Stir-fried shredded pork with coriander

Overview

Yesterday I made fish, so I bought a lot of coriander as a side dish. The coriander on the market at this time is very long, and looks like a mini version of parsley. I took the leaves and used them for the fish, leaving a handful of bare stems. A dish came to my mind, which seemed to be some way of popping coriander. Of course, this method is a very typical northern characteristic. Cats are from the south, but you can also learn how to make it. The characteristics of fried coriander dishes are: elegant color, crisp and tender texture, refreshing without gravy, and salty and fresh taste.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• coriander
• cornstarch
• ginger and garlic
• lean meat
• light soy sauce
• oil
• sugar
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the lean meat into shreds, add salt, sugar, light soy sauce and cornstarch and marinate for 10 minutes.

   

2. 2 Cut the coriander stems into sections, shred the red pepper, and slice the ginger and garlic.

   

3. 3 Heat the pot and sauté the ginger and garlic until fragrant.

   

4. 4 Put the shredded pork into the pot (at this time, be careful because the shredded pork is starched, so don’t turn the shredded meat in a hurry. Let it fry for a while and then turn it over.)

   

5. 5 Sprinkle cooking wine along the edge of the pot to increase the aroma and remove the fishy smell.

   

6. 6 Add red pepper shreds and coriander segments.

   

7. 7 Add a little salt (be careful not to use too much salt, just to add flavor to the coriander stalks.)

   

8. 8 Stir well over high heat and serve immediately.