Stir fried shredded fillet with coriander(lu cai yuan bao li ji si )

Stir fried shredded fillet with coriander

Introduction:

"In Jinan, coriander is called coriander, and coriander stalk is used as the main ingredient to make dishes. In Jinan, coriander is called coriander, which is also the traditional cooking method in Jinan. After being fried with coriander, the raw material is light, fresh, salty and not greasy, with the unique fragrance of coriander. Dish features: white and tender tenderloin, green and crisp coriander, salty, fresh and light, suitable for wine and dishes. I use ordinary pig hind leg meat, so the length of the finished meat is not very uniform, which affects the appearance! "

Production steps:

Step 1: shred pork loin.

Step 2: add salt, pepper and egg white. You can add a little water according to the viscosity.

Step 3: add salad oil and stir well. (can prevent adhesion)

Step 4: heat the wok and pour in the oil. (a lot of oil)

Step 5: when the oil temperature is 30-40% hot, pour in the shredded fillet, stir it slowly, and slice it open. When the oil temperature rises to 60-70%, the color of the shredded fillet turns white, and then take it out of the pot.

Step 6: remove the leaves of coriander, and stir fry the leaves easily to turn yellow, which affects the appearance, so the coriander stalk is generally used to stir fry the coriander.
Cut into segments.

Step 7: add a little salt, Shaoxing wine and pepper and marinate for a few minutes.

Step 8: heat the pot, add a little oil, add onion and ginger, and stir until fragrant. (garlic will be more fragrant)

Step 9: pour in the sirloin, stir fry!

Step 10: add the pickled coriander section, stir fry a few times, turn off the fire, pour in a few drops of sesame oil and vinegar, and then out of the pot.

Materials required:

Pork loin: moderate

Starch: right amount

Egg white: right amount

Coriander stem: moderate

Shaojiu: moderate

White vinegar: right amount

Salad oil: right amount

Pepper: right amount

Salt: right amount

Note: 1, the best choice of pork loin, cut to the same length and thickness, cut along the grain, the finished product is beautiful. 2. The shredded meat should be pasted evenly. 3. Oil temperature should not be too high. If it is too high, it is easy to roll the shredded meat. The oil temperature is 30-40%. Put it in. Stir it slowly with chopsticks until the color turns white. When the oil temperature rises to 60-70%, you can take out the control oil. 4. Add coriander, stir fry a few times can be out of the pot, not too much stir fry. 5. After a few drops of vinegar out of the pot, there will be fragrance effect!

Production difficulty: ordinary

Technology: explosion

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Yuan Bao Li Ji Si