Shredded Pork with Beijing Sauce

Overview

Cut the tenderloin into shreds, add cooking wine, salt, wet starch and cooking oil, mix well and let it sit for a while.
Heat the oil in a pan, slide the marinated tenderloin shreds into the pan, fry until cooked, and serve on a plate.
Leave the remaining oil in the pot, pour in the sweet noodle sauce, add sugar and stir-fry. Add in the shredded pork, stir evenly, and serve on a plate
Cut the tofu skin into cubes and blanch in hot water. Cut green onions into shreds and place on a plate.
The shredded pork with Beijing sauce I made today is particularly delicious. I used a small packet of Beijing Liubiju sweet sauce, a white scallion from Zhangqiu, and 4 sheets of Tai'an tofu skin. They are all authentic ingredients, and my son was very satisfied with the food. He ate 5 small pancakes rolled with meat by himself.