Double Cooked Pork Slices, formerly known as Fried Pork Slices, is a northeast dish, which was created by Zheng Xingwen, the chef of Harbin Daotai Prefecture, in Guangxu period. After cooking, it is golden in color and sweet and sour in taste.

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

Nutritional value of pot-stewed meat

Pork tenderloin contains high-quality protein, fat, vitamins, etc. needed by 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 damage caused by fever, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, facilitating urination and quenching thirst.

Other three courses:

1, sweet and sour pork ribs, is a representative traditional dish with sweet and sour flavor. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily. "Sweet and sour" is a taste shared by all the major cuisines in China. Sweet and sour pork ribs originated in Zhejiang, which is a typical Zhejiang dish.

2. Boiled fish, also known as river 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 it was close to the end of the year to kill pigs. In many places in Northeast China, pig-killing dishes are set up all the year round, forming a major feature of the Northeast diet. Authentic "killing pig dishes" is the general name of a series of dishes composed of a variety of dishes. While maintaining the original flavor, the preparation method of "killing pig dishes" has been improved, with rich taste, and almost all parts of pigs have been made into dishes.

Extended data

Collocation taboo

1, pork can not be eaten with licorice, eating together will cause poisoning. But you can eat mung bean soup to relieve poisoning.

2. Pork and ebony cannot be eaten together, which may cause poisoning. If poisoned, it can be treated with serofluid.

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

4. Rhizoma Atractylodis can strengthen the spleen and nourish the stomach, and can remove moisture from the body. But pork helps the human body to increase saliva secretion and moisture, so their effects 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 the two 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: Potted Meat