When it comes to meat, my son is a standard carnivore, which can be described as meatless, and if a meal is not eaten without meat, it can be said that it is quite difficult to eat at all.

Son loves to eat meat, I love to cook this dad to create a stew meat master, I stewed meat delicate, flavorful, fat and not greasy, melt in the mouth, every time you can get the son's praise, look at my son ate that sweet, heart full of happiness.

"Stew" is the most common way of cooking in our daily life. Stewed meat is tender and flavorful, and with that white rice, that's at least two more bowls. It doesn't matter whether you are stewing pork or beef, all need skills, otherwise the meat will be old and firewood, affecting the taste and texture. In fact, you want to stew a pot of meat is not difficult, whether it is stewed pork or beef, have the same thing, there are skills to follow, remember not to directly blanch, otherwise the meat will be old and firewood. Here is a detailed description of how I stew meat.

First of all, we first cut the meat into warm water to soak for about half an hour, the purpose is to meat inside the blood and impurities soaked out, this step is the key to meat tender and delicious not firewood, and then blanch, fishy will be easier to deal with the clean, and greatly save the blanching time, will not appear to be stewed meat and the phenomenon of old and firewood.

Second: blanching, cold water in the pot blanching, this is to remove the meat fishy key steps.

Third: stew with low heat, anxious will be very difficult to eat delicious stew meat, so must have patience, whether it is stewed pork or beef stew, it is recommended to stew with low heat. Large fire stew will lead to uneven heating of the meat, and will make the protein quickly solidified, eating may not be soft at all, the taste will be old and firewood. When stewed slowly over low heat, the meat will be more flavorful, with a delicate texture that melts in your mouth, and it will be fatty but not greasy.

Fourth: must after the salt, there are a lot of people will be wrong to think that the first salt in order to stew in the flavor, but in fact it is not the case, the first salt, will make the meat is very difficult to stew, but become firewood and hard, can be difficult to eat. And in the meat stew rotten stew cooked and then add salt, will not affect the meat of the delicious flavor, and will be more flavorful, after the salt can also ease the decomposition of fat, so eat up will not be too greasy!

Whether it is stewed pork or stewed beef, can not be put directly into the pot to blanch, should be soaked for half an hour, for a treatment, and then blanch, so that the fishy taste can be completely resolved, stewed meat is more likely to be soft and tasty, and not old and not faggy. I am Xiaofeng, if you like Xiaofeng share food, do not forget to pay attention to food peak son oh!

This article was originally published by the food peak son, welcome to pay attention to communicate with you, so that we can benefit from, three people must be my teacher ~