Seasoning: 80g of sweet noodle sauce, 7g of cooking wine, 2g of monosodium glutamate, 20g of sugar, 2g of salt 1 g, 2g of starch, 0g of egg 1 a, 50g of oil150g and 5g of ginger.

Ingredients: 250g lean pork.

Ingredients: scallion

Practice:

(1) Cut pork into shreds with a length of about 5cm, a thickness of 0.3cm and a width of 0.3cm, put them in a bowl, add 2g of cooking wine, 10g of salt 1 egg 1 piece and 2g of starch, and grab them evenly, which is the sizing.

(2) Slice the scallion obliquely, put it neatly on a plate, pat the ginger slices slightly, take out 2g of shredded scallion and put it in a bowl, add 20g of clean water, and make it into scallion and Jiang Shui.

(3) Heat the wok, add oil150g, heat it, put the shredded pork into the wok, take it out when it is 80% ripe, and put it in a dish to filter the oil.

(4) Put oil on the wok, add the sweet noodle sauce and stir-fry slightly, add the onion, 5g of Jiang Shui, 5g of cooking wine, monosodium glutamate and white sugar, stir-fry the sweet noodle sauce constantly, and when all the white sugar is dissolved and the sauce starts to become sticky, add the shredded pork and stir-fry it constantly to make the sweet noodle sauce stick to the shredded pork evenly.

(5) Put the shredded pork in a dish filled with shredded onion, basically cover the shredded onion, and stir evenly when eating.