Stir-fried pork skin with celery
Overview
There are very few vegetables of all kinds in winter, and even if they are available, they are out of season. Not only do they not taste delicious, but they are also not nutritious. I remember reading an article by a nutrition expert, which said that it is best to eat less vegetables out of season, as they are not good for the body in all aspects. This may be a bit exaggerated, but out-of-season vegetables really don’t taste as good as in-season vegetables. This is reason enough to eat less out-of-season vegetables. There is no way, I have to eat three times a day, and I worry every time I cook. What should I cook today? Every time I go to the market to buy vegetables, I feel worried. I wander around the market but don’t buy any vegetables. I don’t know what to buy. I’m tired of eating everything and have no desire to buy anything. I wonder if cooking women have such thoughts? To exert the physiological functions of celery, you need to be careful not to overcook it when cooking. It is best to eat it raw or half-cooked if possible. Generally, the leaves are not eaten when eating celery because they have a bitter taste. This is actually a nutritional misunderstanding, because in terms of nutrient distribution, the nutrients in celery leaves are much greater than those in the stems. Celery is sweet, slightly pungent, and cool in nature. It has the functions of calming the liver, clearing away heat, dispelling wind and promoting dampness. Mainly used to treat hypertension, dizziness and headache, red face and eyes, bloody eyes, etc.
Tags
Ingredients
Steps
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Wash and cut the celery into sections
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Wash and cut the pepper into sections, wash and mince the ginger
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Shredded pork skin
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Heat the pan with cold oil, add minced ginger and stir-fry the pork skin
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Add wine-grade fresh stir-fry
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Add pepper and salt and stir-fry until fragrant
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Add parsley and stir-fry evenly
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Add chicken essence, stir-fry and taste.
