Don't think that Allium chinense is delicious and cost-effective. In fact, Allium chinense is a treasure. It is called "wild Ganoderma lucidum in vegetables". For traditional Chinese medicine, many chemical components contained in Allium chinense are harmful to myocardial infarction, myocardial infarction, gastric neurosis, gastroenteritis, nausea, chronic bronchitis, wheezing, dry cough, chest pain, back pain, etc. Allium chinense has the services of "increasing appetite, promoting digestion, relieving epidemic qi, invigorating spleen and nourishing stomach". Alias: "Eat six pills before and after meals, and never hit the door of the local doctor", which vividly describes the biomedical and health care significance of Chinese onion.

the way of eating Chinese onion is very particular. Slice or shred the meat fresh. The taste is different, and it is more used for pickling. A big sense of transparency can be pickled into sour, sweet, spicy and other tastes according to everyone's preference. Not only is the color crystal clear and bright, but it is also fragrant and refreshing, which makes people smell and quench their thirst. If the quality is poor, mix in the morning pepper, chop it up and pickle it into onion pepper, all of which are good products for invigorating spleen, appetizing, soothing the liver and regulating qi.

Today, taro shared with you this "pork belly soaked with Chinese onion", which is simple and delicious, and very delicious. Stir-fry the sliced onion with the pork until the greasy dirt of the pork locks the onion in all directions, while the aroma of the onion permeates into the pork, so that eating garlic can strengthen the spleen and stimulate the appetite, which is fat but not greasy, and the fragrance leads to oil, so that you often eat two bowls inadvertently. It's easy to make. Let's have a look. Fried meat with Chinese onion: a handful of Chinese onion, 3 grams of pork and 3 millet peppers. Practice: Step 1

The pure white underground stems and green leaves of Allium chinense can be eaten. This dish only needs the middle part, and I directly cut off the fibrous roots and leaves. Put it in cold water and clean it several times. Then cut that clean Chinese onion into shreds. Pork is fine, cut into pieces, and millet pepper is washed and cut and reserved. (The millet pepper only serves as a foil, and it is not necessary.) Step 2

Put appropriate cooking oil in the pot and bring it to a boil for 7%, and add a little salt. Stir-fry the small meat. Stir-fry the small meat until it fades and curls slightly. Put a spoonful of Pixian bean paste in the base oil, then add a spoonful of white sugar, stir-fry the Pixian bean paste and white sugar until fragrant, and stir-fry with the small meat evenly. Stir-fry the onion. Stir-fry until the onion becomes loose, add appropriate salt, turn well and take out the pot. Step 3

The fried meat of Allium tuberosum is out of the pot, which is sweet and delicious. The small meat is tender and smooth, fat but not greasy. Allium tuberosum fully absorbs the vegetable oil of pork, and the aroma of Allium tuberosum is mixed with the smell of pork. The channel is crisp and delicious, so you can't stop when you open your mouth, and the white rice will be hurt. It's simple, so please have a look.