Ingredients: pork tenderloin 100g, soybean rice 100g, 2 water bamboo shoots, half red pepper and appropriate amount of ginger. Seasoning: soy sauce 10g, sugar 3g, chicken essence 2g, proper amount of raw flour and salt. Practice: 1. Wash and shred tenderloin, add soy sauce, sugar, chicken essence and shredded ginger and mix well. 2. Add a little cornflour to the tenderloin and mix well, then add a little salad oil and mix well, and let it stand for 10 minute. 3. Peel and shred the water bamboo, and shred the red pepper for use. 4. Heat the oil in the pot. When it is 50% hot, add the shredded pork to the fire, quickly stir-fry until it becomes discolored, and set aside immediately. 5. Wash the pot, then put oil (a little more, because you eat oil). When it is 30% hot, stir-fry the edamame until it is green. 6. Add water bamboo, season with salt and stir well. 7. Add the red pepper line and mix well. 8. Add shredded pork, stir fry quickly and evenly, and then put it out of the pan. Three key points for making shredded pork smooth and tender: 1, and material selection: pork tenderloin. 2. Pickling: Pickling is carried out according to the method of 1 2. 3, fast: must be fast in the process of frying.