There are very few vegetables in winter. Even if there are some, they are also anti-season vegetables. Not only do they taste bad, but they are also not full of nutrition. I remember reading an article by a nutrition expert, saying that it’s best to eat less off-season vegetables because it’s not good for the body. This may be a bit overstatement, but the taste of off-season vegetables is really not as good as seasonal vegetables. Every time I go to the market to buy vegetables, I still worry about it. I don’t know what to buy when I go to the market. I’m tired of seeing everything and I don’t have the desire to buy it.
Hair celery should exert the physiological function of celery. When cooking, it should not be overcooked. If possible, it is best to eat raw or half-cooked. Generally, celery leaves are not eaten because of its bitter taste. This is actually a nutritional misunderstanding, because in terms of nutrient distribution, the nutrients in celery leaves are far greater than their stems.
How to make stir-fried pork skin with parsley?
Wash the parsley and cut into sections. Shred the pork skin.
Wash and cut sharp pepper. Wash and mince ginger.
Heat the pot and add some oil. Add ginger and pork skin to stir fry.
Add cooking wine and light soy sauce to stir fry.
Add salt and peppers to stir fry.
Add parsley to stir fry evenly.
Add chicken essence and stir fry. When all the materials are cooked, it can be served.
Don’t fry for a long time. The skin is marinated, so I add a little seasonings. Hope you like the stir-fried pork skin with parsley.