The bitter vegetable is a very common wild vegetables, its leaves are jagged, after growing up will bloom purple flowers, usually does not attract attention, but because of the enhancement of the healthy dietary regulations , the bitter vegetable has also become a very hot health care dishes.

Value of therapeutic use: cold, bitter, flat, non-toxic. Cooling and detoxification, brightening the eyes and stomach, breaking up blood stasis and activating blood stasis, eliminating swelling and favoring urination, releasing pus and removing blood stasis, eliminating swelling. Key to colitis, appendicitis, postpartum abdominal pain, acute and chronic enteritis, conjunctivitis, red itchy inflamed skin or itchy skin eczema, on the gums swelling and pain and bleeding, dispel fire and brighten the eyes with certain effects. For acute reticulocyte leukemia, acute and diffuse granulocytic leukemia are inhibitory effect. Externally, it can be used to treat bruises, sores, swellings and pains, canker sores, scrotal eczema. It can clear away heat and detoxification, reduce swelling, remove blood stasis and detoxification, and disperse blood to stop bleeding method.

Bitter vegetable buckle meat.

Key raw materials: pork ribs (pork) 600 grams, 200 grams of bitter vegetables.

Sauce: 10 grams of small onions, 10 grams of ginger, 5 grams of garlic, 8 grams of salt, 4 grams of chicken essence, 5 grams of sugar, 5 grams of rice wine, 5 grams of tapioca starch (lentils), 5 grams of star anise, 8 grams of mace, 1 gram of aniseed, 5 grams of tomato salsa, 20 grams of hoisin oil (refined).

The advantage is that the bitter vegetables for buckle meat: this dish two colors two colors, meat fat and solid and not greasy mouth, the dish is salty and bitter salty.

Practice:

1, sugar and water properly dissolved red bean sugar water;

2, take the tender bitter vegetable cleaning, put into the pot of boiling water blanching;

3, fish out, with cold water refrigeration, draining, laying flat in the bottom of the basin standby;

4, will be scraping the pork, cut into 10 centimeters thick for the small pieces, into the pot boil, go white foam;

5, will be ginger slices as the meat fat not greasy mouth;

This is a good idea. p>5, ginger slices, seasonings, pepper, salt into the pot and cook until seven minutes

6, with a wet cloth to wipe the water on the skin of the meat, followed by smearing red bean sugar water, every 2 minutes and then coated with reserved;

7, the frying pan in the animal oil boiled, the skin of the color of the meat down, into the hot oil frying to the skin of the meat was light brown when the fish out to drain the oil;

8, and then back to the pot to cook for about 1 minute. Fish out;

9, meat skin side down hair, change the knife cut into small square pieces, knife deep to the meat skin (meat skin is not cut);

10, and then into a bowl (skin side down), into the cage, go red steam for 2 bells;

11, will be removed from the material juice, poured into another bowl standby;

12, will be steaming the meat back buckle into the bitter vegetable plate, meat skin side up;

13, the pouring of the sauce into the pot, add tomato sauce, southern wine, pepper oil, 10 grams of water starch (tapioca starch 5 grams of water 5 grams of water) thin thickening;

14. Finally poured on the plate of meat and bitter vegetables on it.