Cook the pork with ginger and spring onion. I use the leftover pork from the Chinese soup, it tastes so much better and more flavoursome.

Put the pork in a pan, do not add oil, cook until medium low heat. Use your hands or spatula to shred the pork finely.

Keep stirring and after around 20 minutes to half an hour, or until the shredded pork dry totally, add in seasoning, mix well, done！