1. Shred the pork (the Hou Qian I used).
2. Add light soy sauce, a little dark soy sauce, pepper, water starch, vegetable oil.
3. Grab and marinate for ten minutes.
4. This is the coriander that Dad brought back from Shandong, it's only half. The coriander grows very tall and the stems are relatively thick, making it most suitable for making spicy shredded pork.
5. Wash 1 small handful of coriander.
6. Cut into inch segments.
7. Shred the hot pepper and cut the green onion and ginger well.
8. Cut the red pepper into silk, remove the seeds, and wash it with water.
9. The pan is heated, and the oil is warm nowadays marinated pork shreds.
10. Stir-fry until the shredded pork changes color and serve.
11. Re-wash the pot and put the chili shreds in cold oil.
12. Stir-fry until fragrant, add green onion and ginger to fragrant.
13. Turn to high heat and add coriander.
14. Stir-fry for about half a minute.
15. Pour in the fried shredded pork.
16. Stir fry a few times, then add hot peppers.
17. Stir fry for a while, add light soy sauce, and stir fry until fragrant.
18. Season with salt.
19. Stir evenly out of the pot.
20. The finished product is salty and slightly spicy.
