Nutrient-rich [black Pepper Iron Stick Yam]

Name: Nutrient-rich [black Pepper Iron Stick Yam]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Iron Bar Yam; Some Pork belly; Some Edamame; Some corn kernels; Some Millet pepper; Some Crushed black pepper; Some salt; Some Chicken Essence; Some Soy sauce

by Delightful food temptation

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The appearance of the yam is not surprising, the earth-brown skin, the appearance is a thin cylindrical shape, the flesh is white and firm, and the taste is slightly sour and sticky when chewed. However, “medicine can’t look good.” According to ancient records, edible yam has the functions of “smart ears and eyesight” and “not hungry and prolonging life”, which is very beneficial to human health. The folks also spread that yam is good for regulating physiological ability and weakening after illness. Physical fitness, women's postpartum care, and children's physical fitness have significant effects, so they are called "food medicine".
Yam has the effects of invigorating the spleen, dehumidifying, tonifying qi, replenishing the lungs, strengthening the kidney, and replenishing essence. Yam contains soluble fiber, which can delay the emptying of food in the stomach, control the increase in blood sugar after meals, and can also help digestion and lower blood sugar. "

Ingredients

Nutrient-rich [black Pepper Iron Stick Yam]

1. Right amount of iron rod yam, peel off the skin. Put the planed yam into a water basin to prevent it from turning black, and slice the yam with an oblique knife (it is fragile when it is too thin).

Nutrient-rich [black Pepper Iron Stick Yam] recipe

2. Right amount of pork belly, slice; right amount of edamame; right amount of corn kernels; right amount of millet pepper; right amount of crushed black pepper.

3. Heat the pan with a proper amount of oil, then add a proper amount of pork belly, chop loose, and sauté until fragrant. After sautéing the pork belly, grill the sauteed pork belly to the side of the pot, and add an appropriate amount of millet pepper. Add a small amount of water several times and fry until the millet pepper changes color. After the millet pepper changes color, stir fry together with the pork belly. Stir fry to remove the dry air of the chili, and fry the aroma of pork belly.

4. Add appropriate amount of edamame and fry until broken. After the edamame is broken, add the right amount of iron rod yam, salt, chicken essence, light soy sauce, corn kernels, crushed black pepper, and water. Turn to high heat and stir evenly. When the water is almost dry, add the right amount of water again, stir fry together until the water at the bottom of the pan is dry, then turn off the heat and start the pan.

5. Finished picture

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