1. Remove the old leaves from leeks, wash them, drain the water, and cut off the roots, because there is sediment in the roots, which is difficult to clean.

2. It is very important to cut the leek into several inches and separate the leek stalks from the leek leaves.

3. Cut the pork into shreds. The pork I use has some fat, so the fried leek tastes delicious. Add soy sauce, cooking wine and a little salt to the shredded pork, and marinate it for 1 min to remove the fishy smell of pork.

4. Heat the oil from the pan, add the shredded pork and stir-fry on low heat until the shredded pork turns white.

5. Stir-fry the leek stalks over high fire, and stir-fry the leek stalks until the color becomes darker. Stir-fry the leek stalks first, then stir-fry the leek leaves, so that the leek leaves will not be over-fried, and the leek leaves and the leek stalks will be cooked at the same time.

6. Add leek leaves and salt, stir fry quickly and evenly with high fire, stir fry leek leaves until they are slightly soft, then turn off the heat, take them out and put them on a plate.

Tip: After the leek is cut, separate the leek stalks from the leek leaves. This step is very important. Stir-fry the leek stalks first, then stir-fry the leek leaves, so that the leek leaves will not be over-fried, and the leek leaves and the leek stalks will be cooked at the same time. If they are fried together, leek leaves are easy to be over-fried, with bad taste, short frying time and spicy taste.

When frying, stir fry the leeks quickly. When frying, put salt later. It's easy to fry leeks in water first.

There is a lot of crude fiber in leek, which is not easy to digest and absorb, so you can't eat too much leek at a time, otherwise a lot of crude fiber will stimulate the intestinal wall and often cause diarrhea.

Leek contains plant aromatic volatile oil, which can stimulate appetite. Old people, children and pregnant women eat some spring leeks properly, which is beneficial to improve their health.

Nourishing liver and stomach

Leek contains volatile essential oil, sulfide and other special ingredients, which gives off a unique pungent smell and helps to regulate liver qi.

Leek has the functions of keeping warm and invigorating the stomach, and can be used for weakness of the spleen and stomach, vomiting and eating less, or suffocation and nausea, and chest and diaphragm pain. Stimulate appetite and enhance digestive function.

Eating leeks in spring can invigorate qi and nourish blood, tonify kidney and benefit liver.

In spring, the liver qi of human body is high, which affects the digestion and absorption function of spleen and stomach.

Keeping in good health in spring focuses on nourishing the liver. At this time, eating more leeks can enhance the qi of the spleen and stomach, which is also good for liver function and laxative.