Shredded Pork with Beijing Sauce

Overview

This shredded pork with Beijing sauce is more home-cooked in preparation, it is simple, but it has a mellow taste and full flavor.

Prepare the required ingredients.
Cut the tenderloin into shreds, add cooking wine, white pepper, soy sauce and starch, mix well and marinate for ten minutes, then add a little sunflower oil and mix well (this will make the fried shredded meat more tender). Cut the green onion into sections, and cut each section lengthwise into thin strips.
Place the sliced scallions into a plate and set aside.
Put sweet noodle sauce, sugar and water in a small bowl and mix thoroughly.
Heat a wok until you add an appropriate amount of sunflower oil, then add the prepared sweet noodle sauce.
Fry in oil until sweet noodle sauce becomes fragrant. (When frying the sauce, the fire should not be too high to avoid the sauce becoming mushy)
Turn to high heat, add shredded pork and stir-fry.
Quickly stir-fry the shredded pork until the shredded pork is evenly coated with the sauce. Add a little chicken essence and stir-fry evenly. Turn off the heat. (The shredded pork should not be cooked in the pot for too long to avoid losing its tender texture)
Take out of the pan, put the fried shredded pork into a plate lined with shredded green onions, sprinkle a little shredded green onions on top, and mix well when eating.