1. Pork tenderloin (take out the quick-frozen tenderloin and put a little water to defrost it for 5 minutes).
2. Shred half of Beijing onion.
3. Shred the tenderloin. Cut into shreds after a little thawing, easy to shape, and easier to cut into shreds.
4. Add a little salt, ginger, rice wine, starch, mix well and marinate for 5 to 8 minutes.
5. Pour peanut oil into the wok and stir-fry the silky pork after a little warming. (The ginger in the shredded pork can be taken out, according to the taste of each person).
6. Fry the shredded pork until it turns white and ready for use.
7. Leave a little oil in the pot, add shredded ginger to fragrant, add half a tablespoon of sweet noodle sauce, rock sugar, a little water, and a little dark soy to improve the color, and simmer for about 2 minutes on low heat until it becomes thick (appropriate amount of starch can be added to thicken).
8. Add the shredded pork and stir fry to collect the juice.
9. The taste is sweet, salty and salty, so it is suitable for dinner
