"Potting" means cooking food slowly with a small fire, which can effectively dissolve the nutrients in food in water and is beneficial to human digestion and absorption. However, many substances in food will change or even be destroyed when cooking at high temperature for a long time.

Nutrients in food are generally carbohydrates, fats, protein, vitamins and trace elements. In the cooking process, the longer the time, the higher the temperature, the destruction of amino acids and the decrease of nutrition. At the same time, it will also make the dishes lose their umami flavor, and the more vitamins they lose, they will even disappear.

Therefore, the cooking time of meat food should not exceed 2 hours, the decocting time should be controlled within 40 minutes after adding traditional Chinese medicine, and vegetables should be put after the soup is boiled, otherwise the nutrition will be destroyed to varying degrees.