Stewed meat is a technical job. Master chefs say that if stewed meat is to have an endless aftertaste, the temperature and time should be controlled accurately to make it crisp but not rotten. The most important thing here is the temperature. When the meat is generally 5 degrees, the protein will start to coagulate, and the meat will suddenly contract at 6-65 degrees, releasing a lot of gravy; At 7 degrees, the connective tissue begins to melt. If the temperature is higher, the meat will rot too much.

most ordinary people use induction cookers and pressure cookers to stew, and some use ovens to cook meat.

the temperature of the induction cooker is adjusted to 12-15, so that the meat will not be taken away by the steam.

if it's a pressure cooker, the meat will be stewed if you are not careful, so don't worry.

in an oven, the temperature is controlled at 1, and the meat inside is actually only heated at 8, so it is more suitable for slow stewing.

1. Pay attention to meat cutting or primary processing

If you want to cook braised pork and want it to be soft and rotten, cut the meat into large pieces first, then soak it in cold water and add a proper amount of baking soda, so that the meat tastes better and is easy to cook and soft and rotten. If you want to make pork tenderloin, cut it along the texture of the meat, then mix it evenly with proper amount of dry starch, and add a small amount of water to wrap the starch on the surface of the meat, so that with a thin layer of starch paste, the meat will be easy to taste, soft, smooth and tender.

2. There are clever tricks for curing pork.

Usually, you can use this trick to make the meat tender and easy to taste when curing pork. First of all, if it is a piece of meat or a large piece of meat, you can stick a few small eyes on the surface of the meat with a toothpick after cutting it, so that the seasoning juice can easily enter the meat when curing. It is recommended that friends try to stick 3-4 small eyes on each piece of meat, which is not good. Just stick them at will. Papaya seeds can also be added during curing to help tenderize the meat, and pineapple cores also have ingredients to help tenderize the meat. Both of these ingredients contain natural enzymes to help tenderize the meat.

3. There are tricks in the cooking time. < P > Pork is easier to cook, so pay attention to the cooking time. If you are cooking braised dishes, first fry the pot, then add the pork, and then simply stir fry. It's best to start adding seasonings such as soy sauce, sugar and some seasonings you like before the pork changes color, and then pay attention to the heat when you start cooking. It's very important to slow down and simmer as much as possible. When the taste enters the pork, start collecting juice with a small fire. As for pork tenderloin dishes with less fat, they need to be fried quickly but not too hot. Pay attention to frying the pan first and then adding the side dishes and pork. Stir-fry quickly, but don't fire, otherwise the meat will become hard.