The ingredients will become soft and rotten after pickling or stewing, so the main ingredients should not be cut too small to avoid burning after pickling or stewing, which will not only affect the taste, but also affect the appearance. The main ingredients should be cut into large pieces, and the shape and size of the side dishes should be determined according to the needs of collocation.

Step 2: Blanch and keep fresh

Scalding can remove impurities from the surface of ingredients and solidify the surface of ingredients first, so that the umami flavor will not be lost in the process of marinating or stewing. In addition, it can save a lot of time to marinate or stew the ingredients until they are half-cooked or fully cooked.

3. Add water and boil until it tastes good.

When marinating or stewing, be sure to add water to cook the taste into the ingredients. Add enough water to the brine or stew, and then cook until the soup is dry, so that the ingredients can absorb the delicious soup and taste soft and juicy.

4. Add cola and baking soda to soften the meat.

Coke and baking soda both contain carbonic acid, which can soften meat. Coke is suitable for stews, such as braised pork feet. Adding baking soda to the blanched ingredients can speed up the softening of ingredients.

5. Cover the pot and cook.

In the process of marinating or stewing, cover the lid and simmer with low fire, so that the hot air in the pot will not be lost, and the circulating convective hot air can make the ingredients more soft and rotten.

6. Cook slowly over low heat

If chilled or frozen meat is directly heated with fire, it is easy to make the meat cooked and endogenous, and the water is easy to evaporate, so cooked meat will affect the taste. And simmer gently, you can stew the marinade into the meat, and you can cook a soft and juicy taste.