Pork loin stewed with Eucommia ulmoides has the effect of nourishing the liver and kidneys and strengthening the muscles and bones. It is suitable for people with back pain and weak limbs after staying up late.

Pork kidney has the effects of nourishing kidney qi, clearing the bladder, eliminating stagnation, and relieving thirst. It can be used to treat kidney deficiency, low back pain, edema, and deafness.

Fresh pork loin has a film that makes it shiny and moist without discoloration. Tips for washing pork kidneys: 1. Peel off the film from the pork kidneys, cut them open, remove the tendons, cut them into the required slices or flowers, rinse them with clean water, pick them up and drain them. 2. Mix 1000 grams of pork loin with 100 grams of shochu, squeeze it, rinse it with water two or three times, and scald it once with boiling water to remove the smell.

1. Pork kidneys are used for stir-frying, stir-frying, deep-frying, boiling, and mixing, such as "fried kidneys", "Kung Pao kidney pieces", "braised peach kernel kidney rolls", etc.;

2. When frying the kidneys, add scallions, ginger slices and green peppers for a delicious taste;

3. After slicing the pork kidneys, soak them in scallion and ginger juice for about 2 hours and change them twice to remove the smell. Soak in water until the kidney slices turn white and swell; 4. Pork kidneys are crispy and tender, preferably light in color.