Material preparation: tenderloin 280g, sweet noodle sauce 25g, onion 1 root, 4 tablespoons of starch, 3 slices of ginger, oil 150g, rice wine 10g, sugar 10g, protein 1, salt 2g, and tofu skin.

1, 280 grams of pork tenderloin, cut 2.5mm pieces along the muscle line, which is about the thickness of the chopstick head.

2. Replace the meat slices with silk with the same width and thickness.

3. Wash the shredded pork with clear water until the water is clear.

4. Prepare an onion, make an angle of 45 degrees with the texture direction of the onion, and cut into shredded onion. The cutting method of green onions is to cut the green onions in half, remove the onion core, and put the green onions flat on the chopping board to change the knife and shred them. Cut the tofu skin into pieces about 8 cm square.

5. Add half an egg white to the shredded pork, stir for another minute, then sprinkle with 4 spoonfuls of corn starch to make the shredded pork bigger.

6, quiet to 15 minutes into the pot, the oil temperature is 50% hot, not too high.

7. Use chopsticks to break up the shredded pork, so that the shredded pork is heated evenly, and slide until the shredded pork is completely discolored, and then take it out immediately. At this time, the shredded pork is very mature and tender.

8. Leave a little base oil in the pot, add 3 tablespoons of sugar and stir-fry until the sesame oil color. Turn off the fire and squeeze in 25 grams of batter and 5 grams of yellow wine. The batter and the soup are integrated, and the water evaporates, making the soup sticky and bubbling in the pot. Turn on the fire, add the tender shredded pork, and wrap the shredded pork with thick sauce.

9. Sprinkle a little sesame oil before cooking, pile the shredded onion in the center of the plate in advance, put the tofu skin around, pour the shredded pork dipped in sauce on the shredded onion, and use the residual temperature to stimulate the chives.