Double-cooked sliced meat, formerly known as fried sliced meat, is a northeast dish, which was created by Zheng Xingwen, chef of Daotai House in Harbin during Guangxu period. After cooking, the color is golden and the taste is sweet and sour.

Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.

Nutritional value of braised pork

Pork tenderloin contains high-quality protein, fat and vitamins. It is necessary for human growth and development, and its meat is tender and easy to digest. In addition, heme (organic iron) and cysteine which can promote iron absorption can improve iron deficiency anemia.

Pork is mainly used for treating body fluid injury caused by fever, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, etc., nourishing, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, diuresis and quenching thirst.

Other three courses:

1, sweet and sour pork ribs, is a representative traditional dish, sweet and sour, and is deeply loved by the public. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes. "Sweet and sour" is the common taste of major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are typical Zhejiang cuisine.

2. Boiled fish, also known as Jiang boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

3. The pig-killing dish was originally a stew that was eaten in rural areas of Northeast China every year when pigs were killed near the end of the year. In many places in Northeast China, pig-killing dishes are set up all year round, which has formed a major feature of the Northeast diet. Authentic "killing pigs" is the general name of a series of dishes composed of a variety of dishes. While maintaining the original flavor, the production method of "killing pig dishes" was improved, with rich taste, and almost all parts of pigs were made into dishes.

Extended data

Collocation taboo

1, pork can't be eaten with licorice, it will be poisoned. But you can eat mung bean soup to relieve poisoning.

2. Pork and ebony can't be eaten together, which may lead to poisoning. If it is poisoned, it can be treated with serous fluid.

3, coriander, also known as coriander, is warm and gas-consuming. Pork is greasy, which helps damp heat and produces phlegm. The mixture of these two foods is harmful to health.

4. Rhizoma Atractylodis can strengthen the spleen and nourish the stomach, and can eliminate moisture in the body. But pork helps the human body to increase saliva secretion and moisture, so their functions are opposite, so they can't be cooked together.

5. Beans and pork should not be matched, because the phytic acid content in beans is high, and it often forms a complex with protein and mineral elements, which affects the availability of both and reduces the utilization efficiency; In addition, beans combine with minerals such as calcium, iron and zinc in lean meat and fish, which interferes with and reduces the absorption of these elements by the human body.

Baidu Encyclopedia: Canned Meat