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Try to choose fresh pork with thicker fat; when stewing the meat, cut the meat into larger pieces; stir-fry the prepared auxiliary ingredients briefly over high heat, then stir-fry them all Move it to the stew pot; when stewing the meat, be sure to boil the water, do not pour cold water, and do not cook it over high heat, but cook it slowly over a slow fire; during the process of stewing the meat, do not add water (especially cold water) in the middle; once the meat is cooked, After it is slightly firm, skim off the foam and switch to low heat. This way the stew is both delicious and rotten.

How to make stew delicious but not bad at the same time?

1. Selection of pork:

Try to choose thicker pork. The closer it is to native pig, the fat will be thicker, and to identify 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 native pork is relatively clear, ordinary The texture of the cut surface of the pig is messy. Do not choose old sow pork. It has a bad taste and is not easy to cook. The meat has thick skin, many wrinkles, thick hair follicles, is gray-white, without luster, and the lean meat is dark red. Choose fresh pork that is light red or pink in color, with the fat on the skin showing shiny white. You can also touch the surface of fresh pork and it will feel slightly dry or slightly moist but not sticky; if the surface of stale pork is touched, it will feel dry or slightly sticky.

2. How to cut pork

When stewing pork, cut the meat into larger pieces, because pork contains fresh nitrogen-containing substances that are soluble in water, which are released when stewing pork. The more the meat is extracted, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened. Therefore, the meat for stew should be cut into larger pieces to reduce the nitrogen content in the meat, and try to allow the meat to absorb the auxiliary materials while maintaining the meat. The fragrance.

3. Auxiliary materials

When stewing meat, indispensable auxiliary materials include star anise, peppercorns, bay leaves, dried chilies, onions, ginger, garlic, etc., a small amount of sugar and honey In terms of flavor, if you want the meat to be stewed deliciously, you must use the aroma of the auxiliary ingredients to blend into the meat. Otherwise, it will taste very greasy if you only have the aroma of the meat.

4. Simple stir-fry

Stir-fry the prepared ingredients over high heat until the green onion smell comes out. Then add the chopped meat. When the meat changes color slightly, turn off the heat. Transfer to saucepan. If you like slightly sweeter meat, you can add a little bit of rock sugar or honey to season it.

5. Start stewing meat

After pouring all the materials into the stew pot, add light soy sauce, dark soy sauce, cooking wine, and pour a certain amount of water according to the proportion. Be sure to boil the water. Do not pour cold water. And don't cook it over a high fire, be sure to cook it slowly over a slow fire. If the heat is severe, the muscle fibers will harden and become difficult to cook; and the flavor of the meat will also be reduced.

6. Tips for adding water

During the process of stewing meat, do not add water (especially cold water), otherwise the protein will condense quickly due to cold, making it difficult for the ingredients in the meat or bones to seep out. During the stew, add less water and add a few wild plants or slices of radish to the stew. The meat will become crispy very quickly. Add salt later, otherwise the meat will not rot easily.

7. Precautions

Once the meat is slightly firm, skim off the foam and switch to low heat. It is better to keep the water boiling slightly. At this time, the floating oil on the soup noodles is not easy to roll, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also prevents the aroma in the soup from evaporating and escaping. The stew cooks quickly and the meat is soft.