1. Cut the pork into thin strips and add starch.
2. Add salt, cooking wine, and egg white.
3. Cut the shallots into half-round shreds and salt them to soften.
4. Heat 30% of the oil, put it in the pot, the chopsticks quickly slip away, and the white tender comes out of the pot.
5. Hanging round onion paste: one egg, starch (additionally), water, flour. This paste can also be used for grilled cabbage, fatty intestines, squid, etc.
6. The green onion paste is prepared as shown in the figure, and the light yellow can be stretched.
7. Put the shallots in the paste, because the pickling will produce water, so the paste should not be too thin.
8. Heat 30% of the shallots into the pot.
9. Deep-fried and crispy out of the pan.
10. Spread the fried shallots on the plate.
11. Sauté the scallions with the base oil, preferably moist.
12. Add chicken powder, cooking wine, soy sauce, salt, water, sugar, white vinegar and monosodium glutamate.
13. Pour shredded pork and add water starch.
14. Add sesame oil and bright oil until fragrant.
15. Cover the shredded pork on the shallots.
Tips:White scallions can be exchanged for scallions, and scallions can be used raw, with a different flavor.
