I like to stew some meat at home and cook some meat delicacies myself, but I am not good at cooking and the stewed meat is always unsatisfactory. What should I do? I'll help you solve your troubles. Whether it's beef, mutton, pork, or chicken, all the stew ingredients and methods you want are available here!

1. Don’t add salt

Is your stewed meat old and poor? Many people don’t know why. In fact, the reason is very simple. Salt is added too early. This will increase the concentration of the soup base, thereby increasing the osmotic pressure of the soup base, which will cause serious water loss in the meat ingredients. Therefore, the stewed meat will lose too much water, causing the meat fiber to be old and poor.

The best time to add salt is when the meat is already tender.

2. Do not add light soy sauce and soy sauce

Why not add light soy sauce and dark soy sauce first when stewing meat? There are two reasons for this. The first is that the salt content in light soy sauce is high, which will change the osmotic pressure of the soup base and cause the meat to lose water and become old.

The second point is that light soy sauce contains a lot of sodium glutamate, which is MSG. When a substance that improves freshness like MSG is heated at high temperature for a long time, it will produce sodium glutamate. , thus causing MSG to lose its umami flavor.

It is best to add freshness-enhancing seasonings when it is about to come out of the pot.

3. Do not add hawthorn

Many people on the Internet say that adding hawthorn to stewed meat can make the meat soft and rotten. In fact, it is theoretically correct because the meat fiber contains meat. Under acidic conditions or alkaline conditions, the meat fiber will be destroyed, making the meat soft and rotten, but there is a prerequisite, that is, the soup must meet the acidic conditions, so if the stew meat only It is difficult to achieve the effect of soft and rotten meat with fiber by adding a few slices of hawthorn. If you add too much, the stewed meat will be sour, so this method is not suitable.

Tip 1: Soak the meat in water in advance

The fishy smell of meat mainly comes from blood, so we want the stewed meat to have no strange smell. The best way is not to add onions. Instead of using ginger and cooking wine, soak the meat in clean water for 3 hours, so that the blood in the meat can be soaked out. The fishy smell in the meat mainly comes from the blood, so this method can easily solve the fishy smell of the meat. taste.

Tip 2: Blanch the meat in advance

Rinse the soaked meat with tap water, then add water to the pot and bring to a boil, then add the meat and blanch it to further remove the meat. After doing this, even if you don't add onions, ginger and cooking wine when stewing the meat, the meat will not have any fishy smell.

Tip 3: The key to making stewed meat soft and tender

Regardless of the tenderness of the meat, you can stew it to a soft and tender effect. There are only two key points: one is the heat , one is time.

When we stew the meat, after the water in the pot boils, we must change it to a low heat. We cannot stew the meat over a high fire, because stewing the meat over a high fire will cause too much moisture in the meat to lose in a short period of time, thus causing the meat to lose its moisture. This causes the meat to taste old and woody, and stewing the meat over low heat is to avoid the loss of moisture in the meat, thereby ensuring the tender texture of the meat. When we stew meat over low heat, the older meat should be stewed for a longer period of time. It is best to add enough water at once before stewing the meat. If the water in the pot becomes less, you can also add some boiling water.

Beef ingredients: stew ingredients

5 grams of star anise, 3 grams of cinnamon, 10 grams of pepper, 1 grass fruit, 4 bay leaves

Stew Analysis of Beef Tips: Beef has thick fiber, so it is not easy to become soft and rotten. If you don’t have to cook it for so long at home, I will teach you a very useful method. After you buy fresh beef, soak it in water, rinse it, and put it on the chopping board. Use the back of a kitchen knife to chop it from left to right, and then tap it from top to bottom. After tapping it several times, the meat fibers of the beef will be broken, so when the beef is stewed, it is easy to Soft and rotten, this is my practical experience and skills in cooking beef for Lanzhou Ramen for many years.

Pork ingredients: stewed meat

3g star anise, 3g cinnamon, 3g tea, 5g pepper, 10g cumin

Stewed pork Skill analysis: The most delicious thing when eating pork when stewed is the ribs, so the ribs stewed with our recipe are particularly delicious. You don’t need to add any other ingredients. You only need to add some salt and MSG. No other side dishes are needed. Stew them dry. The pork ribs have a unique flavor. In addition, when stewing the pork ribs, it is not recommended to blanch the meat, because the meat flavor will be lost a lot. You only need to soak it in water, rinse it, and put it directly into the pot with cold water. The stewed meat will be particularly delicious.

Mutton ingredients: stew ingredients

3 grams of white buckwheat, 15 grams of cumin, 3 grams of kaempferol, 10 grams of Sichuan peppercorns, 15 grams of white pepper, 4 grams of dried chili pepper

Analysis of techniques for stewing mutton: This is my spice recipe for making hand-caught mutton. It is particularly effective in removing the fishy smell of mutton. The mutton itself is relatively tender, so as long as the heat is controlled well, there will be no problem with the taste. The key is It's about how to remove the fishy smell of mutton. And just use this recipe.

Poultry ingredients; meat stew ingredients

4 grams of Angelica dahurica, 3 grams of white pepper, 5 grams of Sichuan peppercorns, 3 grams of tangerine peel, 10 grams of white pepper

Stewed chicken Skill analysis: The meat is tender, but the fishy smell is too strong, so our recipe can not only give the chicken a different flavor, but also effectively remove the fishy smell from the chicken.

My personal homepage has a series of video tutorials on how to make Lanzhou ramen and sharing of various ramen recipes. I share regularly:

Explanations on how to make various pastas, how to make various stewed vegetables, etc. Explanation on making soup types