Seasoning used: salt, sugar, soy sauce, monosodium glutamate, cooking wine, etc. , mainly to color the meat and increase the basic taste of the meat.
Accessories: onion, ginger and garlic, to remove fishy smell and enhance fragrance.
Spices used: star anise, cinnamon bark, fragrant leaves, pepper, cardamom, Amomum villosum, dried tangerine peel, astragalus root, clove, tsaoko and so on.
The secret of stewed meat without wood
1, select the right part. As the saying goes, "the meat that sticks to bones is the most fragrant", so the raw materials of stew are all parts with skin, bones, tendons and even fat, such as pork belly, brisket, ribs and cavity bones. These parts are rich in subcutaneous fat, fragrant and delicious.
2. Choose the right pot. Too thin pot bottom is not conducive to constant temperature, so when stewing meat, casserole is the best choice, followed by raw iron pot, followed by stainless steel thin bottom pot. As long as you master the skills of using electric pressure cooker, don't put too much water and collect juice, you can still stew a pot of delicious meat.
3. Choose the right tool. Pay attention to the knife when cutting meat. The consistency of knife work will shorten the fiber of meat, make it easier to taste and mature. Generally speaking, beef and mutton should be cut against the texture of meat, that is, the knife is 90 degrees perpendicular to the texture of meat, and the cut meat slices are "well"-shaped. Pork should be cut along the texture of meat, that is, the texture of knife and meat is horizontal, and the sliced meat has the shape of "Sichuan"