1. Wash pork, cut it into 4cm long strips, add egg white, cooking wine, salt and Jiang Mo and stir for 2min. Add 5g of cooking wine to shredded pork in turn, beat in an egg white, grab 5g of soy sauce, add a spoonful of starch 10g, grab a spoonful of water, add a spoonful of vegetable oil, stir well, and then marinate for 20min.

2. Mix the following sauces, put three spoonfuls of sweet noodle sauce, one spoonful of oyster sauce, thirteen spices, pepper, white sugar, soy sauce and cooking wine in the bowl, and add half a bowl of water to stir well.

3. Next, pour as much oil as possible from the pot. After the oil is hot, put the pickled shredded pork into the pot and stir fry quickly. When the surface of the meat is slightly discolored, immediately put it aside and leave a little oil in the pot for later use.

4. Take out a small bowl, add appropriate amount of white pepper, soy sauce, soy sauce, white sugar, aged vinegar and beer, then add water and stir well.

5. Start frying meat sauce. The oil in the pot is hot. Pour the tenderloin into it and stir-fry until it changes color. Then add the sauce and stir fry. Add a little water starch to thicken. When the soup is full of foam, you can cook.

6. Cut a green onion into filaments and put it evenly on the bottom of the dish, shred a cucumber, cut a parsley into small pieces and put it on the edge of the dish, put a piece of dried bean curd in the pot 1 min to remove the beany smell, then cool the water and take it out and cut it into small pieces and put it on the edge of the dish.

Has everyone learned this delicious shredded pork with sauce? Is it simple? Do it like a friend.