Remember The Taste of Zhongguangyuan-stir-fried Shredded Pork with Coriander

Name: Remember The Taste of Zhongguangyuan-stir-fried Shredded Pork with Coriander
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Pork; Some parsley; Some Beauty pepper; Some Cooking Wine; Some starch; Some White pepper; Some Very Fresh Soy Sauce; Some salt; Some Cooking oil

by Night dire

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Guangyuan, only students from the Beijing Broadcasting Institute's own school can say this, students from other schools are called "Beijing Guang".
Chongqing has cooled down, with cold wind and cold rain.
In the afternoon, I reviewed 3 episodes of the program and a few reporters' films, and I felt dizzy.
Finished work at 6 o'clock and went home to cook in the wind and rain.
The impression of coriander still stays in the autumn of 1995. When I first went to Beijing Broadcasting Institute to go to school, I ate beef shredded coriander in a Korean restaurant. I was surprised that the coriander used as a condiment could actually be used as one of the main ingredients of stir-fry.
The taste at that time is still fresh in my memory.
Today, Beijing Broadcasting Institute has long been renamed Communication University of China.
Stir-fried shredded pork with coriander today, the taste is very similar to the shredded beef that I had eaten back then.
I haven't used oil to stir fried shredded pork before. This time I used oil to stir fried shredded pork with coriander, and found that it was tenderer than just using starch. "

Ingredients

Remember The Taste of Zhongguangyuan-stir-fried Shredded Pork with Coriander

1. Shred lean meat, cooking wine, edible oil, starch, soy sauce, white pepper, and salt to taste.

Remember The Taste of Zhongguangyuan-stir-fried Shredded Pork with Coriander recipe

2. Wash the coriander, remove the roots and cut into sections, and cut into circles.

3. Heat the pan with cold oil, add the shredded pork to the hot oil and fry it over high heat.

4. After the shredded pork changes color, pour it into the coriander section and stir-fry a few times quickly.

5. Add beauty pepper and stir fry evenly.

6. Add salt, sprinkle a little bit of water and stir fry a few times to start the pot.

Tips:
Ps:

1. Mix the shredded pork with edible oil and starch, which seems to be better than just using starch to tenderize the meat.

2. Put the cilantro in the shredded pork when the color changes. You only need to turn the cilantro a few times, otherwise it will not be crispy and tender when it is old. (Because of the photo taken, my coriander was fried for a little longer this time.)

3. If you want, you can also add chicken essence, or pepper and other seasonings. As far as I am concerned, the smell of coriander is already very fragrant.

Dinner in the cold wind and cold rain, remembering the taste of the Guangyuan in the Central Palace-Stir-fried pork with coriander.