Don't Worry about Getting Fat After Eating It-spicy Pork Konjac

Name: Don't Worry about Getting Fat After Eating It-spicy Pork Konjac
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork tenderloin; 300g Konjac; 1 carrot; 1/2 onion; 1/2 bag Laoganma hot pot base; Some Cooking oil; Some salt; Some MSG; Some parsley; Some shallot; Some ginger; Some garlic; Some Soy sauce

by The joyful life of pyrotechnics

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Konjac is a perennial plant. The edible part of the underground tuber is oblate and grows under the sparse forest. It has many functions such as lowering blood sugar, lowering blood lipids, lowering blood pressure, dispersing toxins, beautifying the skin, improving the pulse, losing weight, and appetizing. Konjac is rich in cellulose and trace elements, as well as 16 kinds of amino acids, and low in fat and calories. It is a rare nutritious diet food. The soluble dietary fiber of konjac will absorb water in the intestines and stomach and become swollen, thereby increasing the feeling of fullness; it will also become a colloidal state in the intestines and stomach to prevent the absorption of fat. "

Don't Worry about Getting Fat After Eating It-spicy Pork Konjac

1. Wash the konjac, cut into slices and then cut into strips.

2. Boil the cut konjac in boiling water for one minute to remove the alkaline smell.

3. Wash the tenderloin and cut into thin slices, pat the ginger and garlic, and cut the green onion into sections. Slice carrots and onions, and cut parsley into sections.