Ingredients
6 eggs (about 250 g), 200 g pork tenderloin.
Seasonings
15 g scallion segments (cut into 1-inch pieces), 1 teaspoon each salt, Shaoxing wine, and sesame oil, 2 teaspoons soy sauce, 100 g (about 7 tablespoons) lard.
Preparation
1. Crack the eggs into a bowl and beat until frothy, then add a pinch of salt and stir until well combined.
2. Rinse the pork tenderloin, cut it into thin shreds, place in a bowl, and mix with a little cooking wine, soy sauce, and salt to marinate and absorb the flavors.
Steps
1. Add a small amount of lard to the wok and heat until hot, then pour in the beaten eggs and stir-fry until cooked through, then transfer to a bowl.
2. Heat oil in a wok until hot, first add scallion segments and stir-fry until fragrant, then splash in cooking wine, add shredded pork and stir-fry until cooked through.
3. Then add the scrambled eggs back in, stir in soy sauce and salt until well combined, drizzle with sesame oil, and serve immediately.