Stewed meat is "stewed meat", traditionally called "cook the meat", and the meat is cooked in water.
The earliest cook the meat didn't add seasoning. I don't know what seasoning was added at that time. As early as the Neolithic Age, because of the fire, the ancestors knew that cooked meat was more delicious and fragrant than raw meat, so they tried to cook it. However, we haven't thought of making utensils. Only by making full use of natural conditions, adding water to the stone pit, putting meat in it, and then throwing stones into it, can we achieve the effect of cooking the meat.
Later, it was developed to use animal skins to come to cook the meat. Now peel off the skins, tie them at the four corners and hang them. Water is in it and meat is in it. The fire is lit below and cooked. Later it was upgraded. Inspired by clay sintering, clay pots were made purposefully, so the earliest stews were made.
For thousands of years, the pots for cooking meat have developed rapidly from pottery pots to various pots today, and the methods for cooking meat have not changed. So far, the simple method of whitewashing cook the meat has continued. In Qinghai-Tibet, Inner Mongolia and Xinjiang, herders in almost all pastoral areas are still using the old method, cooking in large pots, large pieces of meat, white water, without spices and clear water.
But on the mainland, I didn't know that cook the meat would add spices and many kinds. For example, beef stew, originally from pastoral areas, is completely shapeless and needs a lot of seasoning. Even the stew at home is learned from street restaurants and restaurants. I know how to add more seasoning, but I don't know how to do it without seasoning. Therefore, you can add more than a dozen at every turn, the less the better, not counting onion and ginger, and none of them can be less.
A brief review of our history of cooking meat. The recorded meat forest and wine sea in Shang Zhouwang is boiled in white water; Chef Yi Yin sublimated the stew into a theory of governing the country, while cook the meat did not add seasoning; In the Zhou Dynasty of Confucius' time, boiled meat was still dipped in white water cook the meat. Northeast China, Shandong and other places still have this way of eating, and so does Beijing instant-boiled mutton.
In the Song Dynasty, "medicated diet" became popular. This is cook the meat, a spice, and this is a Chinese medicine formula. Stewed broth into tonic can prolong life and strengthen the body. The representative is mutton soup, which was originally eaten by the emperor in the morning to relieve hangover, and later spread to the palace and evolved into a sticky soup. The practice of medicated diet also produced braised pork. By adding spices and using the respective characteristics of Chinese herbal medicines, meat can be cooked to increase flavor and prevent corrosion.
It is precisely because of the fragrance and antiseptic properties of spices that all meat with poor quality can be sublimated. For example, the introduction of cattle, sheep and pigs, because the quality of ingredients is not high, has never been a big meal. Great, with a few seasonings, the water quality can be completely changed, and the cooking method of braised pork has quickly become popular, especially among the grassroots.
Therefore, braised pork is a branch of cooking meat and a major development of cooking meat. Until 40 years ago, our stew and braised pork were still distinct and not confused.
After 40 years, it has changed. After the market is liberalized, the catering industry plays a leading role, so the competition is fierce. There are two main aspects in the fierce competition: on the one hand, food reform has its own unique skills, such as innovative food, improved food, private food, court food, peasant food and so on. There are only dishes you can't think of, and there are no recipes that the market lacks. On the other hand, frugality has gone too far and turned into cutting corners. Think about the method of shoddy, reduce weight, a large bowl of noodles, noodles only enough to eat, the price is still in accordance with the large bowl.