Pork is the most commonly eaten meat in our normal life, pork meat is tender, flavorful, with the cooking method of stewing can better reflect its own fresh aroma.

Stewed pork, stewed pork ribs, these dishes seem simple, but want to do a good job, but not fishy, it is not easy, which is also reflected in the old people often say that "the more simple dishes, the more technical test".

Indeed, frying a plate of spicy shredded pork and stewing a pot of soup flavorful ribs soup compared to the latter requires more technical content.

Often cook cooking friends must have heard the "pig not pepper, sheep not material" this sentence, which is the old chef in the cooking accumulated valuable experience; many people still do not understand the meaning of this sentence, because in many pork dishes often use pepper, in fact, this sentence only applies to the stew, white boiled dishes.

Many friends like to put more spices when cooking pork, stewed ribs, that the fishy flavor of pork is heavier, more spices can effectively remove these fishy flavor, in fact, this idea is wrong. Pork meat itself is more tender, fishy flavor is also lighter, if you add too much spice in the stewing process, but will cover the flavor of the pork itself, stewed pork, ribs basically can not eat the meat flavor, more is the flavor of the spices.

We usually cook pork, stewed ribs, to master the "3 put 3 do not put" trick, try to do it once you will find that the stewed pork, ribs originally can be so delicious.

First, do not put pepper

"Pigs do not pepper, sheep do not material" This sentence is applied to the stewed dishes is particularly appropriate, cooking pork, stewed ribs, why can not put pepper? Because cooking pork, stewed ribs, we first want to highlight the meat itself fresh flavor, and pepper flavor is heavy, and pork together will "grab flavor", cover up the flavor of the pork itself, stewed pork not only taste slightly numb, and the meat will have a little tight. Therefore, we do not want to add peppercorns to the stewed pork.

Second, do not put wine

Cooking pork can not put wine, may be a lot of friends do not understand. We usually cook pork before the blanching process, in the blanching time you can put some wine to deodorize, which does remove some of the fishy flavor of pork.

But in the formal stewing of pork, remember to not add wine, because this time to add wine, it will make the pork flavor become strange.

Third, do not amplify the ingredients

In the stewed pork, in addition to not put peppercorns, but also remember not to amplify the ingredients, such as star anise, cinnamon, sesame seeds can not be put, because the spices of these spices are more pungent, and the pork stewed, but also cover the pork itself fresh flavor.

First, clean the skin

Many friends like to eat garlic white meat, boiled pork with a bowl of sauce, the flavor is really good, but their own cooked pork at home always have a fishy taste, this is why?

In fact, the fresh pork fishy flavor is generally in the pig skin, because the pig skin is distributed with sweat glands, which is the main source of fishy flavor, want to effectively remove the fishy flavor, be sure to use the pig skin on the start.

Buy back the pork, it is best to use a spray gun to scald the skin, and then soak, scrub clean; or directly with a sharp kitchen knife to scrape the skin directly, which can also effectively remove the fishy flavor on the skin.

Second, the ribs soak in advance

stewed ribs want to effectively deodorize, soak in advance is a very good choice, because the parts of the bone and meat between the blood and water is heavier, inevitably, there will be some fishy flavor.

The fresh ribs chopped into small pieces, put in water, add a little salt and a handful of flour, mix well, soak for 15 minutes, and then rinse with water; flour has a strong adsorption capacity, you can take away the blood in the ribs and fishy, so that the processed ribs are not only clean, and there is almost no fishy flavor.

Third, after the salt

Whether you are cooking pork or stewing ribs, remember, must be after the salt, because if you put salt in advance, it will lead to protein contraction in the meat, tightening, which will lead to the texture of the pork firewood, hard, stewed not rotten; we are in the stewing of pork, it is best to add salt in the pro-boiler before the pot of about 10 minutes, so that It will not make the pork firewood, but also make the pork well flavored.

If you usually want to stew pork dishes, master the "3 don't put 3 tricks", to ensure that the stewed pork flavor flavor, not fishy; but stew dishes are only suitable for fresh pork, if the freezing time is longer or is not fresh meat is not too suitable.