Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong's Resting Diet Spectrum says: Preserved eggs are pungent, astringent, sweet and salty, which can relieve heat, sober up, relieve large intestine fire, treat diarrhea and disperse astringency. Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness. Everyone can eat it: fire is the most suitable; Children, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and patients with liver and kidney diseases should eat less. Note: Preserved eggs should not be eaten with soft-shelled turtle, preserved plum and brown sugar. Usage and dosage: Jiang Mo and vinegar should be used to detoxify preserved eggs; Preserved eggs are best eaten after being cooked. Preserved eggs also contain lead, so children should eat less. Not suitable for storage in the refrigerator. Ingredients: millet, coix seed, black glutinous rice, brown rice and other miscellaneous grains 100g, lean meat 50g, preserved eggs 1, shiitake mushrooms 50g, shredded onion 50g, dried shrimps 50g, scattered eggs, pepper and salt. Practice: 1, millet and other miscellaneous grains are washed and cooked for use. 2, preserved eggs are shelled and cut into pieces, and mushrooms are washed and shredded for use. 3. Heat oil in a wok, pour in mushrooms and shrimps, stir-fry until fragrant, and then add water to boil. 4. Add the main ingredients, pork and preserved eggs, add seasoning after cooking, and sprinkle with shredded onion before turning off the fire.