Practice: 1. Cut pork into diamond-shaped blocks, mix the meat with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch, mix well, and stick dry starch. 2. The wok is 60% hot, fry the meat to 50%, and pour it into the colander to drain the oil. 3. Leave a little oil, add the onion and garlic, add the onion when the pepper is fragrant, cook the tomato sauce until it is slightly boiling, thicken it with wet starch, then add the meat and bamboo shoots, stir fry, spread sesame oil and peanut oil, and stir well.
Shredded pork in Beijing sauce, ingredients: pork tenderloin 300g, two green onions, eggs 1, cooking wine 2 tablespoons 30ml, dried starch 1 teaspoon 5g, tomato sauce 2 tablespoons 30g, oyster sauce 1 tablespoon 15g, sweet noodle sauce 2 tablespoons 30ml, sesame oil/sesame oil.
Practice: 1. Cut the tenderloin into 3 mm thick slices, and then cut into 3 mm wide filaments. Put it in a bowl, add cooking wine, add half an egg white, stir well, then add dry starch and marinate for 10 minute. 2. Remove the green part of the green onion, only take the onion segments, wash them and cut them into 4 cm long segments, then cut them in half, cut them into filaments and put them on the plate. 3. Pour the oil into the pot and heat it to 80%. After there is slight smoke, pour in shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use. 4. Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pot, stir fry quickly with high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil out of the pot.