Pork loin is rich in protein, fat, and also contains carbohydrates, riboflavin, vitamin A, thiamine, ascorbic acid, calcium, phosphorus, iron and other components, which have the effect of tonifying kidneys and aphrodisiacs and consolidating lean qi.
Braised pork loin
Ingredients: 150 grams of raw pork loin, 10 grams of dongru, 10 grams of ginger and green onion.
Seasoning: peanut oil 30 g, salt 10 g, monosodium glutamate 8 g, sugar 3 g, dark soy sauce 10 g, oyster sauce 5 g, a little pepper, wet corn starch 20 g, sesame oil 5 g, clear soup 50 g.
Preparation steps:
1: Cut the pork loin into thick slices, winter rue, sliced ginger and chopped green onion into sections.
2: Heat the oil in a frying pan, sprinkle with ginger slices, winter rue and pork loin and stir-fry for a while.
3: Add clear broth, salt, monosodium glutamate, sugar, soy sauce, oyster sauce and pepper, and beat with wet corn starch when the juice is thick, and put on the plate.
Stir-fry pork loin
ingredient:
30 grams of peeled peach kernels, 20 grams of goji berries, 3 pork loins, 1/2 spoon of salt, 1 tbsp cooking wine, 1 tbsp of rock sugar powder, 2 slices of green onion and ginger, a little water starch
1, the pork loin is divided into two from the middle, remove the white gland in the middle, and cut the flower knife.
2: Add salt, green onion ginger and cooking wine to the taste to remove the fishy face, wash it, add a little water starch and grasp well.
3: Put oil in a pan, sauté the peaches until golden brown, then sauté the pork loin until white.
4: Add the soaked goji berries, add salt, icing sugar, stir-fry well, put out, sprinkle with peach kernels.
Stir-fried pork loin with celery
1 pair of pork loin, 1 chili pepper, 3 celery, 1 green onion, ginger to taste, salt to taste, cooking wine to taste, chicken essence to taste
1: Cut the pork loin in half and remove the white fascia.
2, after disposing of the fascia, use corn starch, salt to grasp and wash, cut into small pieces, and then put water to use, put some cooking wine in the water.
3: Cut the parsley, green onion, pepper and ginger.
4: Fry the ginger and pepper in a frying pan.
5: Sauté the pork loin and sauté it, and remove the fishy with cooking wine.
6: Sauté the green onion and celery together until it is broken, slip some water, then add salt, chicken essence and raw soy sauce to taste well.
Slate waist flower
ingredient:
Pork loin 500 g, parsley segment 100 g, red bell pepper pieces 50 g, onion rings 50 g, garlic slices 10 g, ginger slices 5 g, column sauce 10 g, seafood sauce 10 g, sour plum sauce 8 g, spicy fresh sauce 5 ml, salt 2 g, chicken powder 3 g, monosodium glutamate 2 g, cooking wine 2 ml, pepper powder 1 g, aquatic powder 10 g, broth 100 ml, butter 25 g, salad oil to taste.
Preparation steps:
1, wash the pork loin, cut it from the middle and then clean the waist, then cut the wheat ear flower knife and cut it into pieces, rinse the blood with flowing water, and then put it into the pot of boiling water until it is eight minutes cooked, then fish it out and drain it.
2: Heat the pot with oil, add garlic slices and ginger slices to fry until fragrant, put in the next column sauce, sour plum sauce, spicy fresh sauce, salt, chicken powder, monosodium glutamate, cooking wine, pepper and broth, pour in the waist block, parsley segment and red bell pepper block, turn well, after using water corn starch, drizzle the oil, put the pot into the oil and onion ring and boiling iron plate, that is.
Pan-fried pork loin
Ingredients: Selected pork loin
Toppings: white pepper, black pepper, rosemary, italian vanilla leaf, olive oil, sugar salt, cooking wine
1: Cut the pork loin into moderately sized slices, put it into a large bowl, add olive oil, sugar, salt, starch, two pinches of black pepper, a pinch of white pepper, a small amount of rosemary and vanilla leaves, add a small amount of water and starch, mix well, cover with plastic wrap, and leave the refrigerator still for one night.
2: Take out the pork and use a knife to cut a few small openings on the surface of the pork.
3: Add olive oil to the pot, until the aroma of olive oil is smelled, pour the pork directly, and then use chopsticks to put it well.
4: Fry over high heat until one side is browned (not too scorched, some are golden brown), turn over, ditto until scorched.
5、 Slowly pour the cooking wine on the palm of your hand, just one hand, evenly sprinkle in the pot (repeat 2 times)
6: Each side of the pork is brown, then turn to low heat, cover the pot and fry each side on a low heat for 3-4 minutes, fry 3 times per side
7: When both sides are completely golden brown and there is a large amount of gravy oozing out of the heat, cover and fry on each side for half a minute.
8: Spread on a plate and sprinkle evenly with a handful of rosemary.
Cleaning tips:
1. Clean the appearance.

2, the pig loin flat on the knife board, with a flat knife to cut the cross-section of the pig loin, you can see the white thin tube and the surrounding darker tissue, these are the source of the smell, with a knife or scissors to remove it, the more thorough the better, and then rinse clean, soak in water.
3, before cooking, change the knife and blanch it in boiling water, and then wash it.
Pig loin, alias pig kidney, dialect called pig loin, because of the shape of the instrument like ancient silver ingots and named "silver ingot box". Pig loin is rich in nutrients, suitable for people with kidney deficiency, waist pain, sperm retention, night sweats to eat, the elderly kidney deficiency deafness, tinnitus is also suitable for eating, but high blood lipids and high cholesterol people are contraindicated.
Suitable for people
It can be consumed by the general population
1. Suitable for people with kidney deficiency who have waist pain, sperm and night sweats; it is suitable for the elderly with kidney deficiency, deafness and tinnitus;
2. People with high blood lipids and high cholesterol should not eat
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