1. Cut the pork into pieces 5 cm long and 3 cm wide. Add cold water to the pot, add 4g of onion, 4g of ginger and 4g of salt, and cook the pieces together with medium heat. After the water is boiled, skim off the floating foam on the surface, pour in the cooking wine, turn to low heat, cover and simmer for half an hour. Until the meat block 8 is ripe, the chopsticks can be easily pulled out by gently inserting them into the meat;

2. Take out the cooked meat slices, naturally cool them, put them in a fresh-keeping bag and crush them with a rolling pin;

3. Put the crushed minced meat into a big bowl, fork the meat with a fork, and fluffy shredded pork will appear;

4. Put a little oil in the wok, spread the oil with a paper towel, let there be a thin layer of oil around the wok, dump the excess oil at the bottom of the wok, then turn on a small fire, add shredded pork and stir fry slowly;

5. After the shredded pork is fragrant, add salt, sugar, soy sauce and spiced powder and mix well. Then turn the fire to a minimum. At this time, continue to stir until the shredded pork becomes crisp and fried until golden brown.