Ingredients:
step
1. Shred pork tenderloin, pour in vegetable oil, light soy sauce, cook wine, grab well and marinate.
2. Seed the green pepper, cut the onion, ginger and garlic, heat the oil, put it in a pot, stir-fry the shredded pork with high fire, and add cumin, black pepper and Chili powder after the meat is half discolored.
3. Continue to stir fry the shredded green pepper, and add salt and sugar before cooking.
Main value of green pepper
Medical value
Pepper is pungent and hot, and enters the heart and spleen meridians.
It has the effects of warming the middle warmer, dispelling cold, stimulating appetite and promoting digestion.
Indications: Abdominal pain due to cold stagnation, vomiting, diarrhea, chilblain, spleen and stomach deficiency, colds and colds.
Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. Most people will feel that after eating the pungent green pepper, the heart beats faster and the skin blood vessels dilate, which makes people feel warm. Therefore, Chinese medicine has the same view on it as pepper, which has the saying of warming the middle and lowering the qi, dispelling cold and removing dampness.
1, antipyretic and analgesic: Pepper is pungent and warm, which can reduce body temperature through sweating and relieve muscle pain, so it has strong antipyretic and analgesic effects.
2. Prevention of cancer: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.
3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.
4, lipid-lowering weight loss: capsaicin contained in pepper can promote the metabolism of fat, prevent the accumulation of fat in the body, and is conducive to lipid-lowering, weight loss and disease prevention.
edibleness
The flesh of green pepper is thick and crisp, and it is rich in vitamin C. Green fruit contains about 93. 9% water, about 3. 8% carbohydrates, and red ripe fruit contains up to 460 mg vitamin C.. Can be cold-mixed, fried, cooked, stuffed, pickled and processed into cans to make candied fruit.