Pregnant women can eat some yam and pork rib soup in moderation, which can provide the necessary nutrients for the body and also help to balance the spleen and stomach, so it is advisable to drink some in moderation during pregnancy, which is beneficial to the health of the pregnant woman.

Yam contains amylase, fat, protein, carbohydrates, and other nutrients. The demand for nutrients during pregnancy is very high, and the nutritional value of yam and pork rib soup is very high, which can supplement the required nutrients and is very beneficial to the health of both the fetus and the pregnant woman.

It is also important to note that it should not be taken with foods high in vitamin C, as it may cause the nutrients in the pork rib soup to be decomposed, making it impossible for pregnant women to absorb the nutrients.

The dry pot is a type of Sichuan cuisine that is very similar to hotpot but without the soup. Pork belly is a common dish that people often eat, with tender meat, which is very good for making pork belly dry pot. The pork belly dry pot, in addition to pork belly, also requires other side dishes, and the cooking difficulty is generally moderate.

Method 1

1. Cut the loin into slices, marinate with scallions, garlic, cooking wine, soy sauce, salt, chicken essence, sugar, and sesame oil.

2. Cut the potatoes into slices, fry them in oil, and cut the green peppers into blocks.

3. Heat the oil, add Douban sauce, scallions, garlic, and spices to stir-fry until fragrant, then add the loin to stir-fry until done, and finally add green peppers.

4. Finally, stir-fry the potatoes, add salt, sugar, chicken essence, and sesame oil, and then remove from heat.

Method 2

1. Cut the pork belly into slices, mince the ginger and garlic, slice the green peppers, and soak the tea tree mushrooms in water in advance.

2. Heat the pot and add oil, stir-fry the pork belly slices until slightly charred, add soy sauce to stir-fry, then remove the pork belly with some oil and set aside.

3. Add some more oil to the pot, and when the oil is hot, add ginger, garlic, and dried chili peppers to stir-fry until fragrant.

4. Then add tea tree mushrooms and salt, and stir-fry. The tea tree mushrooms need to be stir-fried for a longer time, as they are soaked and contain moisture inside, which needs to be cooked dry.

5. When the tea tree mushrooms are almost cooked, add pork belly slices, green pepper shreds, and chicken essence, and stir-fry for about 2 minutes, then it’s ready to be served.

Method 3

1. Prepare the pork belly. Boil a pot of water, add two slices of ginger and a little Sichuan peppercorns, then put the whole piece of pork belly in the water and cook until it is tender, then cut the pork belly into slices when it cools down a little.

2. Peel the potatoes and cut them into potato slices twice as thick as usual. Then fry them in the pot until golden brown, or you can also fry the potato slices on both sides with a little oil in the pot. Mine is fried, but the fried potato slices are a bit soft, not as crispy as fried ones.

3. Put oil in the pot, and when the oil is hot, add sliced ginger slices, garlic slices, minced dou chi, and a half spoon of Pixian bean paste to stir-fry the red oil.

4. After the red oil is cooked, add the pork belly over medium heat and stir-fry slowly until the fatty part of the pork belly becomes transparent. This step is very important; make sure the pork belly is stir-fried to become transparent, so that the pork belly will not be greasy when eaten.

5. After the pork belly has been stir-fried to become transparent, add sliced onions and green pepper segments, stir-fry for a while, then add about 20 Sichuan peppercorns and dried chili peppers, and stir-fry until fragrant.

6. Then add a spoonful of chili oil (or Lao Gan Ma chili oil), and stir-fry for a while.

Wash the red chili peppers, remove the stems, and steam for 5 minutes when the water boils. After cooling, finely chop with a knife. The ratio of minced garlic to chili is

Chili

Add Sichuan peppercorns to the pot when the oil is hot, stir-fry over low heat until fragrant, but do not burn. The ratio of Sichuan peppercorns to chili is

Chili

Pour in the chopped chili and stir-fry over low heat until the chili sauce becomes thick, then add fine salt and some sugar for seasoning as needed.

Pour the minced garlic in and stir-fry it, stir-fry until the garlic aroma comes out.

Method 2

Ingredients: chili powder, finely chopped soybean paste, chopped scallion, ginger, and garlic, salt, monosodium glutamate, and shaoxing wine as needed.

Method: Heat the salad oil to eight degrees and pour it into the prepared soybean paste to fry, then turn off the fire and mix in the chopped scallions, ginger, and garlic, and then pour the contents of the pot over the chili powder, mix it quickly while hot to make the soybean paste chili sauce. Remember not to put the chili powder directly into the pot to avoid burning the chili powder with oil.

Method 3

Materials

5 pounds of red chili peppers, 6 ounces of salt, 1 pound of sugar, 2 ounces of monosodium glutamate, 4 ounces of sugar, 1 pound of Douban sauce, 2 ounces of white vinegar

After buying the chili, wash it first and then place it on a bamboo mat to dry the water. I bought it the first day and made it the second day.

4. Then add the fried杏鲍菇 and celery segments to the pot over high heat and stir-fry. Add soy sauce and sugar and stir-fry until well combined. It can be served in a pot.

做法二

1. Wash the杏鲍菇 and cut it into round slices. The pork belly is also cut into slices, the green and red peppers are cut into blocks, the celery is cut into segments, the ginger and garlic are cut into thin slices, the dried chili is cut, and the ingredients are prepared.

2. As usual, pour oil into the pot and when the oil is about 80 degrees hot, fry the杏鲍菇 until golden and set aside. Add oil to the pot again, add the slices of pork belly and stir-fry until golden. Add dried chili and green and red peppers, then add the fried杏鲍菇, stir-fry with soy sauce and salt, and then it can be served.

