Black pork is rich in nutritional value and delicate in meat quality. Unsaturated fatty acids and linolenic acids in muscle can protect our liver, enhance immunity, increase SOD activity, inhibit MDA production, avoid aging and aging, and have extremely high nutritional value and health care function. Long-term consumption can prolong life. Glutamate, glycine and alanine in black pork are higher than those in domestic pigs, and the boiled soup is rich and can be used for health care.

In addition, black pork is rich in iron, protein, vitamins and other substances, which are nutrients that modern people lack, and the fat content of black pork is also very low. Modern people can eat more black pork to provide balanced nutrition for the body, and supplement minerals, vitamins and protein without worrying about getting fat.

Cooking methods.

Pat the black pork into pieces and marinate it with salt, cooking wine, soy sauce and starch. Slice the green pepper and onion.

Add starch and flour to egg white and stir. Add the meat and stir well. Mix the fruit juice with sugar, salt, cooking wine, soy sauce, vinegar and starch.

Fry the meat in 50% hot oil until golden brown.

Stir-fry shallots, ginger and garlic, pour in the sauce and cook until thick. Pour in the side dishes and meat, and stir well.