Stewed meat: It was invented by Manchu people. In the early years, Manchu lived in the wild, and their migration was uncertain. There is only one kind of cooker, which needs to be stewed, so there is the so-called "eight stews".

Pot-stewed dishes: In Song Dynasty, courtiers were in power, and traitors such as Qin Gui were in charge of state affairs. Some people with lofty ideals stir-fry all kinds of vegetables and stew them together, saying that everyone treats it as Qin Gui, eats its meat and drinks its blood. This dish soon spread among the people and was constantly improved through the rich tastes of past dynasties.

2. Different characteristics

Stewed meat is a healthy cooking method, the temperature does not exceed 100℃, which can preserve various nutrients to the maximum extent and will not produce harmful substances due to excessive heating.

There are many kinds of marinated vegetables, although they are all mixed together, but each has its own taste, color and shape. Pot-stewed vegetables are also beautiful, not single in color, but colorful.

Extended data:

Types of stews:

1. Anhydrous stewing: Anhydrous stewing is to put the raw materials in boiling water to remove blood stains and fishy smell, then put the seasoning in a pottery vessel and cook it directly on the fire.

2. Waterproof stewing method: Waterproof stewing method is to scald the raw materials in boiling water, put them in a porcelain bowl, seal them with paper, put the bowl in a basin (the water in the basin should be lower than the mouth of the bowl, and the boiling water should not be immersed), and cover tightly to prevent air leakage so as to make the fire burn. The water in the pot keeps boiling, and it can be stewed in about three hours.

This stewing method can make the fresh flavor of raw materials difficult to lose, and the cooked dishes are rich in flavor and clear in soup color. Some put a sealed bowl of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, the steaming time must be mastered. Insufficient steaming time will make the raw materials immature, less fragrant and less delicious; Steaming for too long will also make the raw materials too ripe, losing flavor and taste.