Steamed pork with Amomum villosum

Steamed pork with Amomum villosum

Introduction:

"The ingredients are Yangchun specialty (Amomum villosum). Amomum villosum has the function of strengthening stomach and health care. Eating more is good for your stomach. It's a good food. It can be done in a variety of ways. Amomum villosum is a treasure all over the body. Leaves, flowers, roots and stems can be used as medicine. It has the same effect, but it also focuses on some aspects. "

Production steps:

Step 1: pork or ribs will do

Step 2: choose pork or spareribs. I choose pork. Wash the pork, cut it and set it aside.

Step 3: select Amomum villosum, a special product of Yangchun City. Amomum villosum mainly acts on the stomach, kidney and spleen of the human body, and can be seasoned with Qi, harmonizing the stomach and invigorating the spleen. Amomum villosum is often combined with Magnolia officinalis, Fructus aurantii Immaturus, Pericarpium Citri Reticulatae, etc. to treat chest fullness, abdominal distension, less food and other diseases. In addition, Amomum villosum also has the effect of tocolysis. It is often combined with Atractylodes macrocephala and Polygonum cuspidatum to treat fetal restlessness, pregnancy vomiting and other diseases.

Step 4: put the cut pork on the plate and add the ingredients. I choose the electric pressure cooker and steam it in the pressure cooker for about 10 minutes.

Step 5: steam in the pressure cooker for more than ten minutes, and you can serve it. It tastes good. It's a good dish.

Materials required:

Pork: 300g

Or ribs: 300 grams

Amomum villosum: 15g

Peanut oil: right amount

Soy sauce: moderate

Salt: right amount

Note: Amomum villosum has a long history in Yangchun City. As early as 2000 years ago, the pharmaceutical work Kaiyuan materia medica published in the Song dynasty recorded the drug efficacy of Amomum villosum for the first time. It is said that it can appetizer, awaken wine and food, stabilize the fetus, cure evil, relieve pain, and stop dysentery. In the Jin and Yuan Dynasties, Li Dongyuan, a physician, called Amomum villosum a good medicine for wine and food. Because of its pungent and warm Qi, wine and food were changed accordingly. In the Wanchun period of the Ming Dynasty, it was called the miraculous medicine of an Tai. It is recorded in all kinds of later medical prescriptions. It is used as an important medicine for invigorating the stomach and promoting Qi, and for tranquilizing the fetus, drying dampness and stopping diarrhea. Jiao Shude, a modern physician, even more developed than his predecessors. In his book ten lectures on medication, he thought that Amomum villosum and cinnamon had the same effect. He pointed out that "cinnamon is used when inducing fire to return to the Yuan Dynasty, Amomum villosum is used when inducing Qi to return to the kidney, and it is used to treat shortness of breath when the kidney does not accept Qi. It greatly enriched the application scope of Amomum villosum.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: spiced