The reason is that you add too much starch and too little water. When the starch is very dry, you will keep drinking water to stick the shredded pork into a ball. Just add some egg white or water to adjust it. Too much starch is easy to paste the pot, and too little meat will age. Another method is to add starch, only salt and cooking wine (about ten minutes), and then add oil to the pot.

When cooking oil, quickly add starch and egg white or water to the meat, and stir evenly with your hands or chopsticks. Be careful not to be too dry or too clear, as long as you can stick the starch to the meat (so there is no time to eat too much water). Just fry the shredded pork as soon as possible. Good appetite every day!