The most practical way for every household to eat meat is to stew a large pot directly and put it on the table, which is both real and enjoyable; However, many people will find that their carefully stewed pork, both in taste and meat quality, is so unsatisfactory; Especially when stewing, either the flavor is too strong or the meat is too old to chew;
In fact, stewing is very simple, but some universities require that in addition to mastering the heat, the operation steps and the use of seasonings also play a major role; Today, the chef will talk to you about how to stew pork: remember these points to ensure that the stew is soft and rotten and has no fishy smell;
When most people stew beef, they will soak the meat in water in advance to remove the blood. In fact, pork is the same. Whether it's stewed meat or ribs, soak them in water 1-2 hours in advance and change the water twice in the middle, which can not only effectively remove the blood in the meat, but also blanch it, which can greatly reduce the bloody smell of the meat!
If family conditions permit, you can also soak the meat with tea (5% concentration is enough), so that the stewed meat will be tender and fresher;
Everyone will definitely wonder when cooking wine is not used in stews; There is nothing wrong with cook the meat often using cooking wine, but we must also master the method; When blanching raw meat, put ginger and cooking wine to remove fishy smell; At this time, cooking wine is a must;
But when you start stewing, you don't have to put cooking wine;
In fact, cooking wine pays attention to cooking wine. Using the high temperature on the pot side, cooking wine is "cooked" on the hot pot side, so that the aroma of cooking wine itself is volatilized; In fact, it is the same as "vinegar"; However, if the temperature in the pot does not reach the evaporation temperature of cooking wine, the cooking wine will go bad at this time, and the stewed taste always feels strange;
2. No peppers
There is an old saying that pigs don't eat Chili and sheep don't eat aniseed; It means no pepper in stew and no star anise in boiled mutton;
Zanthoxylum bungeanum itself is a kind of seasoning with strong fragrance and hemp flavor; When stewing meat, we need seasonings to add flavor, in fact, it is more important to keep the flavor of the meat itself; The spicy taste of pepper, if not mastered well, will cover up the umami taste of meat; Stewed meat will taste numb, and the taste of fine pepper will last for a long time;
3. Don't put acidic ingredients.
The so-called acidic components refer to, for example, dried hawthorn and lemon; Or it is more direct to put vinegar directly; In particular, it is essential to eliminate sweet and sour, such as vinegar and hawthorn;
But for stewed meat, especially stewed ribs or soup, remember not to put such ingredients; Adding acidic substances and then simmering will make the whole soup sour, which not only blocks the umami flavor of the meat, but also greatly reduces the taste!
The following chef will share with you a home cooking method of stewed pork ribs with potatoes. This dish is not only loved by adults and children, but also super cooked.
1, we wash the ribs and soak them in clean water 1 hour or so; Change water twice in the middle; The potato is cut into small pieces with a knife, and the starch is washed with clean water;
2. After the soaked ribs are washed again, put them into a pot with cold water, add ginger slices and cooking wine, boil over high fire, and skim off the floating foam; Take it out for later use;
3. Put the fragrant leaves, star anise bean paste and ginger slices in the pot, then pour the ribs and stir fry; In this process, the temperature of the pot is high, so you can simmer the pot with cooking wine; Pour in soy sauce, hot water without ribs, onions and dried peppers; Stew for 40 minutes on medium and small fire;
4. Pour in potatoes and simmer for 10 minute; Add a few pieces of rock sugar and salt to taste; Turn off the fire until the rock sugar is mixed and the juice is collected, then you can turn off the fire!
Whether it's stew or ribs, broth or braised pork, it doesn't mean that the more seasonings you put, the better; First of all, we should distinguish what tastes to make, and then add them one by one according to the taste of eating; Seasoning is a flavor enhancer, but if it is not used well, it will be defeated on the flavor enhancer! what do you think?