Beijing Sauce Shredded Pork

1. Shredde the tenderloin and set aside.

Wash scallions and ginger, and prepare a cooked vegetable dish.

3. First, cut the scallions into long sections, then cut them vertically and take out the green heart in the middle.

4. Cut the white part into thin threads, and dice the green part.

5. Cut ginger and diced scallions into small bowls, add water to make ginger and scallion water.

6. Put the shredded scallions directly into the plate.

7. Add a spoonful of cornstarch and an egg white to the shredded meat, and mix well with a little scallion and ginger water.

8. Heat the oil and add shredded meat.

9. Stir fry the shredded meat until it turns color, then remove it and place it on a plate for later use.

10. Start another oil pot with a little oil, heat it up, and add three spoons of sweet sauce.

11. Stir fry evenly over low heat.

12. Add half a bowl of scallion and ginger water and continue to stir fry evenly. Be sure to add only water, but do not add scallion and ginger to the pot.

13. Add a little white sugar to the shredded meat and continue to stir fry over high heat until the sauce is collected.

After the juice collection is completed, it can be loaded onto a plate.

15. While taking photos, I smell the aroma rushing towards me.