Bingtang jujube

Bingtang jujube

Introduction:

According to the Chinese herbal medicine book "Ben Jing", jujube is sweet and warm in taste, and can return to the spleen and stomach meridian. It has the functions of Tonifying the middle and replenishing qi, nourishing the blood and calming the nerves, and easing the drug properties. However, modern pharmacology has found that jujube contains rich nutrients such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, trace calcium, and many kinds of amino acids. Rock sugar is sweet in taste and flat in nature. It enters the lung and spleen meridians. It has the effect of Tonifying the middle and replenishing qi, harmonizing the stomach and moistening the lung. Rock sugar can nourish yin and generate fluid, moisten the lung and relieve cough. It has a very good auxiliary therapeutic effect on dry cough, dry cough without phlegm and hemoptysis. "

Production steps:

Step 1: get the ingredients ready.

Step 2: Boil the pork in cold water and blanch it again.

Step 3: blanch the meat, wash the blood foam, drain the oil and fry until golden on all sides.

Step 4: cut into small pieces, add beer, sugar, red dates, soy sauce, vinegar, ginger, bring to a boil.

Step 5: change the low heat to stew until the meat is rotten and the soup is thick.

Step 6: thick oil red sauce, endless aftertaste red dates rock sugar stew is ready!

Materials required:

Pork: 500g

Red dates: 6

Rock sugar: right amount

Beer: 1 can

Old style: 2 tablespoons

Vinegar: 1 tablespoon

Note: there is no need to add salt in the whole process. Pay attention to avoid too dry and scorched when stewing.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and sweet