Stir-fried belly shreds with coriander

Overview

There is a cuisine in my hometown of Weifang: Jingzhi stir-fried. It is called a cuisine because in Weifang, any dish that is stir-fried with shredded pork and thin strips of vegetables can be called Jingzhi stir-fry. Among them, stir-fried pork with coriander, stir-fried pork with leeks, stir-fried pork with garlic sprouts, and stir-fried pork with tribute vegetables are the more representative and famous Jingzhi stir-fries. The most classic Jingzhi stir-fry is the coriander stir-fried pork. The coriander stir-fried pork, Jingzhi Zhen’s golden noodles and three-page cake are also known as the top three delicacies in Jingzhi. Stir-fried pork with coriander can also be called fried shredded pork with coriander, which is named after coriander (coriander) as the main ingredient. The cooking method is basically the same as oil frying, but the difference is that the main ingredients are mostly in the shape of strips. No sauce or sugar is added during cooking. The finished dish highlights its original color, tastes fresh and elegant, and maintains the unique fragrance of coriander. Using coriander as the main ingredient to cook dishes may be unique to Weifang people. Most people really can't enjoy the unique aroma of coriander. The coriander used here should be selected from a large plant. The coriander is as tall as celery. Select the leaves of the coriander and cut the coriander stems into about an inch long. When cooking, do not add soy sauce and other chromatic seasonings to maintain the true color of the vegetables as much as possible. The dishes produced in this way are fresh and elegant, and the taste is very unique.

Tags

• cold dishes
• common dishes
• beijing cuisine
• cooked pork belly
• cooking wine
• coriander
• ginger
• white vinegar
• garlic
• salt
• sesame oil
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Wash the coriander, take long stems and cut into small pieces; slice the ginger and garlic cloves.

   

2. 2 Remove fat from pork belly and cut into thin strips.

   

3. 3 Pour oil into the wok, when the oil is hot, add ginger slices and garlic slices and sauté until fragrant.

   

4. 4 Pour in the shredded tripe and stir-fry over high heat.

   

5. 5 Cook in cooking wine.

   

6. 6 Add 1/2 tablespoon white vinegar.

   

7. 7 Sprinkle in appropriate amount of white pepper.

   

8. 8 Turn off the heat, pour in the coriander segments, use the residual heat of the pot to stir-fry until fragrant, sprinkle in refined salt and stir-fry evenly.

   

9. 9 Drizzle in sesame oil.