Stir-fried day lily with lean meat
Overview
The fresh wild day lilies picked in the summer were blanched and frozen in the refrigerator. Now they are taken out and they are really delicious. Du Niang said that daylily is neutral in nature, sweet in taste, slightly bitter, and returns to the liver, spleen, and kidney meridians; it clears away heat and diuresis, detoxifies and reduces swelling, stops bleeding and relieves troubles, widens the chest and diaphragm, nourishes blood and calms the liver, diuretics and breasts, soothes the throat and widens the chest, and clears away dampness and heat. It has the functions of making milk, detoxifying alcohol, etc.; it mainly treats dizziness, tinnitus, palpitations and depression, red and astringent urine, edema, hemorrhoids and bloody stools, dry mouth and throat, bloody stools, difficulty urinating, vomiting blood, nose bleeding, constipation and other diseases. It has different effects on treating hepatitis, jaundice, rheumatoid arthritis, periodontitis, dysentery, hemorrhoids, habitual constipation, tuberculosis, hyperlipidemia, neurasthenia, Alzheimer's disease and other diseases. Its flowers, stems, leaves and roots can all be used as medicine. With such good medicinal value, I will pick more this year and save it for winter.
Tags
Ingredients
Steps
-
Thawed daylilies
-
Slice lean pork, add less cooking wine, soy sauce and water starch to marinate
-
Take out the water from the day lily
-
Add an appropriate amount of oil to the wok, sauté onion, ginger and five-spice powder, add pork and stir-fry
-
Add daylily and stir-fry
-
Add salt and pepper to taste
-
Remove from pan and plate.
