Pork amaranth(rou si hong xian cai )

Pork amaranth

Introduction:

"Amaranth leaves are green or purplish red, stem fiber is generally thick, there will be residue when chewing. Amaranth is soft and smooth with strong taste. It tastes sweet and has the effect of moistening stomach and clearing heat. Amaranth is also rich in calcium which can be easily absorbed by human body to prevent muscle spasm. It is also rich in iron, calcium and vitamin K, which can promote blood coagulation, increase hemoglobin content, improve oxygen carrying capacity and promote hematopoiesis. In our vegetable market, red amaranth is more expensive than green

Production steps:

Materials required:

Amaranth: right amount

Lean pork: moderate

Ginger: right amount

Garlic: right amount

Water: moderate

Salt: right amount

Sugar: right amount

Pepper: right amount

Wine: moderate

Chicken powder: right amount

Oyster sauce: right amount

Salad oil: right amount

Raw powder: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Rou Si Hong Xian Cai