1. Choose high-quality pork, preferably lean meat, and cut into filaments for later use.

2. Prepare curing materials: soy sauce, cooking wine, white pepper, oyster sauce, sugar, ginger and garlic.

3. Put the shredded pork into a container, add a proper amount of soy sauce, cooking wine and white pepper, stir well, and marinate for 15-20 minutes.

4. In the process of curing, you can prepare the seasonings of shredded pork in Beijing sauce: Beijing sauce, sweet noodle sauce, minced garlic, chopped green onion and pepper powder.

5. Rinse the pickled pork shreds with clear water and drain the water for later use.

6. Cool the oil in a hot pot, and put the pickled pork shreds into the pot and stir-fry until they change color.

7. Add minced garlic, chopped green onion and pepper powder and continue to stir fry to fully release the fragrance.

8. Add appropriate amount of Beijing sauce and sweet noodle sauce, stir-fry evenly, so that pork shreds are evenly coated with sauce.

9. Finally, add the right amount of sugar, adjust the taste and stir fry evenly.

10. Stir-fried shredded pork with Beijing sauce and sprinkle with chopped green onion for decoration.

Through the above steps, the pickled shredded pork in Beijing sauce will be more tender and not firewood. Remember to master the heat well, and don't stir fry for too long, so as not to overcook and harden the shredded pork.