Braised pork stewed dried vegetables

The origin of braised pork and dried vegetables: local traditional dishes in Heilongjiang Province. Nutritional components and functions: Pork contains protein and fatty acids, which can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Dried vegetables are fresh vegetables such as beans, eggplant, potatoes, etc., which are dried in the sun and stewed with pork. They contain a variety of vitamins and trace elements.
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