Many times, everyone thinks that if you want to stew the meat badly, you should use the pressure cooker for a long time. But in fact, there are many things to pay attention to if you want to stew a pot of delicious and chewy stew. If stewing in the pressure cooker for 40 minutes is not soft and rotten, there may be two reasons: one is that when the raw meat is put in the pot, salt is put at the same time, and the meat bought is not good.

Common methods of stew rotten:

1, followed by salt: salt can accelerate the solidification of protein in meat, making the meat difficult to cook.

2, put a few pieces of dried hawthorn can make the meat rot faster.

3. If you need to add water halfway, you must heat the water. Cold water will harden the meat.

4, small fire stew: the heat is better to keep the water boiling slightly. At this time, the oil slick on the noodle soup is not easy to tumble, and air pressure is formed in the pot, which not only keeps the temperature of the broth, but also makes the aroma in the soup not volatile and run away, so that the stew is cooked quickly and the meat quality is soft. Protein in meat is heated and denatured, which makes it hard and insoluble in water.

Preparation of ingredients:

800 grams of pork

Vegetable oil 1 tablespoon cooking wine, 2 tablespoons braised juice 1 tablespoon sugar 1 tablespoon edible salt 1 tablespoon aniseed, right amount of pepper.

Practice steps:

(1) Wash and cut fresh meat;

(2) frying hot oil in a hot pot;

(3) Stir-fry and change color to put sugar and cooking wine;

(4) The braised soy sauce tastes good and its color is good;

(5) Stir-fry with soy sauce, chop peppers, put proper amount of water, aniseed and low fire in the meat until the juice is collected and the salt is put out of the pot;