Fennel is rich in vitamins, carotene and cellulose, which can stimulate the nerves and blood vessels of the gastrointestinal tract and have the effect of strengthening the stomach and regulating qi. Northerners like to use fennel and pork to make stuffed buns, dumplings, etc., and they are also fried with eggs and minced meat or even stir-fried together. In our hometown, we always have the impression that it is made with minced meat or eggs. When I was a child, my grandma often had a cold stomach. After eating fennel soup, she couldn't help but say,"My stomach is so comfortable." The effects of fennel are still obvious.
Fennel cabbage is a seasonal product in winter. As the weather warms up, the number of fennel cabbage in the vegetable market has gradually become scarce. One day, I had an idea and wanted to change our local practice of making fruit. Before the fennel cabbage was released from the market, I seized the opportunity to satisfy my cravings, so the fennel pork stuffed fruit was baked.
Enise pork stuffed with oil fruit
Recipe Recommendations
- pork 150 grams
- avacadbro of 20
Steps for Enise pork stuffed with oil fruit
1
Select pork that is 7 percent lean and 3 percent fat, wash and chop, add appropriate amount of oil, starch, pepper, salt, white sugar, soy sauce, and cooking wine to taste, use chopsticks to circle in one direction and stir until you are strong.
2
Remove the old leaves and roots of fennel cabbage, wash and chop.
3
Stir the chopped fennel and the marinated minced pork well.
4
Use your thumb to peel off a small opening on the surface of the fruit, press it inside, and fill it with fennel pork filling.
5
Heat the pan with oil, add the oil, stir fry slightly, then add water just above the oil, boil until the water boils, add a proper amount of salt and soy sauce, cover the lid and simmer for about 8 minutes, open the cover and stir fry until the juice is collected, add a proper amount of chicken essence to start the pan.