Simple version of Beijing sauce shredded pork:

80g sweet noodle sauce, 5g cooking wine, 2g MSG, 20g sugar, 1g salt, 2g starch, 1 egg, oil 150 grams, 5 grams of ginger.

1. Cut the pork into shreds, put it into a bowl, add cooking wine, salt, eggs, and starch to mix well, which is the sizing;

2. Cut the green onions diagonally into shreds Place on a plate. Slice the ginger and lightly pat it, put the shredded green onion into a bowl, add water, and soak the green onion and ginger into water;

3. Heat the wok, add oil, and stir-fry the shredded pork until it is cooked , take it out when it is mature, put it on a plate and drain the oil;

4. Heat the wok, add oil, add sweet noodle sauce and stir-fry briefly, add onion, ginger water, cooking wine, MSG, sugar, no Stop frying the sweet noodle sauce. When all the sugar melts and the sauce begins to become sticky, add the shredded pork and stir-fry continuously to make the sweet noodle sauce evenly coat the shredded pork;

5. Meat Put the shredded green onions on a plate, basically cover the shredded green onions, and mix well when eating.