1. Choose the right part

As the saying goes, "The meat close to the bones is the most fragrant." Therefore, the raw materials for stew are preferably those with skin, bones, lots of tendons or even fat. Parts, such as pork belly, beef brisket, ribs, cavity bone, etc.

These parts are either rich in subcutaneous fat and rich in flavor, or they taste good with bones and tendons.

2. Choose the right pot

A pot bottom that is too thin is not conducive to constant temperature, so when stewing meat, a casserole is the best choice, followed by a cast iron pot, and a stainless steel pot with a thin bottom. Of.

Stainless steel pots with composite bottoms or stainless steel electric pressure cookers are also recommended. As long as you master the skills of using the electric pressure cooker, don't put too much water, and keep the juice well, you can still stew a pot of delicious meat with a fragrant aroma.

3. Choose the right knife skills

Pay attention to the knife skills when cutting meat. Consistent knife skills will make the fibers of the meat shorter, making it easier to taste and cook well.

Beef and mutton should be cut against the grain of the meat, that is, the knife and the grain of the meat should be 90 degrees perpendicular, and the cut pieces of meat should have a "well"-shaped grain.

Pork should be cut along the texture of the meat, that is, the texture of the knife and the meat should be in a horizontal line, and the cut pieces of meat should have a "Chuan"-shaped texture. The meat of the chicken is relatively tender, and the texture of the knife and the meat only needs to be at an oblique angle.

4. Choose the right heat

To make the stew more flavorful, mastering the heat is the key.

If a pot of good meat is kept tumbling over high heat, the fat in the meat will be easily hydrolyzed. When there is no fat between the muscle fiber bundles, the taste will be dull.

The stew needs to be brought to a boil over high heat, and then the scum is skimmed off, then the heat is turned down, and the soup noodles are slowly simmered with small chrysanthemum bubbles.

If you really can’t stand the pot, you can stir-fry the stewed meat until fragrant, add water to boil, skim it, pour it into a soup pot, and stew it directly over water. The disadvantage of this is that because the soup has not evaporated, it is not as delicious as the stewed meat.

5. Grasp the time of adding seasonings

Putting salt too early will cause the protein of the meat to denature and shrink. Not only will the taste become hard, but the fishy smell will not come out, and the soup outside will The taste cannot enter.

The appropriate seasoning time is to add salt about 10 minutes before serving, and MSG or chicken essence about 1 minute before serving.