Chinese Food
Pig red with ginger and leek
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Shajiang, also known as Kaempferia, is the rhizome of Kaempferia, a ginger herb. Taiwan, Guangdong, Guangxi, Yunnan and other provinces have cultivation. Its main components are ethyl p-methoxycinnamate, ethyl CIS and trans cinnamate, ethyl CIS and trans cinnamate, borneol. It also contains the flavonoids kaempferol and kaempferol. It also contains vitamin P. It has the functions of dispersing cold, removing dampness, warming the spleen and stomach, and dispelling evil Qi. Pig red is pig blood. It is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. It has the effect of improving immune function and anti-aging. It can also detoxify, clear intestines, replenish blood and beautify the skin. It can cure malaria, stroke, bruise, fracture, headache and vertigo.
Cooking ingredients
Cooking Steps
Step1:Prepare the main material
Step2:Cut pig re
Step3:Clean, pat and chop ginge
Step4:Leek bubble clean. Cut. Stem and leaves separat
Step5:Medium heat. Hot pot and cold oil. Add ginger and leek stalks. Stir fr
Step6:Add pig red. Stir fry i
Step7:Add some water. Cover the pot and simmer for 10 minute
Step8:Add sal
Step9:Add peppe
Step10:Finally, add leek leaves. Cover the pot and simmer for 1 minute
Step11:Leek is a good thing. But it's easy to catch fire. People with Yin deficiency, fire and stomach are not very good should try to eat less.
Cooking tips:In the last step, if you like to eat slick pig red, you can thicken it with a sauce (in the last step, add starch water). We prefer to drink Shajiang soup. Warm stomach ~ add leek leaves and simmer for 1 minute ~ it's a big fire and cover it with a pot cover ~ it's good for cooking.
