Fried kelp root with pork(wu hua rou chao hai dai gen )

Fried kelp root with pork

Introduction:

"Nutritional efficacy: sweet and salty in taste, flat in nature, entering spleen, stomach and kidney channels; tonifying kidney and nourishing blood, nourishing yin and moistening dryness; indications: heat injury, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Eating kelp regularly can reduce inflammation and fever, replenish blood and moisten spleen, reduce blood pressure, and also has curative effect on lymph tuberculosis, beriberi edema, dyspepsia, skin ulcer and other symptoms. Food Taboo: kelp is cold and cold, and it is not suitable to eat more kelp if the spleen and stomach are deficient and cold

Production steps:

Materials required:

Pork: 250g

Kelp root: 250g

Red pepper: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Chao Hai Dai Gen