Pork should be cut obliquely, the meat quality of pork is relatively fine, less tendon, such as cross-cutting, after frying becomes messy and scattered, such as oblique cutting, it can be made not broken, and it does not plug the teeth; Pork should not be soaked in water for a long time;

Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good;

Pork should be cooked because there are parasites in pork that can parasitize the liver or brain if eaten raw or not fully conditioned. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Stewed pig ** has the characteristics of being nutritious and delicious, and is a good ingredient for cooking. Tips for making a home-cooked pork stew:

Cut the meat into larger pieces. Pork contains fresh nitrogenous substances that are soluble in water, the more pork is released when stewed, the stronger the taste of the broth, and the aroma of the meat pieces will be relatively light, so the meat pieces of stewed meat should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat.

Do not boil over high heat. First, when the meat encounters a sharp high heat, the muscle fibers become hard, and the meat is not easy to cook; Second, the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced.

In the stew, add less water to make the soup taste mellow.

500g of pork (semi-fat and lean) in pork liquid soup, cut into small pieces, and cook the soup over high heat. Remove the oil slick and drink as much as you like.

Originated from "Warm Warp and Weft". This recipe takes pork to nourish yin and moisturize dryness, and the original recipe is called "the supreme product of first aid". It is used for those who have been burned by fever and cannot return. and "Diet Recipe for Living with Rest" "Cure ...... Dry blood, burning thirst, dry cough, constipation",

The same is true for this. 500g lean pork, cut into cubes, 30g of angelica. Add an appropriate amount of water and simmer over low heat. You can add a little salt to taste, remove the residue, drink soup and eat meat. It can be divided into 2~3 servings.

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Angelica sinensis is good at tonifying the liver and blood, and is used with lean meat to enhance the effect of blood nourishment and blood production. It is used for dizziness, tiredness and fatigue caused by anemia or blood deficiency, as well as maternal milk deficiency.

Pork stew with kelp

【Ingredients】300 grams of pork, 150 grams of kelp, 5 grams of ginger, 10 grams of green onions, 10 grams of salt.

【Method】Wash the kelp and cut it into thin strips; Wash the pork and cut it into cubes; Beat the ginger loose and cut the green onion into sections.

Put the kelp, pork, ginger and green onion into the stew pot, add 1500 ml of water, boil with fire, remove the foam, and then simmer for 1 hour, and adjust the salt.

【Usage】1 time per week. It is suitable for patients with liver and kidney yin deficiency in hypertension.

【Ingredients】

500 grams of lean pork, 300 grams of chestnuts, a little green onion, ginger, vegetable oil, cooking wine, sugar, soy sauce.

【Directions】

Cut the pork into small cubes and peel the chestnuts.

Put oil and sugar in a pot and fry until orange-red, pour in soy sauce, add pork, chestnuts, green onions, ginger, and cooking wine and cook together. When the meat is soft, it will serve.

1 time per week. Moisten the lungs and dissolve phlegm, tonify the kidneys and strengthen the spleen. Yunnan Tibetan pipa pork, produced in Diqing Tibetan Autonomous Prefecture of Yunnan Province, is a unique traditional food of the local Tibetan people. It gets its name because of its flat shape, which resembles a lute.

The processing method of pipa pork is as follows: select fat pigs, after slaughtering, keep the head and tail, disembowel from the abdomen, remove the internal organs, plate oil and bones, remove the nasal cartilage, mandible and cerebral marrow on the head, and lower the hind feet under the knee joint, and the front leg under the shoulder joint; Then cool the meat for one or two hours, marinate it with salt, and add an appropriate amount of peppercorn noodles and barley wine. After pickling, the abdomen, limbs, mouth and ** are sewn tightly with thread, the sutures are coated with plant ash, and the nostrils are tightly plugged with wooden sticks. Then the meat is placed on a wooden board with the belly side up, then a stone slab is laid on it, a stone is pressed on it, and after a month, it is stuffed with wood under the meat to make it empty, and after another month the meat juice is drained and the meat is flattened, and then it is hung on the fire pit and smoked. After three or four months, it is marinated into pipa meat.

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The Dai people's "Sadaru" is to take fresh pork chopped and pounded into a puree, with fire roasted pig skin, lettuce slices, papaya shreds or lotus cabbage slices, sour water (preferably boiled pickle water) poured into the meat puree bowl, accompanied by selected seasonings, can be dipped and eaten. This sprinkle is sweet and sour, crisp, and has an excellent taste, which is especially loved by young and middle-aged people.

It can be eaten by ordinary people, 80~100 grams per day for adults and 50 grams per day for children. It is suitable for people with yin deficiency, dizziness, anemia, constipation, malnutrition, dry cough without phlegm, postpartum deficiency of women, adolescents and children.

Avoid eating: those who are fat, phlegm, and have a thick tongue coating should eat with caution; People with coronary heart disease, high blood pressure, and hyperlipidemia should avoid eating fatty meat; Whoever has a strong trend should avoid eating pig's head meat.

It should not be consumed

Pork + garlic = suitable

Pork contains vitamin B1, if you eat meat with a little garlic, you can prolong the time that vitamin B1 stays in the human body, which plays an important role in promoting blood circulation and eliminating physical fatigue as soon as possible and enhancing physical fitness.

Pork should not be eaten too much, especially fatty meat. Eating more will help heat, make the body fat accumulate, the body is obese, or the blood lipids will rise, resulting in atherosclerosis, coronary heart disease, hypertension, etc. Therefore, obesity, hyperlipidemia, coronary heart disease, and hypertension should be used with caution or contraindications.

Pork without thyroid removal should not be eaten. It is not advisable to eat too much when taking antihypertensive drugs and hypolipidemic drugs. It is contraindicated to consume lard residues. Children should not eat too much.

It should not be cooked just after slaughter. It should not be consumed when the adrenal glands and diseased lymph nodes have not been removed. The elderly should not eat more lean meat. Do not use hot bubbles before eating.

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Do not add cold water during the boiling process. It is not advisable to eat more fried bacon meat. It is not advisable to eat more pork marinated with nitrate. It is not advisable to eat too much luncheon meat. It is not advisable to eat more fat and avoid eating with quails, which makes people black. Do not eat with pigeon meat, crucian carp, and shrimp, because eating together makes people stagnate.

Avoid eating with black plum, bellflower, coptis, and small buckwheat, which is easy to cause hair loss. Do not eat with water chestnut, soybean, bracken, bellflower, black plum, lily, croton, rhubarb, coptis, atractylodes, and coriander, from the point of view of modern nutrition, beans and pork should not be matched, because the phytic acid content in beans is very high, and 60%-80% of phosphorus is in the form of phytic acid. It often forms a complex with protein and mineral elements, which affects the availability of the two and reduces the utilization efficiency, and because beans combine with minerals such as calcium, iron, zinc in lean meat, fish and other meat foods, thus interfering with and reducing the body's absorption of these elements. Therefore, pork and soybeans should not be matched, and stewed soybeans with pig's trotters are not suitable matching. Coriander is pungent and warm, and it consumes gas and hurts the nerves. Pork is greasy, helps dampness and heat and produces phlegm.

It is recorded in ancient books: "All meat is supplemented, but pork is not". One consumes gas, one does not make up, so the two are accompanied by food, which is harmful to the body, coriander is also known as coriander, which can remove the fishy smell and eat with mutton. Pork + water chestnut, which can cause stomach pain.