Shredded Pork in Garlic Sauce

Prepare ingredients: Cut the tenderloin into matchstick-thick pieces, and shred the vegetables for later use. Mince the green onions, ginger, and garlic, and soak a small amount of starch in water for later use.

Marinate the shredded meat: Add pepper, yellow wine, soy sauce, salt, and egg white, and mix evenly until it’s sticky to the touch. Add an appropriate amount of water-starch mixture and a small amount of sealing oil.

Sauce for the bowl: rice vinegar, white sugar, soy sauce, potato starch, half a bowl of water, mixed evenly.

Initial cooking: Heat the pan with cold oil, and when the oil reaches about 50% heat (150°C), stir-fry the meat until it changes color. Blanch the vegetables, and after the water boils, remove them after 30 seconds and drain.

Cooking the dish: Heat a cold pan with cold oil (about 5 spoons, not too much as it’s inconvenient to stir-fry the broad bean paste), sauté green onions, ginger, and garlic over medium heat until fragrant, then add the broad bean paste and pickled chili over high heat and fry until the red oil comes out. Add shredded meat and vegetables, stir-fry evenly, then add 1/3 bowl of thickening sauce (do not pour it along the edge of the pan, stir well each time you add). After mixing evenly, add half of the remaining thickening sauce, stir-fry until the meat changes to a deeper color and the vegetables take on color, then add the rest of the thickening sauce. Stir-fry over high heat until the sauce is thick, then serve.