Meat selection in fat reduction period. Can't eat: beef nan, pork belly, chicken liver, fat sausage, fat beef and bacon. Edible: chicken and bear meat, beef (thin), mutton (thin), pork (thin), tripe and shrimp. Can't eat: preserved fish, bacon, fried chicken, bacon, pigskin, chicken feet. Edible: bullfrog, salmon, Basha fish, duck blood, clams and tripe.

How to choose beef in the fat-reducing period: Jane after beef, calorie: 98 kcal/100g, protein: 20.1g. Cattle push back, heat: 106 kcal/100g, protein: 20.9g cattle push forward, heat: 105 kcal/100g, protein:19.2g beef tenderloin, heat.

How to choose mutton in the fat-reducing period: goat's brain, calorie: 94kcal/ 100g, protein: 19g. Liling sheep, heat: 103 kcal/100g, protein: 20.5g, front heat: 97 kcal/100g, rear protein:19.8g, heat:100g.

How to choose the chicken in the fat-reducing period: Zhang Zhongbao, calorie: 107 kcal/100g, protein: 20.4g of skinless chicken in Tui, calorie: 120 kcal/100g, protein:100g.

How to choose pork in fat-reducing period: pig Tongji, calorie: 140kcal/ 100g, protein: 20.3g Beijing pork, calorie: 146kcal/ 100g, protein: 19.7g lean pork.

How to choose fish during the fat-reducing period: salmon, heat: 139kcal/ 100g, protein: 17.2g cod, heat: 88kcal/ 100g, protein: 20.4g tuna, heat: 99kcal//kl. Basha fish, calorie: 79 calories/100g, protein:15.7g.

How to choose meat during fat reduction? 0 1. Choose the one with high protein content, which will enhance satiety, because the thermal effect of food will consume more energy. 02. Choosing less saturated fatty acids will increase the long-term risk. 03. Choose those with high vitamin and mineral content, supplement nutrition and accelerate fat burning. 04. Choose a relatively low calorie, and you can eat more with the same calorie.