1. Cut pork into pieces 5cm long and 3cm wide, add cold water to the pot, add 4g of onion, ginger and salt, and cook the pieces together with medium fire. After the water is boiled, skim off the floating foam on the surface, pour in the cooking wine, turn to low heat, cover and simmer for half an hour. Until the meat pieces 8 are ripe, chopsticks can be easily pulled out by gently inserting them into the meat.

2. Take out the cooked meat, naturally cool it, put it in a fresh-keeping bag and crush it with a rolling pin.

3. Put the crushed minced meat into a big bowl, loosen the meat with a fork, and fluffy shredded pork will appear.

4. Put a little oil in the wok, spread the oil with paper towels, let there be a thin layer of oil around the wok, pour off the excess oil at the bottom of the wok, then turn on a small fire and add shredded pork to stir fry slowly.

5. After the shredded pork is fragrant, add salt, sugar, soy sauce and spiced powder and mix well, then turn the fire to a minimum. At this time, continue to stir until the shredded pork becomes crisp and fried until golden brown.