1. Shred the tenderloin, not too thin. Grab the cooking wine and water starch and marinate for 10 minutes.
2. Cut the shallots into thin strips and place them on a plate.
3. Put a little more oil in the pot, and the meat will become smooth when it is 30 to 40% hot. Remove the oil when it is completely discolored.
4. Saute the minced ginger with the remaining oil in the pot.
5. Pour in the sauce, stir-fry on low heat until the sauce is thick and fragrant.
6. Add the shredded pork and stir fry until each shredded pork is covered with sauce. Put it out and put it on top of the green onions.
Tips:1. The shredded pork should not be cut too thin, otherwise it will be easy to fry.
2. Add a little tomato sauce to the sauce to make the taste more layered.
3. When frying the sauce, keep the fire low. The sauce has a lot of starch, and it is easy to fry when the fire is too high.
