Cilantro fried shredded meat (coriander yán coriander sui fried meat) is a delicacy, mainly popular in Weifang City, Shandong Province, Anqiu City, Jingzhi Town and the surrounding areas, belongs to the Lu cuisine cuisine.

Raw materials: pork back elbow meat, large leaf coriander, green onion, ginger (old ginger).

Seasoning: soy sauce, monosodium glutamate, salt, soybean oil.

Method of preparation:

1, remove the leaves and remove the root of the fresh slender cilantro, and wash it in warm water. Then cut the cilantro evenly into sections of about 3-4 centimeters and set aside.

2: Cut the fresh pork elbow into 3-4 cm pieces and set aside.

3. Take a few green onions (green onion leaves or green onion segments are fine) and chop them or cut them into small pieces of about 1-2 centimeters, set aside in a bowl.

4, take a little cleaned ginger, chop it into minced or 1 cm fine ginger, and put it together with the chopped green onion.

5, the frying pan brush clean (remember not with oil stains), placed on the stove or induction heating until no moisture in the pan (to control the fire, do not paste the pan). Then to the pot into the appropriate amount of soybean oil, wait until the cooked oil, quickly prepared before the onion and ginger into the pot, 20-30 seconds later, the shredded meat into the pot to stir fry, add the appropriate amount of soy sauce and water. 30-40 seconds later, will be ready to cilantro into the pot, while adding the appropriate amount of salt, stir frying, about 50-60 seconds after the cease-fire, add the appropriate amount of monosodium glutamate, stir fry evenly after you can Serve on a plate.

Notes:

1, before preparing to stir-fry the cilantro, be sure to select the cilantro cleanly, to ensure that there is no yellowing cilantro leaves and stems, so as not to affect the flavor of the cilantro.

2, after choosing clean cilantro, be sure to thoroughly cut off the root of the cilantro, and then rinse the cilantro with warm water several times to avoid the soil left near the root of the cilantro.

3, when frying cilantro, pork should be cut into shredded with the thickness of cilantro, which determines the texture of cilantro after frying.

4, remember: fried cilantro can not use peanut oil or other oil products, you must use better pure soybean oil, so as to ensure that the flavor of the cilantro itself.

5, frying cilantro in the process, the fryer must pay attention to the control of frying fire, while constantly stirring cilantro. Because once the fire is too big or stir-frying is not timely, the cilantro will turn from tender green to withered yellow, and even be smothered, thus breaking will destroy the authentic flavor of cilantro.

6, if you want to make authentic fried cilantro, it is best not to add other spices, such as chili peppers, other auxiliary vegetables. However, in a very small number of regions, many cooks will add black fungus in the process of fried cilantro.