How to stew pork is rotten, fragrant and delicious is actually a trick. As the most common meat in home-cooked meat, pork is nutritious and delicious, and it is also a good ingredient for cooking. Bian Xiao tells you the tricks of stewing meat, mainly as follows: 1, try to choose pork with internal ternary or internal binary (maybe you don't know much about this kind of pork, try to choose a thicker one when buying pork. The closer you get to local pigs, the fatter you get. In addition, we should also look at the sections of pork chops and hind legs to see if there is obvious white intermuscular fat. The texture of local pigs is clear, so the texture of the sections of ordinary pigs is messy. This is a basis for distinguishing good pork by "looking". )

If the lean meat rate is high, the pigs with thin fat are generally Waisanyuan pigs (foreign pig breeds have a high lean meat rate after three crosses, generally cultivated for five months, and have a woody taste, lean firewood, bad taste and sometimes pungent taste). And good pork tastes better when stewed.

2, the meat should be properly cut. Pork contains fresh nitrogen-containing substances which are soluble in water. The more you release when stewing pork, the stronger the flavor of the broth. Therefore, the meat should be cut larger to reduce the escape of fresh substances in the meat, so that the meat tastes better than small pieces of meat. Boiling cook the meat is the most perfect embodiment of the original flavor of pork, and pork is best to be fat and thin.

3, don't always cook with a big fire, just start boiling water with a big fire, let the protein on the surface of the meat quickly solidify to prevent the fragrance from running away, and catch the floating foam in time; After that, you can cook it slowly with slow fire. If you keep using strong fire, the meat will tighten together, the muscle fibers will harden, and the meat pieces will not be easy to cook. Secondly, the aromatic substances in meat will evaporate with the steam during intense cooking, which will reduce the flavor.

4. In the stew, add less water to make the soup mellow and put the salt later, otherwise the meat will not rot easily. If you put some radish in the stew, the meat will soon become brittle and rotten. In the process of stewing meat, don't add water in the middle, or the protein will suddenly freeze, so that the ingredients in the meat or bones will not easily seep out.

5. Pork takes a little longer: The survey results show that the elderly over 80 years old in a certain place eat pork almost every day, mainly because of different cooking methods and long cooking time. Boil pork for two or three hours first, then add kelp or radish and cook for another hour to make soup. According to laboratory analysis, after long-term stewing of pork, the fat will decrease by 30-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced.