Cuisine effect: Sichuan cuisine (such as the recipe fish-flavored cowpea)

Cooking technology and taste: roasted (such as roasted eggplant in formula sauce) and salty (such as braised crucian carp in formula sauce)

Source: the practice of home cooking

Ingredients: 500g ribs (pork belly).

Accessories: 50g of pine nuts (fried), 250g of spinach and 0/00g of eggs/kloc.

Seasoning: peanut oil 50g sesame oil 25g ginger 25g onion 50g salt 2g starch (corn) 50g monosodium glutamate 10g soy sauce 75g cooking wine 50g rock sugar 25g.

How to cook pine nut barbecue;

1. Choose a square piece of pork belly, and the pork belly should be even and thin;

2. Open from the middle piece (the fat and thin skin is about three or four points thick) and put the lower half of the skin on the fire;

3. Then soak in warm water for one hour and scrape off the burnt part;

4. The skin is still the primary color, washed and dried;

5. Put the skin down on the pier and cut the fat into a deeper diamond pattern;

6. The upper part is pork belly, the fat part is cut into diced soybeans, and the lean meat is chopped;

7. Put the diced meat into a bowl and add pine nuts, Jiang Mo, soy sauce, cooking wine, eggs, starch, refined salt, etc. And adjust and stir into meat stuffing;

8. Spread a layer of starch on the cut fat with skin, and spread the pork belly with meat stuffing evenly on the fat;

9. Gently chop down a few times with a knife to let the minced meat eat into patterns;

10. Then smooth the periphery and top with a knife as the original square meat;

1 1. Break the eggs, add starch, stir to form an egg paste, and apply it around the square meat and one side of the meat stuffing (don't rub the skin);

12. Heat hot oil on the pan and put the square meat (skin down) in;

13. fry the skin yellow, turn over and fry the other side, fry for 2 ~ 3 minutes and take it out;

14. First put the broken bones into the wok (to prevent the bottom of the wok from being smashed), and then put the square meat (with the skin facing down);

15. Then add chopped green onion, Jiang Mo, soy sauce, cooking wine, crystal sugar, monosodium glutamate and chicken soup, cover the pot and put it on the fire to boil;

16. Skim the floating foam and move until the meat is simmered;

17. Squeeze the juice and buckle the meat in a deep dish (skin up), then pour the juice into the pot to thicken the juice and pour it on the meat;

18. Wash spinach and cut it into 6 cm long. Stir-fry spinach with sesame oil and salt and surround the plate.

Dietotherapy function:

Sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians;

Tonifying kidney and nourishing blood, nourishing yin and moistening dryness;

Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.

Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.

Diet nutrition:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.