The effect of mung bean stewed lean meat: clearing away heat and relieving summer heat, promoting fluid production and quenching thirst.

Raw materials: 50g of mung bean, 200g of lean pork, 0/0g of medlar/kloc, 0/0g of gordon euryales, 5g of salt, 8g of chicken essence, 3g of pepper, 20g of onion ginger, 0g of broth10g of cooked lard10g.

Method:

1, mung beans, and Euryale ferox are soaked in water. Clean lean meat, cut into pieces and blanch.

2. Add water to the casserole and boil the broth.

3. Add onion, ginger and lean meat and stew 10 minutes or so.

4. Add the soaked mung beans and Euryale ferox, and stew for 10 minute.

5. Season with salt, chicken essence and pepper, pick out onions and ginger, sprinkle with medlar and pour in cooked lard.