Pay attention to stew pork.
Choose the right part. As the saying goes, "the meat that sticks to bones is the most fragrant", so the raw materials of stew are all parts with skin, bones, tendons and even fat, such as pork belly, brisket, ribs and cavity bones. These parts are either rich in subcutaneous fat and fragrant, or because they have bones and muscles, they taste good.
Choose the right pot. Too thin pot bottom is not conducive to constant temperature, so when stewing meat, casserole is the best choice, followed by raw iron pot, followed by stainless steel thin bottom pot. Stainless steel pot or stainless steel composite electric pressure cooker is also recommended. As long as you master the skills of using electric pressure cooker, don't put too much water and collect juice, you can still stew a pot of delicious meat.
Choose the right tool. Pay attention to the knife when cutting meat. The consistency of knife work will shorten the fiber of meat, make it easier to taste and mature. Generally speaking, beef and mutton should be cut against the texture of meat, that is, the knife is 90 degrees perpendicular to the texture of meat, and the cut meat slices are "well"-shaped. Pork should be cut along the texture of meat, that is, the texture of knife and meat is horizontal, and the sliced meat has the shape of "Sichuan" The chicken is tender, and the texture of the knife and the meat only needs an inclined angle.
Choose the right temperature. In order to make the stew taste stronger, mastering the heat is the key. If a pot of good meat keeps tumbling with a big fire, it is easy to hydrolyze the fat in the meat. When there is no fat between muscle fiber bundles, the taste will be dull. Stewed meat needs to be cooked with great fire. Turn off the fire after skimming the floating foam, and simmer the noodle soup slowly with a person named Qiuhuamo.
If you really can't stand the pot, you can fry the stew first, then add water to boil it, skim the fat and pour it into the soup basin, and stew it directly from the water. The disadvantage of this is that the stew is not so delicious, because the soup has not evaporated.
Choose the right seasoning time. Putting salt too early will denature and shrink the meat protein, which will not only make the taste hard, but also make the fishy smell out and the soup taste out. The appropriate seasoning time is to put salt about 10 minutes before cooking, and put monosodium glutamate or chicken essence about 1 minute. Five main points of stewed meat without firewood-People's Health Network-People's Network