200g pork, dried citron 1 00g, 50g pepper, 4 peppers, 5g ginger, 6g salt, 5g monosodium glutamate, and onion1root.

Seasoning:

6 grams of salt and 5 grams of monosodium glutamate.

The practice is as follows:

1. Wash the dried coriander and cut it into strips, wash the lean meat and cut it into pieces, and wash and shred the pepper;

2. Heat the oil in the pan and stir-fry the meat slices until they change color;

3. Add dried coriander, stir-fry shredded Chili until cooked, and then add essence.

Nutritionist tips:

According to the nutritionist's suggestion, this recipe is a warm reminder: Chinese medicine believes that pork is bitter, slightly cold, slightly toxic, enters the meridians and spleen and kidney, and has the effects of nourishing yin, nourishing viscera, moistening skin, tonifying middle energizer and benefiting qi. It is rich in nutrition, protein, cholesterol, vitamin b 1 and zinc, and is one of the most commonly eaten animal foods.

Cooking skills:

After fresh pork is cooked, the soup is transparent and clear, with fat caking on the surface and fragrant smell, while after spoiled pork is cooked, the soup is turbid and has a rotten smell.