Fried pork with chives

Chives are a common food in our daily life. They have high nutritional value and have a certain blood-producing effect. Many people like to eat leeks, but leeks have a strong taste, so be sure to eat them in moderation. Chives can be paired with many foods and have different tastes. The cooking methods are simple and diverse. Fried meat with leek is also a very good choice, you can try it.

1. Method

Dice the pork tenderloin, marinate with cornstarch, cooking wine and white pepper and set aside; wash and cut the leeks into small pieces; blanch the green beans in boiling water, and immediately rinse them with cold water to make them look green; heat the pan, pour in oil, stir-fry the pork tenderloin until 90% cooked and serve; pour a little more oil into the pan, pour the leeks into the pan and stir-fry over high heat for a while, then add the fried pork tenderloin and green beans, add salt and light soy sauce, stir-fry quickly and serve.

2. Other methods

Choose one ounce of fat and three ounces of lean meat, wash them, and cut them into strips that are one inch and a half long, one inch thick, and one inch wide. Wash and clean the chives, drain the water, and cut into 8 cm long pieces. Put the pot on the stove, add 70 cents of cooking oil and heat it up, put in the shredded fat meat, stir-fry until the oil comes out, then add the lean meat and stir-fry until the meat changes color, add soy sauce and continue stir-frying until the shredded meat is colored and serve. Heat oil in the original pan, add leeks, salt and sugar, stir-fry quickly for a few times, pour in shredded pork and stir-fry evenly.

3. Nutrition

Leek is warm in nature and spicy in taste. It has the effect of nourishing the kidney and promoting yang, so it can be used to treat impotence, spermatorrhea, premature ejaculation and other diseases. Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. Pork tastes sweet and salty, and is neutral in nature. It enters the spleen, stomach, and kidney meridians; it nourishes the kidneys and blood, nourishes yin and moistens dryness.