200g pork tenderloin, 2 tablespoons sweet noodle sauce, appropriate amount of scallion and 2 pieces of bean curd skin.

2, the production method:

(1) Wash the pork tenderloin and cut it into filaments. If you are not good at cutting, freeze it in the refrigerator and freeze it for a while.

(2) Put the shredded pork in a bowl, add a little salt, sugar, pepper and cooking wine and mix well.

(3) Add the raw flour and mix well.

(4) Pour some cooking oil after sizing.

(5) After stirring evenly, marinate for 15 minutes to taste.

(6) Cut the scallion into shredded onion, and pat the garlic into garlic for later use.

(7) Cut the bean curd skin into small squares.

(8) Boil water in the pot, blanch the bean curd skin, and take it out for later use.

(9) Put oil in the pot and heat it.

(10) Put the shredded pork in, quickly spread it with chopsticks, then stir-fry until it changes color, and then take it out for later use.

(1 1) In a small bowl, add a little pepper, sugar, soy sauce, soy sauce, aged vinegar and cooking wine, and then add some water and stir well for later use.

(12) Leave some base oil in the pot and add chopped garlic to saute.

(13) Then add the sweet noodle sauce and saute.

(14) Pour in the prepared juice and keep stirring.

(15) By the time the juice is almost collected, it keeps bubbling.

(16) Pour in the fried shredded pork.

(17) Stir well with a wooden spatula, so that each shredded pork is wrapped with the sauce.

(18) After turning off the fire, add a little chicken essence and sesame oil.

(19) Mix well with a wooden spatula.

(20) Then serve.

(2 1) Put in scallion, code tofu skin around, and garnish with shallots.