PorkNutritional value:
In traditional Chinese medicine, pork is considered neutral in nature and sweet in taste, having effects to lubricate the intestines, generate body fluids, replenish kidney energy, alleviate heat toxicity. It treats hot diseases that injure body fluid, thirstiness due to consumption, weak kidneys, postpartum blood deficiency, dry cough, constipation, and nourishes the body.BloodPork broth can quickly replenish the physical discomfort caused by insufficient body fluids, such as irritability, dry cough, constipation, and difficult labor when consumed.Suitable for:
.1 In general, healthy individuals or those with illnesses can consume it. However, excessive consumption leads to an intake of excess calories which convert into fat in the human body, causing obesity; obesity can lead to various diseases;
.2 Suitable for people with yin deficiency, dizziness, anemia, elderly dry cough without phlegm, constipation, and malnutrition..3 Those with damp-heat conditions, thick tongue coating should avoid consuming pork.For fatandlard,

.4 People with high blood pressure or hemiplegia (stroke), those with weak stomach qi, obese bodies with phlegm-dampness, retained food in the intestines should consume it with caution or in small quantities.

Skin and pig's feet

⒋ andhave the effect of "harmonizing blood and qi, moisturizing skin, and beautifying".Beauty-conscious women can eat more pork skin and pig's feet.Rational cooking and consumption:
.1 Pork has various eating methods, with many cooking techniques.
.2 From a nutritional perspective, stewing, boiling, or steaming are the best; frying or roasting are the worst.Because at high temperatures in frying or roasting, the protein in meat can change into carcinogenic substances like benzo(a)pyrene. Thus, it should be avoided as much as possible. Burnt meat is not edible.Soft-cooked pork is easier to digest; proteins break down into amino acids and dissolve in the broth, making the broth rich in flavor and nutrition. After 4-5 hours of slow cooking, cholesterol levels in the meat can decrease by more than 50%..3 Do not wash pork with hot water before cooking because muscle solubilin dissolves easily at temperatures above 15°C, leading to loss of nutrients and a poor taste if cooked with hot water.Pork should be fully cooked as it may contain parasites. If undercooked or improperly handled, they might settle in the liver or brain..4 Pork is an acidic food; for balanced nutrition, pair it with alkaline foods such as potatoes, radishes, kelp, Chinese cabbage, taro, lotus roots, black fungus, tofu, and so on.Pork should not be consumed with yam, shrimp, pigeon meat, freshwater snails, apricot kernels, donkey meat, sheep liver, coriander, softshell turtle, water caltrop, buckwheat, quail meat, beef, and so forth.(2) Do not consume large amounts of tea after eating pork because the tannic acid in tea can form a tannin-protein complex that reduces intestinal movement. This increases the absorption of toxic substances and carcinogens, harming health.

Four Joy Meatballs ingredients:Ground meat, one egg, 100 grams of starch, 15 grams of salt,

soy sauce, MSG 2, 10 pieces of green onions, 10 slices of ginger, oil 500 grams.Four Joy Meatballs preparation:1. Add the egg, chopped green onions, ginger, salt, and starch to the meat filling and mix until well combined; form into four large meatballs;2. Heat the oil to about 88°C (fourth heat level) and fry the meat balls on both sides until golden brown, then drain them in a colander.3. Put a little oil in a pot, add the meat balls, pour in chicken stock, and bring it to a boil; transfer to low heat and simmer for 15 minutes.4. Once the broth thickens, thicken with a slurry of 10 grams of starch mixed with water, place on a serving plate, and garnish with coriander leaves before serving.Four Joy Meatballs cooking tips:Due to frying, about 1000 grams of plant oil are needed.,Yam,Lotus root,Dried black fungus,Tofu, etc.

⒋ Food contraindications: Pork should not be eaten with Chinese plum, licorice,Chinese crucian carp, shrimp, squab,Gastropod shellfish, apricot kernel,donkey meat,goose liver,coriander,soft-shelled turtle,water caltrop,buckwheat,quail meat,beef, sheep's liver,and coriander.⒕ Edible taboos:Milk is not suitable to be eaten with lean meat at the same time because milk contains a large amount of calcium while lean meat contains phosphorus. These two nutrients cannot be absorbed simultaneously and are known as calcium-phosphorus contraindication in foreign medical circles.Only when the calcium-to-phosphorus ratio is between 1∶1 to 1∶1.5 can they promote each other's absorption.(2) After eating pork, one should not drink a large amount of tea because tannic acid in tea can form tannin-protein complexes with proteins, slowing down intestinal peristalsis and prolonging the time food stays in the intestine. This can lead to constipation and increased absorption of toxic substances and carcinogens, which may affect health.The ingredients for four joy meatballs are:

Ground meat,

(1)an egg,100 grams of starch,15 grams of salt,soy sauce,monosodium glutamate (MSG),

10 pieces of green onion,



10 pieces of ginger,500 grams of oil.
The preparation method for four joy meatballs:1. Mix the ground meat with egg, chopped green onions, ginger, and salt and starch until well combined, then shape into four large meatballs;2. Heat about 88°C (four tenths hot) oil in a wok and fry the meat balls until they turn golden on both sides, remove them using a sieve;3. Add a little oil back to the wok, add the10,meat balls,and high broth, bring it to a boil, then simmer over low heat for 15 minutes;4. Once the sauce thickens, thicken with a slurry of 10 grams of starch and stir in until smooth, place on a serving dish, top with some chopped coriander as garnish.A small tip for cooking four joy meatballs:
Due to the frying process, about 1000 grams of vegetable oil are needed.
1 In the meat filling, add eggs, chopped green onions, ginger,salt, cornstarch, soy sauce and mix well until sticky, then form into four large balls;

2 When the oil reaches about 136°F (approximately 88℃), put the meatballs in the pot, fry till both sides are golden brown, then remove with a colander;

3 In a small amount of remaining oil, addthe meatball, and pour inclear brothand bring to a boil, then switch to low heat for 15 minutes;

4 When the broth has thickened, use 10 grams of thin slurry cornstarch to thicken it. Serve on a plate with the original sauce poured over it and finish with chopped coriander on top.
Four Delicacies Meatballs Cooking Tips:
Due to the frying process, prepare about 454 grams (approximately 1000 grams) of plant oil.