Master three secrets, and the stewed meat will always be so delicious ~

Usually we stew meat at home, and the stew always doesn't have the soft and waxy feeling of the restaurant! Especially beef stew, it's hard to bite. The stew feels greasy and not fragrant enough.

Today, in Wukong's Q&A, Ben Lan will give you the keys to the secret one by one!

Choose pork 1, and choose pork belly or front buttock tip for stew.

Generally, when we stew pork, we choose pork belly. In fact, you didn't know that the front hip tip is also excellent.

Pork belly is relatively fat, and the elderly may worry that eating it will increase their physical burden. But you don't have to worry about fat when you choose the front hip tip.

Pork belly has five layers of flowers and three layers of fat and thin. As long as it is stewed for a long time, it will be soft, rotten and crisp. It's delicious. However, the tip of the front buttock is generally used for cooking and rarely stewed. It feels thin and won't taste good after stewing.

Actually, don't worry at all. The front hip tip also belongs to fat and thin collocation, and the stew is very crisp.

The tip of the back buttock is not suitable for stewing. Because it is too thin, too much lean meat and too little fat, it is not delicious to stew. Pork tenderloin, don't choose it ~ it's for cooking ~ it's especially delicious after stewing.

2. Beef stew should choose beef brisket or beef tendon.

In our regular beef stew, we always choose beef tendon. Actually, beef brisket is delicious to stew.

Beef brisket is like pork belly. There are fat and thin, and there are muscles and bones. Stewed meat is rich in flavor, rotten and slippery, and very delicious.

Besides, beef tendon is also an excellent place to stew meat. After the beef tendon is cooked, cool and slice it. Not only delicious, but also extremely pickled! A layer of meat and a layer of tendons, and the photos are good.

Beef tendon should be the tendon of the front leg, so it is money tendon, which is better stewed. There are few hamstrings, and the value of stew is not high enough.

After selecting the cooked meat, it is necessary to say cooked meat.

Pork stewed for a long time.

Braised pork belly, front buttock tip, it must take a long time. Especially the pork belly, it is best to stew for 2 hours to stew the oil inside.

Stew pork belly for 2 hours. If you can stew for 2.5 hours, it will perfectly explain what is instant in the mouth!

Beef stewed for a long time.

How about beef stew? It shouldn't be long. As long as it fits. If the brisket is cut into small pieces, stew 1 hour-1 hour 15 minutes is just right.

If it is a whole beef tendon, stew 1.5 hours -2 hours is enough!

Time cannot be long. Too long will dehydrate the beef too much, so the beef will become hard and chewy.

You can't add Chili to stew, and you can't add fragrant leaves to stew beef!

This is the trick I heard from my family when I was young.

Adding pepper to pork will increase the fishy smell of pork, and beef lacks fragrant leaves, so that the flavor of beef cannot be stimulated.

So these two seasonings are necessary.

Personally, I think the delicious braised pork is indispensable to star anise, which is sweet and especially suitable for pork belly.

Also, beef can be added with a few leeks. Pepper is the cousin of pepper. It tastes slightly spicy, but it is not as strong as pepper, so it goes well with beef!