The scientific name of the bitter clam is Xiebai, also known as Yashijilong onion. It is a vegetable plant, belonging to the Liliaceae family, and is a specialty of Sichuan, Chongqing and Guizhou regions. Also called bitter bamboo shoots, commonly known as small garlic, it has a growth period of 10 months. It is a vegetable with pungent and slightly bitter taste. There are so many names, but I still think "Ku Jian'er" is the kindest and cutest.

In "Compendium of Materia Medica", it is recorded that Ku Jian'er can clear up yin and dissipate stagnation, promote qi and stagnation, cook to withstand cold conditions, and regulate qi. Regular consumption can smooth the flow of qi and regulate the lungs and qi. The functions of liver, spleen, stomach and internal organs are balanced. It has the effects of clearing away heat, relieving summer heat, reducing dryness, appetizing, strengthening the spleen, detoxifying and nourishing the skin. It is a good food in summer.

Pork belly is unsightly, but it is rich in nutrients

Pork belly is the stomach of a pig. Pork belly can be used to cook various delicacies. In addition to the braised pork belly with bitter clams recommended today, there are also There are pepper pork belly chicken, white oil belly strips and so on. Fresh pork belly is covered with mucus, and the appearance is really not that friendly, but after being cleaned and paired with various ingredients, it immediately transforms into a variety of unstoppable delicacies. Pork belly is not only delicious, but also rich in nutrients. Pork belly contains a large amount of calcium, potassium, sodium, magnesium, iron and other elements as well as vitamin A, vitamin E, protein, fat and other ingredients.

How to prepare Kujianer stewed pork belly

Ingredients preparation

One fresh pork belly, appropriate amount of Kujianer, white vinegar, flour, salt, chicken essence, ginger .

Cooking method

Step one: For fresh pork belly, rinse away the dirt on the surface with clean water and cut off excess oil with scissors. Then add two tablespoons of flour, pour in an appropriate amount of white vinegar, evenly coat the inside and outside of the pork belly, and then let it sit for 5 minutes. Then rub the pork belly repeatedly with both hands and rinse it with clean water. (If you rinse and find that there is still mucus on the pork belly, you can repeat this step)

Step 2: Put the cleaned pork belly into the pot, add a little water and ginger slices, and cook for 5 minutes or so. Take out the cooked pork belly, let it cool, scrape off the white dirt on it with a knife, and then rinse it clean.

Step 3: Cut the thoroughly cleaned pork belly into 1CM thick and 5CM long strips and set aside.

Step 4: Peel the Kujianer and set aside.

Step 5: Put a little cooking oil in the pot. After the oil is hot, add a small piece of scattered ginger and tripe strips, and stir-fry until the aroma is released.

Step 6: Add an appropriate amount of water to the stew pot and bring to a boil. Pour the stir-fried pork belly and ginger into the soup pot. After it boils over high heat, skim off the white foam on the soup, and then Reduce heat to medium and simmer for about 2 hours.

Step 7: At this time, the pork belly is basically soft. Put Kujianer into the pork belly soup and stew until Kujianer is soft and tender. Kujianer is easy to cook, and it basically only takes about 10 minutes to cook.

Step 8: Add appropriate amount of salt and chicken essence to taste, and that’s it.

Cooking tips:

1. For pork belly, you must choose fresh and healthy pork belly. Then clean it thoroughly to remove the peculiar smell and fishy smell of the pork belly.

2. Stir-fry the cleaned pork belly with oil in advance and then stew the soup. This can make the stewed soup more fragrant and whiter, and also remove the fishy smell of the pork belly.

3. Kujianer is easy to cook. After the pork belly is stewed, add it and simmer for about 10 minutes. If the stew time is too long, it will easily stew the bitterness.

4. The soup itself is very fresh, so no chicken essence is needed. We rarely add chicken essence to our stew soup. But some people are used to using chicken essence for seasoning, so they can season it according to their own taste.