Meat selection: generally, pork is the main stew at home. When choosing pork, you should not only choose lean meat, but also bring some fat meat. This will make the meat more fragrant and taste better. It's best to have pork belly, with a layer of lean meat and a layer of fat, which is a good choice to stew. Because of the existence of fat meat, lean meat will not become too firewood in the stew process, and it can also increase the flavor of meat. If some elderly people in the family think that the pork belly is fat, they can also choose the meat at the front hip tip for health. Compared with pork belly, there is more lean meat at the front buttock tip, but the stew is rich in taste, very tender and quite delicious.

Ingredients: The ingredients of each stew are different, but several seasonings are essential for the stew, such as star anise, fragrant leaves, nutmeg and sugar. It is worth noting that you can't put Chili in the stew. Pepper will increase the fishy smell of pork, but it will not give off its meat flavor, and the taste will become strange.

Temperature: After all the raw materials are ready, the next thing to pay attention to is the temperature. When stewing pork, you must have enough time. Take pork belly as an example, if you want pork to be fat but not greasy, you must stew the fat in the meat, which takes at least two hours.

The three most important tricks of stew have been told to everyone, but there are still some small problems to pay attention to in the process of stew. Below, Bian Xiao will make an example for your reference.

Required ingredients:

Pork belly 500g, star anise 1, fragrant leaves 2, nutmeg 2, scallion 1, ginger 3, white sugar, soy sauce, salt, soy sauce and salad oil.

Production method:

1. Wash the bought pork belly, cut it into small pieces, soak it in cold water for 20 minutes, and soak the blood in the meat to reduce the fishy smell.

2. Blanch the soaked meat. Be careful not to wait for the water to boil before you put the meat, so the impurities and blood in the meat will be locked in the meat, which will affect the taste of the stew. Putting meat in cold water can boil out the blood in the meat well, then remove the floating foam in the water, take the meat out to dry, and then put it directly in a clean basin, not in cold water.

3, hot pot cold oil, add sugar, when the sugar is fried into a big bubble, pour the meat into the pot and stir fry, then pour in hot water, the water is enough at a time, you can't add water halfway, and you must never pour in cold water, otherwise the pork will not be rotten if it is beaten by cold water.

4. Add star anise, fragrant leaves, nutmeg, onion, ginger, soy sauce and other seasonings. After the fire boils, simmer for 2 hours. When the meat is cooked, you can add salt. The reason why you can't add salt to the stew is that salt will destroy the fiber of the meat, resulting in undercooked meat. After adding salt, continue to simmer for about half an hour, and it will be fine.

5. It is best to stew the stew in casserole, which can lock the moisture in the meat well and make the stew more juicy and tender.