2. Many people may cook some braised pork at home with a layer of oil floating on it. We can skim off some of this gravy, which is equivalent to the old soup. The next time we cook braised pork, we can add some seasoning to these braised soups to make our braised pork taste better, and we can also skim some gravy after cooking, which is equivalent to the old soup.
When we cook these braised pork, the collagen content in the meat is also relatively high. At this time, we can also dilute the soup of braised pork, or take out part of the broth. If it is made by him, the raw materials will continue to boil out gum, so it will be particularly easy to stick to the pot after heating, and the color and taste of the soup will change, so it may not be used next time. So this time, we should pay attention to some themes on the road or these ingredients with high collagen content, and also take out these broth and dilute some of it.
4. When making these brines, we should also pay attention to those big raw materials in cold water, and then slowly heat them with a small fire to let the blood and impurities inside slowly ooze out. When some services appear on them, we need to fish out all these raw materials, rinse them clean, and then prepare a pot of boiling water to pour in, so that the braised pork will taste more delicious.
When we make these meats, we still need to soak the players in the meat. For example, mutton has a particularly strong smell, and the soaking time is a little longer, which can clean the blood bubbles inside and effectively remove the odor. But when cooking beef, the smell is not so strong, so the soaking time will be a little less, and the smell will be greatly reduced after soaking the blood, so we say that we are cooking these braised pork.