Pork neck meat effects and functions:
Pork neck meat is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia.
Pork Neck Meat serving method:
Fried Pork Neck Meat
Materials: Cooking Oil, Pork Neck Meat
Methods:
1, put the oil into a pot and heat it to 100 degrees Celsius and put in the defrosted "marinated pork neck meat and deep fry it to about 6 minutes, the skin is golden brown and drain the oil
2. Shred the lettuce and slice the lemon.
3. Deep fry the pork neck meat slices, arranged in the lettuce shredded above the lemon garnished with flowers can be decorated.
4. Stick a little salt or pepper on it when serving.
Carbon grilled pork neck
Materials: 500 grams of pork neck, 500 grams of seasoning soy sauce, 150 grams of salt, 200 grams of monosodium glutamate (MSG), 1,000 grams of sugar, 100 grams of peanut butter, sesame sauce.
Practice:
1, pork neck meat cut off fat wash, put into boiling water blanch for 5 minutes on high heat, pull out the water standby.
2, the soy sauce, salt, monosodium glutamate, sugar, peanut butter, sesame paste, evenly spread on the whole piece of pork neck meat marinade for 5 hours.
3. Grill the marinated pork neck over low heat for 30 minutes or until cooked through, then slice into 0.5-cm-thick slices and place on a plate lined with lettuce leaves and garnish with parsley and orchids.
Features: Marinated pork neck can be cut into slices, shreds, dices, strips, etc., can be made into charcoal grill, deep-fried, soup, soup, and other cooking methods and flavors with a good full flavor, tender and crispy texture.
Applicable to people:
Damp heat and phlegm stagnation within the person with caution; obesity, high blood fat people should not eat more.