Ingredients: pork tenderloin 300g, dried bean curd 100g, egg 1.

Prepare auxiliary ingredients: sweet noodle sauce 100g, more than half of green onion, 5g of chopped green onion, 4g of Jiang Mo, cooking wine 1 spoon, sugar and vegetable oil 10g.

Step 1: Prepare ingredients: remove fascia from tenderloin and rinse.

Step 2: Cut the tenderloin into pieces about 6 mm wide, then cut it into shreds about 6 mm wide ... Soak it in water, grab it with your hands a few times, then change the water and repeat the previous step until the shredded pork turns white and the water becomes clear. Remove the shredded pork, remove excess water by hand, add cooking wine, chopped green onion, Jiang Mo and egg white, and marinate for 5 minutes (pickling and stirring of shredded pork are essential, which is the key to tenderness).

Step 3: Heat the vegetable oil in a non-stick pan, add the marinated shredded pork and stir fry when the oil temperature is 40%.

Step 4: After the shredded pork changes color, shovel it out for use.

Step 5: Brush the wok clean, pour in a little vegetable oil, add sweet noodle sauce and simmer until the color becomes dark, then add sugar and continue to stir fry.

Step 6: Add the fried shredded pork until the sweet noodle sauce is sticky and bubbling.

Step 7: Stir-fry until the shredded pork is covered with sweet noodle sauce, then turn off the heat and put on a plate.