Peking shredded pork

Method

1. 1 Cut the pork into 4 mm strips, then marinate it with cornstarch, wine, and a little water for 20 minutes.
2. 2 Soak the dried tofu skin in warm water for 10 minutes until softened, then pat dry and cut into 12 cm squares.
3. 3 Cut the scallions into 6 cm pieces, then split them lengthwise into strips and soak them in ice water to curl them.
4. 4 Sauté the shredded meat over high heat for 90 seconds, then remove from the pan.
5. 5 Sauté the dark soy sauce with sugar and ginger for 90 seconds until it becomes thick and glossy; the sauce must be thoroughly cooked to remove any bitter or rough taste.
6. 6 Add the meat back to the pan and stir-fry for 30 seconds, then wrap it with bean curd skin and chopped scallions before eating.