3.杏鲍菇 can also be made into Boiled杏鲍菇, which retains the original taste of杏鲍菇. Dry pot杏鲍菇 is more suitable for those who like spicy food. If you are not daring to eat spicy food, you can make Boiled杏鲍菇.

做法三

1. Wash the杏鲍菇 and cut it into slices.

2. Place a wok on the stove, heat the pot and add a sufficient amount of oil. When the oil is about 70-80 degrees hot, add the杏鲍菇 and stir-fry until it turns golden yellow and soft. Then remove from the pot and set aside.

3. Cut the pork into thin slices. When choosing pork, it is best to choose pork belly, as it will taste better when stir-fried.

4. Wash the celery and cut it into segments.

5. Mince the garlic and ginger, and cut the小米椒 into segments. It is important to note that those who cannot eat spicy food only need to add Douban sauce.

6. Heat the pot and add oil, then stir-fry minced ginger and garlic until fragrant. At this time, add the slices of meat and stir-fry until they turn yellow. Add Douban sauce and continue to stir-fry until the sauce releases oil.

1. Wash one piece of konjac, cut into long strips, make a cut in the middle, flip one end into the cut, and all the cut strips are placed on a plate for later use. Wash the green peppers and ginger garlic, chop them, heat some oil in a pot, first fry the peppers, then add the scallions and ginger into the pot to cook until fragrant. Add the konjac to the pot and stir-fry until all the moisture inside is cooked off, then add salt, and finally add a small amount of water. Bring to a boil and then remove from heat.

2. Slice the scallions, wash the green peppers and cut into diamond-shaped pieces, soak the mushrooms in advance to remove the roots, prepare the konjac, bring a pot of water to a boil, add the konjac and blanch for a while, then remove and set aside. Heat some vegetable oil in the pot, add the chopped scallions and sauté until fragrant. Sauté the green peppers for a while, then add the mushrooms and konjac, stir-fry well, add salt, and season with abalone sauce. Sprinkle a little chicken essence before serving and stir well.

3. Wash the konjac, green and red peppers (with seeds removed), garlic. Cut the konjac into thick strips, slice the green and red peppers, and chop the garlic. Bring a pot of water to a boil, add a little salt, and blanch the konjac for two minutes. Drain and dry. Heat some oil in the pot, add the chopped garlic and sauté until fragrant, then add the green and red peppers and stir-fry until about 70-80% cooked. Add the konjac, cooking wine, soy sauce, black pepper, and sugar, and stir-fry for one minute. Add salt and monosodium glutamate, and stir well.

4. Cut red and green peppers into large cubes, slice the garlic; chop the scallions into small segments, slice the ginger, and cut the dried chili peppers into small pieces; cut the konjac into strips; pour oil into the pot, heat it up, and first fry the peppers, then add the scallions and ginger into the pot to cook until fragrant; add the konjac to the pot and stir-fry until all the moisture inside is cooked off; add red and green peppers; add a drop of vinegar; one spoon of salt, add five drops of oyster sauce; serve and enjoy.

1. Wash the millet clean in advance and soak it for a while. Put some water in a clay pot, bring it to a boil, and add the millet when it starts to gurgle. Boil over high heat, cover the lid with a small gap, and then turn the heat down to a low simmer. Wash the Chinese cabbage and cut it into fine pieces. Cook the millet porridge until the grains bloom and the porridge becomes thick, then add the chopped Chinese cabbage, add a little salt, turn off the heat, cover the lid, and let it sit for a while. It’s done.

2. Prepare the green vegetables, wash them clean. Cut the celery and mushrooms into small particles. Grate the carrots into puree. After the millet porridge boils over high heat, turn the heat down to a low simmer. (Add a little salt and 1-2 drops of cooking oil when cooking the millet porridge) Add the chopped celery, mushroom particles, and carrot puree to the boiling millet porridge, and stir in the beaten eggs after the porridge boils again. Turn off the heat once it boils. Use salad oil or corn oil, and do not use heavy-scented oils such as peanut oil.

3. Rinse and soak the millet and glutinous rice in clean water for half an hour, and wash the corn kernels clean. Bring a pot of water to a boil, add the millet and glutinous rice, and then turn the heat down to a low simmer. Stir several times during this process. Cook until the grains of rice bloom and become thick, then add the corn kernels and continue to cook for 2-3 minutes. Grate the ginger, wash the green vegetables, and cut the leaf part into thin strips. Add a little oil to the pot, stir-fry the ginger, then add the green vegetable leaves and stir-fry until they are tender. Add the millet porridge, and simmer over low heat for a while. Turn off the heat and season with salt. Those who do not mind can add a little chicken essence for more flavor.

8. After both green peppers and enoki mushrooms are slightly cooked, add a little chicken essence and stir-fry evenly.

Method two

1. Prepare the ingredients, green peppers and enoki mushrooms

2. Wash enoki mushrooms and slice them.

3. Remove the seeds from the green peppers.

4. Cut green peppers into pieces and set aside.

5. Add oil to the pot.

6. Add enoki mushrooms and stir-fry.

7. After the enoki mushrooms are soft, add green peppers and stir-fry.

8. When the green peppers are half-cooked, add soy sauce for color.

9. After the ingredients are stirred and the green peppers are cooked, add salt and monosodium glutamate.

10. Remove from heat and serve in a dish.

Method three

Cut green peppers into strips! Tear enoki mushrooms into thin strips by hand! Cut ginger and garlic slices for later use