1. Prepare the pork, shred it, put it in a container, add an appropriate amount of cooking wine, cornstarch, a little water, stir well, and marinate for 10 minutes to make the meat more tender.
2. Wash the garlic leaves and cut into sections.
3. Dry the beans and cut them into strips.
4. Pour an appropriate amount of oil into the pan, heat it up, add the ginger shreds and stir, pour in the marinated pork shreds, and stir fry.
5. When the shredded pork is cooked and slightly yellowed, you can remove it.
6. Leave the bottom oil in the pot, add the dried tofu, and stir fry.
7. Pour in the garlic leaves and stir-fry until the garlic leaves become soft. Do not take too long to affect the taste and nutrition.
8. Then pour in the super fine shredded pork and stir fry evenly.
9. Finally, add a proper amount of salt to taste, and it can be out of the pan.
The capsaicin contained in garlic will be lost after cooking for a long time, which will affect its bactericidal and antibacterial effect, and the taste is not good. So, sauté until the garlic becomes soft.
If you don't like shredded pork wrapped in cornstarch, you can skip this step and just fry it directly. But the taste will be a bit chai.