There is actually a trick to how to stew pork until it is rotten, fragrant and delicious. As the most common meat for home-cooking, pork is nutritious and delicious, and is also a good ingredient for cooking. The editor will tell you the tips for stewing meat. The main points are as follows: 1. Try to choose pork with three yuan or two yuan (maybe you don’t understand this variety of pork. When buying pork, try to choose a thicker one. The closer to a native pig, the fat will be thicker, and to identify the native pork, you need to look at the cuts of the ribs and hind legs to see if there is obvious white intermuscular fat, and the texture of the native pork is relatively clear. The cut surface texture of ordinary pigs is messy. This is the basis for identifying good pork.)

If the lean meat rate is high and the fat is thin, the pig is usually a Wai San Yuan pig. (Foreign pig breeds have been cross-bred three times and have a high lean meat rate. They are generally slaughtered after 5 months of breeding. They have a woody texture, lean meat, poor taste, and sometimes an unpleasant smell.) And good pork tastes better when stewed.

2. Cut the meat into appropriately large pieces. Pork contains fresh nitrogen-containing substances that are soluble in water. The more they are released when the pork is stewed, the stronger the flavor of the broth. Therefore, the meat should be cut into larger pieces to reduce the escape of fresh substances in the meat, so that the meat tastes more delicious than small pieces of meat. Making white cuts of meat is the best way to reflect the original taste of pork, and it is best for the pork to be fat and lean.

3. Don’t cook over high heat all the time. Start by boiling the water over high heat to allow the protein on the surface of the meat to solidify quickly to prevent the flavor from escaping, and to remove the foam in time; then use a slow fire to slowly Just boil it. If you keep using high heat, the meat will shrink together, the muscle fibers will become hard, and the meat will not be easily cooked. Secondly, the aromatic substances in the meat will evaporate with the water vapor during fierce cooking, reducing the aroma.

4. When stewing, add less water to make the soup taste mellower, and add salt later, otherwise the meat will not rot easily. If you put some radishes in the stew, the meat will become crispy very quickly. When stewing the meat, do not add water in the middle, otherwise the protein will condense quickly due to cold, making it difficult for the ingredients in the meat or bones to leak out.

5. Pork needs to be cooked longer: Survey results found that long-lived elderly people over 80 years old in a certain place eat pork almost every day. Mainly due to different cooking methods, pork takes a long time to cook. Boil the pork for two to three hours, then add kelp or radish and cook for another hour to make a soup. According to laboratory analysis, after long-term stewing of pork, the fat will be reduced by 30-50%, unsaturated fatty acids will be increased, and the cholesterol content will be greatly reduced.