People in Jinan call cilantro coriander, and use cilantro stems as the main ingredient to fry dishes. Jinan is called cilantro fried, which is also the traditional cooking method in Jinan. After frying coriander, the raw materials are light, tender, salty and not greasy, and have the unique fragrance of coriander.
Dishes characteristics: tender tenderloin, green and tender crispy coriander, salty, fresh and light, suitable for wine and vegetables.
I use ordinary pork hind leg meat, so the length of the finished shredded pork is not very uniform, which affects the appearance!
Fried shredded pork loin with coriander
By AlvaRoberts
Recipe Recommendations
- salty and fresh
- explosion
- three-quarters of an hour
- ordinary
Steps for Fried shredded pork loin with coriander
1
Shred pork loin.
2
Add half of the egg white, grab salt, pepper, chicken essence, and starch well. You can add a little water according to the viscosity.
3
Add salad oil and stir well. (Can prevent adhesion)
4
Heat the wok and pour in the oil. (A lot of oil)
5
The oil temperature is 3- 40% hot, pour in the shredded fillet, slowly stir, and slice open. When the oil temperature rises to 6- 70%, the color of the shredded fillet turns white, and take it out of the pan.
6
Remove the leaves of coriander, and the leaves will easily turn yellow when stir-fried, which affects the appearance. Therefore, only the coriander stems are usually used for stir-frying of Shandong cabbage coriander. Cut.
7
Add a little salt, Shaoxing wine, and pepper, and pickle for a few minutes.
8
Heat the pot, add a little oil, add the onion and ginger shredded and saute until fragrant. (You can add garlic to make it more fragrant)
9
Pour in the shredded fillet and stir fry!
10
Add the marinated coriander, stir fry a few times, turn off the heat, pour in a few drops of sesame oil and vinegar, and serve out.Fried shredded pork loin with coriander Make Tips
1. It is best to use pork tenderloin. The shredded silk should be of the same length and thickness, and cut along the lines to make the finished product beautiful. 2. Hang the shredded pork evenly. 3. The oil temperature should not be too high. If it is too high, the shredded meat will easily be rolled. The oil temperature is 3- 40%. Put in and slowly stir with chopsticks until the color turns white. When the oil temperature rises to 6- 70%, you can remove and control the oil. 4. After adding the coriander, stir-fry for a few times and serve out of the pan. Do not stir-fry too much. 5. Drop a few drops of vinegar after taking out of the pan, which will have an aroma enhancement effect!