Practice Efficacy Food Compatibility Edit this section of the material Hibiscus meat ingredients: Hibiscus meat main ingredients: pork tenderloin 500 grams Auxiliary Ingredients: 100 grams of shrimp, lard (plate oil) 125 grams of ham 10 grams, 3 grams of greens, 25 grams of egg white, Seasoning: 25 grams of cilantro, 15 grams of ginger, 10 grams of peppercorns, 50 grams of rice wine, 25 grams of wine, 10 grams of hot soy sauce, 2 grams of salt, monosodium glutamate 3 grams, starch (corn) 5 grams, 25 grams of sesame oil, lard (refined) 25 grams Edit this section of the practice of hibiscus meat: 1. 5 grams of cooked ham cut into minced, 5 grams cut into plum petal shape to be used; 2. the tenderloin cut into hollyhock leaf-shaped meat 6.6 centimeters long, 3.3 centimeters wide, 0.7 centimeters thick, impregnated with salt, monosodium glutamate, chili soy sauce, flat on a bamboo basket to dry; 3. lard peeled off the membrane, evenly cut into 25 grains. 3. peel off the membrane of the lard and cut it evenly into 25 pieces; 4. lay the tenderloin flat on a cutting board and sprinkle with dry starch; 5. put 1 piece of lard on the curved side of the tenderloin; 6. put 1 piece of shrimp on the sweet and sharp side and gently tap the left and right sides with a knife to make the lard and shrimp stick to the meat; 7. coat the shrimp and the lard with beaten egg white; 8. divide the minced ham into 25 portions and put it on top of each shrimp; 9. put the minced ham into 25 portions and put it on top of each shrimp; 9. put it into 25 pieces and put it on the top of each shrimp. placed on top of each shrimp; 9. board oil on top of each of the cleaned coriander leaves 1; 10. tenderloin slices laid flat on the funnel, first into the boiling water after draining water; 11. frying pan is hot, first under the sesame oil, burned to seventy percent heat, into the peppercorns fried for about 5 seconds to the peppercorns blackened when fish out; 12. under the cooked lard, when the oil temperature rises to 60% of the heat, that is, the oil is dripping in the tenderloin on the meat slices, so consecutively poured pouring Three times to shrimp, meat are into jade white until; 13. take a disk, the meat stacked in the disk, the bottom and the second layer of 10 pieces, the third layer of 7 pieces, each four layers of 5 pieces of ginger as a flower core, surrounded by ham flowers will be poured out of the pot of hot oil, placed on medium heat, under the river rice wine, salt, monosodium glutamate, yellow wine, burned to the juice is thick and viscous, drizzled in the hibiscus meat that is completed. Edit this section efficacy qi and blood double tonic tonic deficiency nourishing body treatment of malnutrition Edit this section food incompatibility Shrimp: Shrimp is not to be eaten with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannins, such as grapes, pomegranates, hawthorn, persimmons, etc., not only will reduce the nutritional value of protein, but also tannins and calcium ions combined to form insoluble conjugates to stimulate the intestines and stomach, resulting in discomfort, vomiting, dizziness, nausea, and diarrhea and abdominal pain and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.