The Allure of the Confinement Dish
The Significance of Confinement Cuisine
During the postpartum confinement period, numerous blood – enriching dishes are essential, and pig liver is an indispensable ingredient. But how can we vary the cooking method to make pig liver more delicious and nourishing? When angelica and astragalus are boiled in water, and the water is skimmed and used to stir – fry the pig liver, the liver acquires a delicate fragrance of traditional Chinese medicine, which is surprisingly delicious. Water chestnuts are also crisp, sweet, and refreshing. Pregnant women should avoid water chestnuts, but postpartum mothers can consume them in moderation. With the combination of Chinese herbs, it becomes a delicious medicated confinement meal.
Ingredients for the Dish
Required Ingredients
- A small amount of salt and sugar
- One piece of pig liver
- About ten water chestnuts
- A small amount of ginger and green onions
- A small amount of angelica
- A small amount of astragalus
- A little rice wine
- A little light soy sauce
Step – by – Step Cooking Process
Preparing the Materials
Prepare the materials. Wash the pig liver. Do not squeeze out the blood vigorously; just rinse it.
Boiling the Herbal Mixture
Boil the rice wine with angelica and astragalus for a while.
Slicing the Ingredients
Slice the pig liver and water chestnuts.
Cooking the Dish
- Put ginger and green onions in the pan.
- Fry the ginger and green onions until fragrant, then add the pig liver and stir – fry until it turns white.
- Add the water chestnuts and stir – fry.
- Pour in the angelica – astragalus water, add light soy sauce, salt, and sugar for seasoning. The starch of the water chestnuts will naturally thicken the dish.
The Finished Dish
It’s ready to be served. It’s truly delicious!
