The name of the recipe is Sichuan cuisine. The formula has the functions of invigorating spleen, stimulating appetite, regulating malnutrition, regulating anemia and nourishing yin. Ingredients: pork tenderloin (150g) Accessories: Chinese cabbage (50g) Seasoning: eggs (30g) pepper (3g) bean paste (10g) ginger (10g). Pepper (red, sharp and dried) (5g) Zanthoxylum bungeanum (5g) soy sauce (10g) cooking wine (8g) monosodium glutamate (5g) salt (10g) starch (pea) (10g) vegetable oil (50g) production process 65440. 2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion; 3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow. 4. Then, cut pepper and pepper into fine powder; 5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly; 6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder; 7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant. In the process tips, Chinese cabbage leaves are selected as raw materials. Taste and taste of dishes: pepper and spicy, soft and glutinous and chewy. People with yin deficiency and excessive fire, skin diseases, chronic inflammation and hemorrhoids should not nourish pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population. Cabbage: Chinese cabbage is an indispensable home-cooked dish on the table today. Chinese cabbage has high nutritional value and is rich in vitamins and minerals, especially vitamin C, calcium and dietary fiber. It has a great effect on skin care, beauty care, prevention of female breast cancer, moistening intestines and removing toxins, and promoting the absorption of animal protein by human body. Chinese medicine also believes that Chinese cabbage can nourish the stomach, promote fluid production to quench thirst, induce diuresis, relieve constipation, and clear away heat and toxic materials. Eating more Chinese cabbage can also prevent constipation and prevent hemorrhoids and colon cancer. The recipe is similar to pork tenderloin: pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork. Health Tips Boiled pork slices are spicy meat dishes made of lean pork and eggs and cooked with vegetable oil, which can stimulate appetite and supplement high-quality protein, essential fatty acids, vitamins, iron and other nutrients. It is worth mentioning that this method of making meat can keep the meat fresh and easy to digest, and it has not been fried at high temperature for a long time, thus avoiding the generation of carcinogens. It is a scientific meat cooking method. In terms of nutrition, calories (837.69 calories), protein (40.66 grams), fat (66.39 grams), carbohydrates (17.48 grams), dietary fiber (4.56 grams), vitamin A (92.95 micrograms) and carotene (910). Riboflavin (0.38 mg), nicotinic acid (8.9 1 mg), vitamin C (17.60 mg), vitamin E (40.90 mg), calcium (1 14.73 mg) and phosphorus (400.400. Iron (8.47 mg), zinc (5.30 mg), selenium, vitamin B6 (0.0 1 mg), pantothenic acid (0.04 mg), folic acid (8.60 mg), vitamin K (0.70 mg) and cholesterol (82.50 mg).

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