First, stews mainly rely on water as a heating medium, so the temperature will not be too high, basically not exceeding 100 degrees Celsius, so it will not produce harmful carcinogens due to excessive heating.

Second, the ingredients in the stew have become very soft and easier to digest and absorb after a long period of simmering.

Third, the stew takes a long time to cook, which is convenient for all kinds of condiments to give full play, and the ingredients are delicious and the taste is more delicious.

Fourth, when stewing, it needs to be covered with heat to isolate oxygen, so most of the antioxidant components in the ingredients can be preserved. In addition, some studies have found that after stewing for two and a half hours, the cholesterol in meat will drop sharply, but the beneficial unsaturated fatty acids will increase.

5. Stews are mostly eaten with vegetables and soups to ensure that minerals are completely absorbed and not lost.

Six, stews often stew a variety of raw materials at the same time, food varieties are easy to diversify, and it is also convenient to add various health ingredients.