The practice of shredded pork with coriander, the home style practice of stir fried shredded pork wi

The preparation of shredded coriander meat is very simple, cut the pork loin into shreds and cut along the grain. Then put a spoonful of starch and mix well, I personally like to drop a few drops of cooking oil to mix together. When the oil is hot, pour in the garlic cloves, stir-fry until the garlic fragrance is fragrant, then pour in the shredded meat and stir-fry until it changes color slightly.

Add the cooking wine, sauce, bean paste and soybean paste to continue stir-frying with the meat. Then put the coriander segments and stir-fry together, after the coriander is soft, sprinkle in a little salt and stir-fry out of the pan.

A handful of large coriander, a piece of tenderloin, a few slices of green onion and ginger, a pinch of dried red pepper, 3 tablespoons of oil, 3 tablespoons of light soy sauce, a pinch of Sichuan pepper powder, a pinch of starch, 1 2 teaspoons of salt.

Method. 1.Wash the parsley and go to remove the leaves. Cut the stems into sections. The leaves are set aside for other uses.

2.Shred the meat, add light soy sauce, peppercorn powder, starch and mix well, marinate for 20 minutes. Slice the green onion and ginger, and shred the chili.

3.Heat oil in a pot, add green onion and ginger and stir-fry until fragrant, add shredded meat and fry until it changes color, add coriander and stir-fry for about two or three minutes, sprinkle salt out of the pot.

Wash the coriander with water, remove the roots and cut into sections, cut the pork into shreds, heat the oil and fry the chives, ginger and garlic, put the soy sauce, cooking wine and salt to taste, and fry for two minutes on high heat.

Marinate the shredded meat first, marinate it with salt and cooking wine, pour in oil and fry the shredded meat, fry it until it is cooked, remove it from the pot, and then add coriander.

Put shredded meat and other ingredients into the pot and stir-fry, then add coriander and stir-fry.

Such a dish is very easy to make, the shredded meat is starched with egg white cornstarch, stir-fried, and the coriander is added to the nine ripeness, and it can be out of the pot.

1 tenderloin. 2Dice the meat, ginger, green onion, soy sauce, cooking wine, egg white, stir well and marinate for about ten minutes.

3. Coriander, pick and wash it and cut it into large sections.

4. Cut the coriander, and when cutting, separate the coriander leaves from the stems. Prepare a small pepper.

5. Heat the oil, first add the broken small sharp peppers, add the meat and stir-fry.

6. Wait for the meat to be basically fried, add the coriander stalks, and stir-fry.

8. After adding the coriander leaves to the pot, follow closely.

The home-cooked recipe for stir-frying shredded pork with coriander is as follows:

1. Ingredients: 100 grams of lean meat, 50 grams of coriander. Excipients: 10 grams of salt, 10 grams of cooking wine, 15 ml of sesame oil, 20 grams of sweet potato powder, 10 ml of soy sauce, 50 ml of vegetable oil.

2. Prepare a piece of lean meat, wash it and set aside. Shred the lean meat, add cooking wine, sesame oil, soy sauce and salt, mix well and let stand for 5 minutes, then add a little sweet potato powder to grasp well. Brush the wok (remember not to have grease stains) and heat it on a stove or induction cooker until there is no moisture in the pan (control the heat, don't stick the pan).

3. Then pour an appropriate amount of soybean oil into the pot, wait until the oil is cooked, quickly pour the prepared green onions and ginger into the pot, after 20-30 seconds, pour the shredded meat into the pot and fry until fragrant, add an appropriate amount of soy sauce and boiling water. After 30-40 seconds, put the prepared coriander segments into the pot, add an appropriate amount of salt at the same time, stir-fry constantly, stop the fire after about 50-60 seconds, add an appropriate amount of monosodium glutamate, stir-fry evenly and then put on a plate.

Stir-fried shredded pork with coriander

Coriander stir-fried shredded pork (芫yán鍽sui fried meat) is a delicacy that is mainly popular in Jingzhi Town, Anqiu City, Weifang City, Shandong Province and its surrounding areas, and belongs to the Shandong cuisine. The main ingredients are pork elbow meat, large-leaf coriander, green onions, and ginger (old ginger).

Precautions

1. Before preparing to fry coriander, be sure to choose clean coriander and make sure that there are no yellowed coriander leaves and stems, so as not to affect the taste of coriander.

2. After choosing clean coriander, be sure to completely cut off the roots of the coriander, and then rinse the coriander with warm water many times to avoid soil left near the roots of the coriander.

The history of fish-flavored shredded pork is not long. Published in 1909, the Chengdu Survey included 1,328 Sichuan-style dishes, without fish-flavored shredded pork.

The name of the dish was finally decided by Chiang Kai-shek's chef during the Anti-Japanese War, and has been passed down to this day [3].

Dish preparation. How to make it:

10 sheets. Prepared ingredients.

Method 1 Ingredients: pork loin.

Excipients: green bamboo shoots, black fungus.

Seasoning: Salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1:1) light soy sauce, dark soy sauce, fresh soup (water), water starch (mixed into a bowl of juice).

Soak red pepper (minced mushroom), ginger rice, garlic rice, fish eye green onion.

Flavor type: fish aroma, characteristics: salty, fresh and sweet and sour, green onion, ginger and garlic are prominent.

Process flow: 1. Cut the pork loin about 8cm long, thick two thick wires, add salt and cooking wine to stir until strong, then put water and starch to stir well, seal the oil and set aside.

2. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt.

3. Heat the oil, warm the medium oil and smooth the shredded meat, turn white, remove and drain the oil for later use.

4. Wash the salted green bamboo shoots and drain the water.

5. Leave the bottom oil in the pot, soak the pepper minced, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil. Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate.

The method of making is to first cut the meat into shreds, then heat the oil, put the meat into the pot and stir-fry, wait until the color of the meat changes, then put the coriander into the pot, then pour in a small amount of soy sauce, green onions, ginger, garlic, and then put in some salt, and wait until the meat is ripe to get out of the pot.

First of all, prepare the coriander, pork loin, and some ingredients, clean the coriander first, separate the white leaves and stems, cut the pork loin into strips, stir-fry the green onions, ginger and garlic in the pot until fragrant, put in the meat and fry until it changes color, put the coriander in and stir-fry together, and you can get out of the pot after 2 or 3 minutes.

Cut the meat into shreds in advance, then prepare the coriander and various seasonings, put the shredded meat into the pot and fry until fragrant, finally put in the condiments, stir well, put it in the coriander boiling pot, and finally stir-fry evenly out of the pot.