【lu Cai】——stir-fried Pork Loin with Coriander

Name: 【lu Cai】——stir-fried Pork Loin with Coriander
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork loin; Some starch; Some Egg white; Some Cilantro Stem; Some Shao wine; Some White vinegar; Some Salad oil; Some pepper; Some salt

by Junliang mom

4.8 (1)

Favorite

2

Difficulty

Normal

Time

15m

Serving

2

The people of Jinan call coriander cilantro, and use coriander stalks as the main ingredient to cook their dishes. Jinan calls it cilantro, which is also a traditional cooking method in Jinan. After the raw materials are fried, they are light and tender, fresh and salty but not greasy, and have the unique fragrance of coriander.
Dishes features: tender tenderloin, green and tender coriander, crisp and salty, suitable for wine and dishes.
I use ordinary pork hind leg meat, so the finished pork shreds are not very uniform in length, which affects the appearance! "

Ingredients

【lu Cai】——stir-fried Pork Loin with Coriander

1. Shred pork loin.

2. Add half of the egg white, salt, pepper, chicken essence, and starch to mix well. You can add a little water according to the viscosity.

3. Add salad oil and mix well. (Can prevent adhesion)

4. Heat the wok and pour wide oil. (A lot of oil)

5. Heat the oil to 3-4%, pour in the tenderloin, stir slowly, cut apart, wait until the oil temperature rises to 60-70%, the tenderloin will turn white in color, and just take it out of the pan.

6. If the coriander leaves are removed, the leaves are easy to turn yellow when stir-frying, which affects the appearance. Therefore, the coriander stalks are usually only used for the roasted coriander.
Cut into sections.

7. Add salt, Shao wine, and a little pepper, and marinate for a few minutes.

8. Heat a pot, pour a little oil, add green onion and ginger until fragrant. (You can add garlic, it will be more fragrant)

9. Pour in the tenderloin 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 it will be out of the pan.

Tips:
1. It is best to use pork tenderloin, and the shreds should be of the same length and thickness, cut along the lines, and the finished product is beautiful.

2. The shredded pork should be evenly mixed.

3. The oil temperature should not be too high. The shredded pork is easy to roll up. The oil temperature is 3-4%, put it in, and slowly stir with chopsticks until the color turns white, and the oil temperature can rise to 60% to 70% to remove the oil control. .

4. After adding the coriander, stir-fry for a few times to get out of the pot. Don't stir-fry too much.

5. Drop a few drops of vinegar after the pan is out, it will have a fragrance-enhancing effect!