Although this recipe is simple, it has a "big backing". Especially among the people in Guangdong, it is a commonly used auxiliary recipe to treat shells. It is said that it was spread among the people more than ten years ago or even earlier by the Guangdong Provincial Hospital of Traditional Chinese Medicine. Later, the famous respiratory expert Professor Zhang Zhongde also provided this simple dietary supplement to patients with cough and asthma. Of course, no matter which famous person this recipe comes from, it can still be reported by various mainstream media and praised by the people today, because its true effectiveness has been verified for many years.
Orange flesh tastes sour, slightly bitter, and cool in nature. It has the effect of strengthening the spleen and promoting fluid production. Orange peel tastes bitter and pungent. It is warm in nature and has the effect of regulating qi, reducing phlegm and digesting food., . Stew with a little lean pork meat that nourishes yin and replenishes deficiency, and stews warm and carving ginger. It has the effect of relieving asthma, relieving depression and lowering Qi. . Therefore, it has a certain auxiliary effect on cold shells, hot shells, and stubborn shells. It can be drank once a day or every other day. Of course, it is only used as an auxiliary dietary prescription. It also needs to be combined with medicine when necessary. And people can't help but sigh "Chinese medicine is so good and so loved".
From the perspective of modern nutrition, oranges are also rich in vitamin C, vitamin P, etc., which can increase the body's resistance ; they are rich in cellulose and pectin, which can promote intestinal peristalsis, help clear the intestines and eliminate harmful substances in the body; orange peel oil and other substances in orange peel are also effective for old chronic bronchitis 2. It is indeed an excellent fruit for our daily life and when we have colds and coughs. It has also given rise to many exquisite simple dietary recipes. Let’s take a look at the details of today’s original fresh orange stewed lean pork.
Ingredients: 1 fresh orange, 100g lean pork, 3 slices of ginger, a bowl of water, and a little salt. (This is for one person)
- Dip the oranges in water, rub them repeatedly with salt, and then wash them. Then use a knife to gently cut a few slits in the orange body.
- Slice the lean pork and soak it in water for a while, then add a spoonful of flour and rub it to wash away the blood and dirt (you can also blanch the water to remove the blood).
- Put the processed oranges, lean pork, and ginger slices into a stew pot, and add a bowl of water. Simmer over medium-low heat for about 2-2.5 hours.
- Before drinking, add a little salt or no salt according to personal taste. (Some children don't like sourness, so just add a little rock sugar.)
Message from the Soup
The soup is refreshing, with the aroma of the peel mixed with a little meaty aroma, a slightly sour and sweet aftertaste, fresh and moist. The lean meat is also stained with the fragrance of orange peel, and it is particularly fragrant when chewed in the mouth. The ripe orange flesh is plump and juicy, sour and sweet, and mixed with a faint hint of bitterness. The best thing is the fragrant aftertaste in the mouth.
