Eating pork belly during lactation will not return to milk.

Pork tripe contains a lot of elements such as calcium, potassium, sodium, magnesium, iron, vitamin A, vitamin E, protein and fat, which is beneficial to improve the quality of milk.

The benefits of eating pork belly during lactation

1, keep fit

Pork belly is rich in nutrition and is a very good tonic. It is often eaten to strengthen the body.

2, conditioning and nourishing the stomach

Pork belly can improve stomach discomfort, but the effect of treating stomach diseases is not great, mainly playing a conditioning role.

3. Relieve diarrhea

If it is recurrent diarrhea, you can eat some pig's stomach to relieve and improve your physique.

4. Promote wound healing

Because pork tripe contains a lot of protein and calcium, it can help pregnant women replenish their bodies. Calcium can help women who have caesarean section, reduce the pain after operation and speed up the healing of wounds, while protein can help lactagogue.

Feeding method of suckling pig belly during lactation

1, pork tripe pot

Ingredients: pork tripe 1 piece, yam 1000g, appropriate amount of ginger and salt.

Practice: Wash the pork belly. Put it in a pot, add water, add onion, ginger and cooking wine and bring to a boil. Beat off the foam. Take it out and clean it. Cut into small strips. Put the sliced belly strips into the casserole and pour in the yam pieces. Mix and cook together until the belly strips are cooked and rotten.

2, green vegetables and pork belly porridge

Ingredients: glutinous rice, pork tripe and green vegetables.

Practice: First, put the washed glutinous rice into a pressure cooker, add appropriate amount of water, and simmer on a big fire instead of a small fire. Shred pork belly and cut vegetables into small pieces. Stew the glutinous rice for 20 minutes, then deflate and open it, add the shredded pork and cook it slightly. Pour the green vegetables into the pot and cook the meat slightly. Add appropriate amount of salt and monosodium glutamate.

3. Stewed pork tripe with Polygonum multiflorum Thunb

Ingredients: pork tripe 1 piece, Polygonum Multiflori Radix 60g, flour, baking soda and fennel seeds.

Practice:

1. Wash the fresh pork belly with flour and baking soda repeatedly to remove mucus, and then wash it with clear water for later use.

2. Wash fennel seeds and Polygonum multiflorum Thunb. with clear water to remove impurities, put them into the pig's belly, and sew the pig's belly with cotton thread.

3. Pour enough cold water into the casserole, put the pork tripe into the casserole and bring it to a boil. Turn to low heat and stew 1 hour, then turn off the fire.

4. Take out the pork belly, take out the medicinal materials, wash the pork belly, cut it into strips with a knife, and then put it in a pot to boil.