Ingredients: 250g of lean pork, 250g of scallion, 80g of sweet noodle sauce, appropriate amounts of cooking wine, monosodium glutamate, salt, ginger slices and starch, 20g of sugar, egg 1 each, and clear oil150g.

Practice: 1. Wash and shred the meat, and add cooking wine, salt, egg liquid and starch for sizing.

2. Slice a little onion, cut the rest into filaments, and code them in the plate. Slightly pat the ginger slices loosely, put them in a bowl together with 2g onion slices, and add a little water to make onion Jiang Shui.

3. Fire the pan, put oil on it and heat it, pour in shredded pork and spread it until it is 80% ripe, then remove it and control the oil. Leave the oil in the bottom of the pot, add the sweet noodle sauce, stir fry, add the onion Jiang Shui, cooking wine, monosodium glutamate and white sugar, add shredded pork when the white sugar is fried and the sauce becomes sticky, stir fry until the sauce is evenly wrapped on the shredded pork, then take out the spoon and put it in a plate with shredded onion.

The characteristics are salty and slightly sweet, and the dishes are purplish red.