Stir-fried Belly Shreds with Coriander
by Dance of wolf
Favorite
Difficulty
Easy
Time
20m
Serving
2
There is a cuisine in my hometown Weifang: Jingzhi Xiaochao. It is called "cuisine" because in Weifang, the dishes cooked with shredded pork and thin strips of vegetables can be called "Jingzhi Xiaochao". Among them, fried pork with parsley, fried pork with leeks, fried pork with garlic sprouts, and fried pork with tribute vegetables are more representative and very famous "Jingzhi fried pork".
The most classic in Jingzhi Xiaochao is "Xiancai Xiaorou", which is called Jingzhi's three famous dishes, along with the golden noodles and three-page cakes from Jingzhi Town.
Cilantro Roast Pork can also be called "Coriander Pork Shredded", which is named after coriander (cilantro) as the main ingredient. The cooking method is basically the same as the oil burst, but the difference is that the shape of the main ingredient is mostly filamentous. When cooking, there is no sauce or sugar color. The finished dish highlights the natural color, tastes fresh and elegant, and maintains the unique fragrance of coriander.
Using cilantro as the main ingredient for cooking dishes may be unique to the people of Weifang. Most people really can't enjoy the unique aroma of cilantro. Which kind of large coriander should be used here, the height is like celery coriander, the leaves of the coriander are selected, and the coriander stalks are cut into inches long. When cooking, do not put soy sauce and other chromatic seasonings, and try to keep the natural color of the vegetables. The dishes produced in this way are fresh and elegant, and the taste is very unique. "
The most classic in Jingzhi Xiaochao is "Xiancai Xiaorou", which is called Jingzhi's three famous dishes, along with the golden noodles and three-page cakes from Jingzhi Town.
Cilantro Roast Pork can also be called "Coriander Pork Shredded", which is named after coriander (cilantro) as the main ingredient. The cooking method is basically the same as the oil burst, but the difference is that the shape of the main ingredient is mostly filamentous. When cooking, there is no sauce or sugar color. The finished dish highlights the natural color, tastes fresh and elegant, and maintains the unique fragrance of coriander.
Using cilantro as the main ingredient for cooking dishes may be unique to the people of Weifang. Most people really can't enjoy the unique aroma of cilantro. Which kind of large coriander should be used here, the height is like celery coriander, the leaves of the coriander are selected, and the coriander stalks are cut into inches long. When cooking, do not put soy sauce and other chromatic seasonings, and try to keep the natural color of the vegetables. The dishes produced in this way are fresh and elegant, and the taste is very unique. "
