Braised pork sausage with green olives
Overview
Two ingredients make this simple and delicious stew! (You can also use a casserole to make soup if you don’t have a stew pot.) Green olives are rich in nutrients. The pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The vitamin C content is 10 times that of apples and 5 times that of pears and peaches. It also has a high calcium content and is easily absorbed by the body. Traditional Chinese medicine believes that olives are sweet, sour and flat in nature, enter the spleen, stomach and lung meridian, clear away heat and detoxify, are good for the throat and resolve phlegm, produce fluid and quench thirst, cure throat problems and throat discomfort symptoms, are natural and have no side effects, relieve troubles and sober up. In winter and spring, chewing 2 to 3 fresh olives every day can prevent upper respiratory tract infections. Children often eat it, which is very beneficial to the development of bones. Olives have certain medical effects and are traditional Chinese medicinal materials. Stewed pork sausage with green olives has the effect of resolving phlegm and relieving cough.
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Ingredients
Steps
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First, dunk the pork intestines into water to wash the intestines
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You don’t need to use too much water to fill the intestines, as shown in the picture, it will be a little puffy. Too much water will wash away the powder in the intestines
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Use a small spoon, two spoons of salt, and two spoons of cornstarch to wash the pig intestines to remove the odor, then wash them with clean water, or soak them in clean water
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Simple material arrangement station
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Green olives can also be cut in half
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First, simmer the green olives for 20 minutes
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After 20 minutes, add the washed vermicelli and bring to a boil over high heat, then reduce the heat and simmer for 40 minutes, then season well
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The fragrant and delicious green olive braised pork vermicelli is ready! ! !
