Ingredients: pork tenderloin 280g, sweet noodle sauce 25g, onion 1 root, 4 tablespoons of starch, 3 slices of ginger, oil 1 50g, rice wine10g, sugar10g, protein1g, salt 2.

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

Step 2: Cut the meat slices into equal-width and equal-thickness filaments.

Step 3: Wash the shredded pork with clear water until the water is clear and not turbid.

Step 4, prepare a green onion, cut it at an angle of 45 degrees with the grain direction of the green onion, and cut it into shredded green 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.

Step 5: Don't waste onion cores, mash a ginger onion core, soak and knead together to get onion Jiang Shui, add about 10- 15g onion Jiang Shui, 5g yellow wine and 2g salt to the shredded pork, and stir 1min until water is absorbed.

Step 6: Add half an egg white to the shredded pork, stir for another minute, then sprinkle with 4 spoonfuls of corn starch to size the shredded pork.

Step 7, let the shredded pork stand for 15 minutes, and lubricate it. Don't be too high when the oil temperature is 50% hot.

Step 8, spread the shredded pork with chopsticks, heat it evenly, and take it out immediately after it is completely discolored. At this time, the shredded pork is very mature and tender.

Step 9: Leave a little base oil in the pot, add 3 tablespoons of sugar and stir-fry until 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.

Step 10: After the sauce in the pot overflows, turn on the fire, add the tender shredded pork, and wrap the shredded pork with sticky sauce.

Step 1 1: Sprinkle a little sesame oil before taking out the pot, pile shredded onion in the center of the plate in advance, put tofu skin around it, sprinkle the pickled shredded pork on the shredded onion, and use the residual temperature to stimulate the fragrance of onion.