"Loquat" has been listed as early as March. Due to different producing areas, the time to market of loquat varies from place to place. For example, Fujian and Yunnan listed in March, Sichuan listed in April, and Zhejiang, Jiangsu and Anhui listed in May. Loquat is a treasure all over the body, and it can also be said that medicine and food are homologous. Every loquat season, people will make some loquat cream and drink it themselves, usually boiled with Fritillaria cirrhosa. Self-made loquat cream has a good health-preserving effect, but it must not be used as medicine, because a certain proportion of loquat leaves are added to the medicinal loquat cream. However, be careful about this. Self-made products should be simple and safe, and loquat leaves should not be added easily, because loquat leaves themselves are slightly toxic, and non-professionals should not use them indiscriminately.

Since loquat is mentioned here, it is natural to say that we should eat loquat. Maybe many friends will say it's not easy. Loquat can't be eaten after it is bought back or made into loquat cream or loquat dew. Indeed, these ways of eating are very common and extremely common. But I don't know if you have seen loquat as a dish, such as "Loquat Banquet". Some friends may know this loquat banquet. To put it simply, loquat, as a food ingredient, is indispensable for all dishes. Of course, in such a big country, it is normal to have similar banquets. There is such a restaurant in Tangqi, Hangzhou, which insists on using loquat as a table for 12 years.

This restaurant can be said to be a time-honored brand, named "Wang Yuanxing". This restaurant is mainly devoted to the research and development of loquat dishes, because Tangqi is the hometown of loquat, which can be said to be adapted to local conditions. Here, loquat can be paired with pork, chicken, shrimp and fish. The taste of loquat feast was sweet from the beginning, and now it is mainly salty and fresh. In addition to innovative dishes, there is also a home-cooked dish "loquat stew" left by the older generation. The click rate of this dish is one of the best in this restaurant. Maybe people are curious about this dish. Large pieces of meat are served with large loquats.

The braised pork with loquat soil is actually very simple and not as complicated as people think. In fact, it is loquat braised pork, which makes the original braised pork feel sour and sweet. First of all, we choose large fresh loquat to peel and core for later use. Then cut the meat into large pieces and blanch it a little. Then stir-fry the pork, add the aniseed and simmer for 2 hours. Add the prepared loquat peeled and pitted before taking out the pan, stir-fry evenly, then bake for 5 to 10 minutes, then take out the pan and put it on the plate, so that the whole dish is shaped.

Now that loquat is on the market, this loquat stew is completely homemade, that is, loquat braised pork, without any difficulty. As long as you can cook braised pork and cut the meat bigger. To tell the truth, the taste of meat has not changed much, but it still has a sweet and sour feeling. After all, adding loquat and eating some meat at the same time can relieve boredom. It is the season to eat loquat. The so-called fruit is the best in season, so don't miss it.