2. Slice tenderloin or lean meat into chopstick-thick filaments along the lines of the meat, then add a little cooking wine and 15g soy sauce and mix well, then add 5g dry starch and mix well, and finally add 10g salad oil and mix well (the shredded pork thus processed does not stick to the pan when fried, but is tender but not firewood).
3. Remove the old tendons on both sides of the beans and cut them diagonally.
4. Boil the pot with water, add half a spoonful of salad oil, add shredded beans, boil it again, take out shredded beans, take a shower with cold water, and control the water for later use.
5. Cut dried peppers into 3 shreds, 1 shallots into chopped green onion, and 5 cloves of garlic into thin slices.
6. Heat the wok, add the usual amount of cooking oil, add the shredded pork and stir fry until the shredded pork is completely discolored.
7. After the shredded pork is served, there will be some oil left in the pot. You can pour in some oil left in the usual cooking, and add 1/2 garlic slices to stir-fry for fragrance.
8. Then add chopped green onion and dried chili shreds and stir-fry them with low heat, so as not to burn the seasoning.
9. Add shredded beans to medium heat, stir-fry continuously for about 3 minutes until the shredded beans are completely cooked, and add 15g soy sauce (do not use heavy soy sauce or put soy sauce) and stir-fry evenly.
10. Add excellent shredded pork, season with salt, stir-fry the remaining garlic slices evenly and turn off the heat.