Preparation materials: coriander 1, pork belly 100g, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, appropriate amount of spiced powder, appropriate amount of pepper, onion 1, 2 cloves of garlic, 2g of salt and peanut oil 15g.

Specific practices:

Wash the pork belly, put it in the refrigerator and freeze it to a semi-frozen state, take it out and cut it into thin slices, and then cut it into filaments;

Boil water in the pot, pour pork belly, then pour cooking wine, blanch until the pork belly becomes discolored, and then remove it after floating foam;

Drain shredded pork belly, pour into a bowl, add 1 tbsp soy sauce, 1 tbsp cooking wine, a little spiced powder and pepper and marinate for a while;

Remove the roots of coriander and wash the yellow leaves outside, then cut into long sections with a length of 4 to 5 cm;

Pour peanut oil into the pot, stir-fry the pork belly until it is dry, and remove the oil;

Pour chopped green onion and garlic slices and stir-fry until the pork belly is dry;

Pour in coriander segments, sprinkle with salt, pour in 1 tbsp soy sauce, stir-fry quickly and evenly, and serve. The coriander segment is not too soft, and it is rich in flavor. It absorbs the gravy and is more fragrant and delicious.