Instruments in the brine or stew will become soft, so the main ingredients can not be cut too small, to avoid brine or stew after becoming paste rotten, which not only affects the taste, but also affect the appearance of the sale. The main ingredients should be cut into large pieces, and the side dishes should be shaped and sized according to the matching needs. The first thing you need to do is to boil the food to make sure that it's not overcooked, so that it doesn't get lost in the process.

3, add water to cook until the flavor

When brining or stewing, be sure to add water to cook the flavor into the ingredients. Brine or stew add enough water, and then cook until the broth is dried up, so that the ingredients absorb the flavor of the broth to have a soft and juicy texture.

4, add cola and baking soda to soften the meat

Cola and baking soda contain carbonic acid, these ingredients can make the meat soft, cola is suitable for brining stewed meat, such as brining pig's feet. The addition of baking soda to boil ingredients can speed up the softening of ingredients.

5, cover the pot with a lid and simmer

The process of brining or simmering the pot with a lid and simmering it with a low heat, so that the heat in the pot is not lost, and the circulating convection of the heat can simmer the ingredients to a higher level of softness.

6, small fire slow cooking

Refrigerated or frozen meat if the fire directly heated, easy to let the meat outside the cooked inside, and easy to evaporate the water, so that the cooked meat will affect the taste. And small fire slow brine stewing, you can stew the marinade to the meat inside, you can cook a soft and juicy taste.