Ingredients: cactus

Accessories: red bell pepper, eggs

Seasoning: starch, chicken essence, cooking wine, sugar, salt and Jiang Mo.

Exercise:

1, cactus washed and diced, persimmon pepper washed and diced;

2. Wash and take out the sand thread, and size it with water starch, egg white and cooking wine;

3. ignite in the pot. When the oil is 40% to 50% hot, add the shrimps and break them up;

4. Leave the oil in the pan, stir-fry Jiang Mo and diced persimmon pepper, pour in cactus, shrimp and chicken essence and stir well.

Features: light taste, clear taste and bright color.

Cactus has the effects of clearing away heat and toxic materials, promoting qi circulation, activating blood circulation, relaxing muscles and tendons, lowering blood sugar and blood lipid, and has therapeutic effects on cardiovascular diseases, gastric ulcer,

Atherosclerosis and other diseases have therapeutic effects, and have good effects on anti-inflammation, anti-cancer, beauty, weight loss, anti-aging and immunity enhancement. Cactus can also be used as drink, wine and medicine. Cactus is extremely nutritious, and there are cacti on the menus of five-star hotels and presidential state banquets in the United States.

Edible cactus is rich in protein, minerals, vitamins, amino acids, carotene and zinc, iron, strontium, calcium, potassium and phosphorus.

The practice of pork belly

1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.