The taste of Guangyuan in my memory - Stir-fried shredded pork with coriander
Overview
Guangyuan, only students from Beijing Broadcasting Institute’s own school can call it that, and students from other schools call it Beiguang. The temperature in Chongqing has dropped, with cold wind and cold rain. In the afternoon, I reviewed three more programs and several reporters' films, and my head felt dizzy. I finished work at around 6 o'clock and went home to cook in the wind and rain. The impression of coriander still remains in the autumn of 1995. When I first started studying at Beijing Broadcasting Institute, I ate shredded beef with coriander in a Korean restaurant. I was surprised that coriander, which is originally used as a condiment, can also be used as one of the main ingredients of stir-fry dishes. The taste of that time is still fresh in my memory. Today, Beijing Broadcasting Institute has long been renamed Communication University of China. Today's stir-fried shredded pork with coriander tastes very similar to the shredded beef I had back then. I haven’t mixed the fried shredded pork with oil before. This time I mixed the fried shredded pork with coriander and mixed it with oil. I found that it is a little tenderer than just using starch.
Tags
Ingredients
Steps
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Shred lean meat, cooking wine, cooking oil, starch, very fresh soy sauce, white pepper, salt and mix well to taste.
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Wash the coriander, remove the roots and cut into sections, and cut the bell pepper into rings.
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Heat the pan with cold oil. When the oil is hot, add the shredded pork and stir-fry over high heat.
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After the shredded meat changes color, add the coriander segments and stir-fry a few times quickly.
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Add the bell pepper and stir-fry evenly.
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Add salt, sprinkle a little water and stir-fry for a few times.
