Coriander Pork Tenderloin

Name: Coriander Pork Tenderloin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 100g parsley; 1 piece Egg white; Some oil; Some Cooking Wine; 5g Vinegar; 25g Broth; Some White pepper; 25g Wet starch; 3g salt

by Misty 02

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

"Bao" is a traditional cooking technique in Shandong cuisine, which is divided into oil, salt, sauce, coriander, spring onion, soup, water, etc. It fully reflects the skill of Lu cuisine in using fire.
He is good at "explosion" and pays attention to fire work. Therefore, the world calls it "food in China, fire in Shandong". Coriander saute is a cooking technique based on the technique of oil explosion, with coriander (also known as coriander) as the only ingredient, and seasoning with pepper.
The main ingredient is pork loin. If you want to make good-looking shredded pork, the best loin is also used for other parts. The tenderloin must be shredded along the muscle texture, otherwise it will break off when it is fried

Coriander Pork Tenderloin

1. Remove the fascia from the pork tenderloin, cut into long slices, wash with clean water and control the water to dry.

2. Wash the coriander, cut into 2.5 cm long sections, shred green onion and ginger

3. Pork Tenderloin with Cooking Wine

4. Add the right amount of salt

5. Egg white

6. Wet starch, grab and mix evenly by hand

7. Add a spoonful of oil on top, then cover with plastic wrap and put it in the refrigerator for 30 minutes.

8. Add clear soup, salt, vinegar, pepper, and cooking wine to the bowl to make a clear juice.

9. Place a frying spoon on a high fire, put oil in it, and add in the pulped tenderloin slices when they are three or four mature. When the tenderloin slices have slipped and floated, remove them to control the oil.

10. Leave the bottom oil in the spoon, when it is 70% hot, pour in the tenderloin slices and stir fry evenly.

11. Quickly stir fry the coriander section for a few times, drizzle with sesame oil and pour into the plate. Serve

12. Finished product

Tips:
It is best to use coriander stalks. When frying, do not let the seedlings fall through the water, you can use the method of putting the green onion, ginger, and coriander together and mixing well.