Purple back vegetable in shredded pork soup(rou si shang tang zi bei cai )

Purple back vegetable in shredded pork soup

Introduction:

Zibeicai, also known as Panax notoginseng, hongbeicha, xuepi, guanyincai, etc., is a perennial perennial herb of Panax notoginseng in Compositae. It originated in China and is distributed in Guangdong, Hainan, Fujian and Taiwan. The fresh leaves and shoots of zibeicai are rich in vitamin C and flavonoid glycosides, which can prolong the action time of vitamin C, reduce the incidence of vascular purpura, improve the ability of anti parasite and anti-virus, and have certain anti-tumor effect. Indications: cooling blood to stop bleeding, clearing heat and detumescence. For hemoptysis, HAEMORRHEA, dysmenorrhea, blood gas pain, bronchitis, pelvic inflammatory disease, heatstroke, amoebic dysentery; external treatment of trauma, bleeding, ulcers, carbuncle, paronychia. (the above information is from the Internet) this dish was made shortly after I came back from China. At that time, the purple back dishes outside the yard were crazy, and the vines were everywhere. I picked some tender buds and came back to make this purple back dish with shredded pork in soup. It's simple and tastes good. "

Production steps:

Step 1: first boil a pot of water, pour in the right amount of olive oil.

Step 2: put the washed and picked purple back vegetables into the water.

Step 3: cook over high heat until soft, add a little salt.

Step 4: put it in a bowl.

Step 5: heat up the pan, add olive oil, ginger and garlic.

Step 6: pour in the marinated shredded meat and stir fry for a while.

Step 7: add some boiling water to boil.

Step 8: add a little salt, pepper, chicken essence and sesame oil to make the soup.

Step 9: then pour the soup into the big bowl of purple back dish, and you can eat it.

Materials required:

Shredded pork: right amount

Zibeicai: moderate

Ginger: right amount

Garlic: right amount

Olive oil: right amount

Sesame oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: stir fry the shredded meat as fast as possible, add boiling water to boil. So the meat will be tender and smooth.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Si Shang Tang Zi Bei Cai