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300 g pork tenderloin or small tenderloin (, shredded)

¼ tsp. sugar

¼ tsp. ground white pepper

1 tbsp. light soy sauce

1 tsp. dark soy sauce (, optional for coloring )

¼ tsp. salt

2 tbsp. scallion and ginger water

1 tbsp. cornstarch (, mixed with 1 tablespoon of water )

1 tbsp. cooking oil

½ tbsp. doubanjiang

1 tbsp. chopped pickled peppers

5 cloves garlic (, chopped)

1 inch ginger (, chopped)

3 tbsp. vegetable cooking oil

1 large Chinese scallion (, green part removed and cut into 1cm sections)

2 tsp. light soy sauce

1 tbsp. black vinegar

5 tbsps. water

1 tbsp. starch

2 tbsps. sugar

¼ tsp. salt

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1. Add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.

2. Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.

3. Mix all the ingredients for the yu xiang sauce together in a small bowl. You need to stir it once again before using.

4. Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)

5. Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.

6. Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.

7. Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!