Hibiscus Pork, belongs to Zhejiang cuisine, this dish is beautiful in color, fragrant and delicious. Table of Contents Ingredients Methods Efficacy Food Compatibility Edit this section Ingredients Ingredients for Hibiscus Pork: Hibiscus Pork Main Ingredients: Pork Tenderloin 500g Auxiliary Ingredients: Shrimp 100g, lard (board oil) 125g, ham 10g, greens 3g, egg white 25g, Seasoning: coriander 25g, ginger 15g, peppercorns 10g, glutinous rice wine 50g, yellow wine 25g, hot soy sauce 10g, salt 2g, monosodium glutamate (MSG) 3g,... Starch (corn) 5 g, 25 g sesame oil, 25 g lard (refined) Edit this section of the practice of hibiscus meat: 1. 5 g cooked ham cut into minced, 5 g cut into plum petal shape to be used; 2. the tenderloin cut into hollyhock leaf shaped slices of 6.6 cm long, 3.3 cm wide, 0.7 cm thick, impregnated with salt, monosodium glutamate, spicy soy sauce, and laid flat in a bamboo basket to dry; 3. lard peeled off the membrane and 4. lay the tenderloin flat on a cutting board and sprinkle with dry starch; 5. place 1 piece of lard on the curved side of the tenderloin; 6. place 1 shrimp on the sweet-tipped side and gently tap the shrimp on each side with a knife so that the lard and shrimp are tightly packed against the meat; 7. coat the shrimp and lard with beaten egg whites; 8. divide the minced ham into 25 equal portions and place on top of each shrimp; 9. place the ham on top of each shrimp; 9. place the ham on top of each shrimp; 10. place the ham on top of each shrimp. Each shrimp above; 9. board oil above each put on the cleaned cilantro leaves 1; 10. tenderloin slices flat in the funnel on the first into the boiling water slightly scalded after draining the water; 11. frying pan hot, first under the sesame oil, burned to seventy percent heat, into the peppercorns fried for about 5 seconds to the peppercorns blackened when fish out; 12. under the cooked lard, when the oil temperature rises to 60% of the hot oil, that is, the oil is dripping in the tenderloin on the meat slices, so three times consecutively dripping pouring To shrimp, meat are into jade white until; 13. take a disk, the meat stacked in the disk, the bottom and the second layer of 10 pieces, the third layer of 7 pieces, each four layers of 5 pieces of ginger as a flower core, surrounded by ham flowers will be the pot of hot oil out, put on medium heat, under the river rice wine, salt, monosodium glutamate, yellow wine, burned to the juice is thick and viscous, drizzled in the meat on the hibiscus that is complete. Edit this section efficacy qi and blood double tonic tonic deficiency nourish the body treatment of malnutrition Edit this section food incompatibility Shrimp: Shrimp is not to be eaten with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannins, such as grapes, pomegranates, hawthorn, persimmons, etc., not only will reduce the nutritional value of protein, but also tannins and calcium ions combined to form insoluble conjugates to stimulate the intestines and stomach, resulting in discomfort, vomiting, dizziness, nausea, and diarrhea and abdominal pain and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.