stir-fry over low heat until fragrant. Pour in the shredded pork, turn to high heat and stir-fry evenly
Decorate it with flowers made from carrots and cilantro and it will look pretty.