Whether it is fried shredded meat or sliced meat, do not fry it directly in the pot, learn the restaurant method, it is tender and smooth. I was fortunate to eat this practice once at my girlfriend's house, and I was amazed! Shanghai green stir-fried pork! It's so delicious. I was crying when I got out of the pot, and I couldn't stop taking one bite at all! With rice, I can eat a plate!

Throughout thousands of years of Chinese history, culinary artisans have created a unique experience for their taste buds by combining a variety of ingredients with infinite innovation and ingenuity. Today, we will continue this yearning and love for food, and we will discuss a delicacy - Shanghai green fried pork, with the cooking process, feel the charm of food, and make your life full of color and fun.

First of all, we need to choose the two most important ingredients: Shanghai green and lean pork. Although Shanghai green has the word "Shanghai" in its name, it is not only found in the Shanghai area, it is mainly cultivated in the southern region, and it is fresh and tender, green in color, and rich in nutrients. It is moderately priced and is a common vegetable in home cooking.

As for lean meat, whether it is pork tenderloin or pork hind leg, it is a good choice for delicate meat and rich in protein and other nutrients. But today we chose pork hind leg meat, although the nutritional value is slightly lower than that of tenderloin, but the price is more affordable and cost-effective.

詳細做法:

Wash and cut into sections that are suitable for the taste, and remember to drain any excess water from the surface.

Then we have to deal with the main character, the lean meat. Divide it into small pieces, then place them in a large bowl and sprinkle them with salt. At this time, pour in the light soy sauce, then add some cooking oil, mix well, and the meat pieces have been wrapped in these seasonings. Next, we need to apply a little secret, that is, add starch, grasp and mix evenly with your hands, so that each piece of meat can be wrapped in starch, this is the key to stir-frying tender slices of meat, and it is also a common practice in restaurants. Finally, add cooking oil again and use it to lock in moisture and keep the meat slices tender.

Now, it's time to put the ingredients in the pot. First, add cold oil to the hot pan, then pour in the minced garlic and stir-fry over low heat to bring out the fragrance. When the minced garlic is a little golden, put the marinated lean pieces of meat into the pan and fry them over high heat until they are eight ripe, remembering to keep turning the pieces to prevent them from frying.

Just as the pieces of meat are stir-fried until they are slightly browned, add the Shanghai greens that we have been waiting for, and at this moment, they will dance in the pan, exuding a natural and fresh scent. At this time, drizzle some water starch, which can make the dish quickly juice at high temperature, and maintain the taste and nutrition of the ingredients. When you see the ingredients in the pot being stir-fried evenly everywhere, this delicious Shanghai green stir-fried pork dish is almost complete.

When the time comes, the fragrant Shanghai green stir-fried pork lies quietly in the center of the plate, the bright colors and enticing aroma make people salivate and linger. Imagine the teriyaki sauce poured over the white rice, the elastic slices of meat, and when you bite into it, the full flavor spreads in your mouth, and you can't stop using chopsticks.

Tips: When choosing meat, you can choose different parts of meat according to your taste, such as moderately fat and thin pork belly is also a good choice, in addition, if you can't find Shanghai greens, you can also be flexible in the choice of side dishes, green peppers, garlic moss, line peppers, etc. are also inexhaustible choices.

Recalling that the ancients once said: "Food is the sky". To taste food is to enjoy life. I also hope that while you try this stir-fried pork dish with Shanghai greens, you can also feel the culinary skills and love of life behind it.

Proofread by Huang Hao