1. Ingredients
2. Wash the tenderloin into slices first, then shred, add salt, pepper, cooking wine, mix well and marinate for ten minutes
3. Coat the shredded pork evenly with dry starch (do not stick together)
4. Cut coriander leaves and stalks (leaves for other uses, can be used in cold dishes), cut into sections, spicy crisp (is an ingredient fried from chili flakes, peanuts, and sesame seeds, fragrant but not spicy, sold in supermarkets), ginger Shred the green onion, chopped green onion
5. Put the oil in the wok and heat it for 6-7 percent. Add the tenderloin (shaken with your hands) and quickly scatter it with chopsticks. Fry the pork until it is golden in color and tender on the outside and tender on the inside. Remove and set aside
6. Add the ginger, chopped green onion and sauté
7. Add the fried tenderloin and stir-fry evenly
8. Add coriander stalks, spicy crispy slices, stir fry evenly and serve on the plate
Tips:The shredded pork should be evenly coated with dry starch, and the oil temperature should not be too low. The shredded pork will stick to a ball after being put in.
