Pork and kelp buckle(wu hua rou hai dai kou )

Pork and kelp buckle

Introduction:

"Kelp is rich in carbohydrates, less protein and fat. Compared with spinach and rape, kelp contains several times to dozens of times more crude protein, sugar, calcium and iron, except vitamin C. Kelp is rich in calcium, which can prevent calcium deficiency in human body. The iodine in kelp is very rich, it is the main raw material for the synthesis of thyroid hormone in the body, and the luster of hair is formed by the function of thyroid hormone in the body. Iodine can stimulate the pituitary gland, reduce the level of estrogen in women, restore the normal function of the ovary, correct endocrine disorders, and eliminate the hidden danger of mammary gland hyperplasia

Production steps:

Step 1: cut kelp into 2 cm long strips.

Step 2: make a simple knot.

Step 3: kelp buckle is ready.

Step 4: slice pork.

Step 5: put oil in the pan.

Step 6: after oil is hot, put green onion. Stir fry sliced meat, add soy sauce.

Step 7: stir fry kelp button, add some water and salt.

Step 8: simmer for 15 minutes and season with chicken essence.

Step 9: Stewed kelp buckle is ready.

Materials required:

Kelp: right amount

Streaky pork: moderate

Scallion: right amount

Peanut oil: right amount

Chicken essence: appropriate amount

Old style: moderate

Salt: right amount

Note: 1. Pork fat more, stewed kelp taste better. 2. It's better to stew kelp with thicker kelp.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Hai Dai Kou