1. Prepare the required raw materials.
2. Cut the tenderloin into shreds, add cooking wine, white pepper powder, soy sauce, and starch, mix well and marinate for ten minutes, then add a little sunflower oil and mix well (this will make the fried shredded pork more tender). Cut the scallion into sections, and then cut each section into long filaments.
3. Put the chopped green onions into the plate and set aside.
4. Put the sweet noodle sauce, sugar, and water in a small bowl and mix thoroughly.
5. Heat up the wok until the appropriate amount of sunflower oil is added, and then add the adjusted sweet noodle sauce.
6. Stir the oil until the sweet noodle sauce is fragrant. (When frying the sauce, the heat should not be too high, so as not to paste the sauce)
7. Turn to high heat, add shredded pork and stir fry.
8. Stir-fry the shredded pork quickly until it is evenly coated with the sauce until the shredded pork is cooked. Add a little chicken essence and stir well. Turn off the heat. (The shredded pork should not be cooked in the pan for too long, so as not to lose its tender taste)
9. Out of the pan, put the fried shredded pork into a dish lined with shredded green onions, sprinkle a little shredded green onions on top, and mix well when eating.
