1. Pour the shredded pork tenderloin into a crystal bowl, then pour an appropriate amount of sesame oil, salt, sake, and a little water. Beat in an egg, add soy sauce and salt, mix well, let the wine and water melt into the meat, then add starch. (Sake can be replaced with rice wine)
2. Pour in an appropriate amount of salad oil and mix well so that the meat will not stick together in the subsequent steps.
3. Pour the meat into the oil pan, quickly pass the oil over, and remove the tenderloin after it turns white. (The oil needs to be preheated, but the oil temperature should not be too high)
4. Filter out the meat (the shredded meat is very soft at this time)
5. Put the salad oil in the pot, pour in the sweet noodle sauce and stir-fry (add a little water so that it is not too salty), then pour in the freshly filtered pork and stir fry with the sweet noodle sauce. (Fry for a while, not too long)
6. Cut cucumbers and onions into filaments and place them on a plate.
7. Take the fried shredded pork out of the pot and you're done! (How to eat the most flavorful? See the tips below for details❶)
Tips:How to enjoy shredded pork with Beijing sauce:
Put the shredded cucumber and onion on the pie crust and put the shredded pork on the crust and roll it up and eat it in one bite. That’s right, it’s actually the way to eat Peking duck.
