Methods/Steps
1
First to deal with shredded meat: lean pork shredded along the grain, put in a large bowl, add a little salt, 1 tsp. of wine and 2 tbsp. of water. Add salt is to let the shredded meat have a bottom flavor, add yellow wine is to deodorize, you can use cooking wine instead, add water is to let the meat eat into the water to make the meat more tender.
2
Scratch the meat with your hands repeatedly so that the water is fully eaten into the meat.
3
Add a little more braised soy sauce, old soy sauce can also be added, and scratch well again to give the shredded meat a base color.
4
Put in a little cornstarch, continue to use your hands to scratch well, so that each shredded meat is evenly coated with cornstarch, cornstarch should not be much, can let the shredded meat hang on a very thin layer can be.
5
Then put in 1 small spoon of sesame oil, still scratched well, this is called oil sealing water, so that the oil in the meat to lock the water. You can substitute the oil from stir-frying if you don't have sesame oil.
6
Shredded meat marinated on, then wash the cilantro, cut into segments, take the cilantro stem part, cilantro leaves can be used for other purposes.
7
Cut the green onion, ginger, garlic spare.
8
Heat the pan and cool the oil, when the oil is hot, put the shredded meat, scratches, stir-fry until the shredded meat is browned.
9
Stir in green onion, ginger and garlic.
10
Put in the cilantro, season with salt and soy sauce, and stir-fry over high heat. Because the process of sizing the shredded pork used salt and soy sauce, so now this time with salt must be less, otherwise the dish will be too salty, salty is not good for the body. You can taste the salinity of the dish before deciding whether to put salt oh!
11
Stir-fry can turn off the fire.
12
You can also put a small amount of chili pepper color, stir fry pan, finished.