Take broth as an example. Putting salt first will reduce the flavor and nutrition of the soup. Because the water content of meat is high, some of them are as high as 65% to 90%. However, salt can dehydrate. If you put salt in the stew first, so that the meat is soaked in salt water and salty soup, the cellular water in the tissue will penetrate outward and be solidified, and the meat tissue will shrink and tighten obviously, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stew chicken hard, old and weak.
When you put salt in the pot, it is not easy to destroy the iodine in the salt. You can also taste it to keep the meat fresh and tender.