During the holidays, the hard dish that is not missing at home is stewed meat. Exotic stew meat is almost the same, but soft but not rotten, fat but not greasy. To stew meat in this way, say not difficult, say simple is not easy. Today, Bianshao told friends the secret recipe for stewed meat, cooking small white is easy.

Stewed meat should be soft, rotten and crispy. As long as you learn these three strokes, you can stew tender and juicy meat

In fact, the three most important points of the stew are: the selection of meat, ingredients, cooking temperature. As long as you master these three points, you can stew delicious meat.

Meat selection: generally more meat stew at home. When choosing pork, not only should you choose lean meat, but also bring some fat. In this way, the meat will have a stronger flavor and better taste. The best is the pancetta, with a layer of lean meat and a layer of fat meat, which is the best choice for stewing meat. Because of the fat meat, the lean meat will not become too greasy during the stewing process, and it will also add flavor to the meat. If there are elderly people at home who find panko fat, you can also choose meat from the tip of the front buttocks for health reasons. Compared to panko, the front butt tip has more lean meat, but the stew has a strong flavor and the meat is very tender and tasty.

Ingredients: each stew is different, but the stew requires several seasonings, such as star anise, allspice, nutmeg, sugar and so on. It is worth noting that chili peppers are not allowed in braised pork. Cayenne pepper will add to the fishy flavor of the pork, will not give off the flavor of the meat, and the taste will become strange.

Heat: After all the raw materials are ready, the next most important thing to pay attention to is the heat. Simmer the pork long enough. In the case of pancetta, if you want the pork to be fatty but not greasy, you have to braise the fat in the meat for at least two hours.

The three most important tricks for stewing meat have been told, but there are still some minor issues to be aware of during the stewing process. Below, Bianshao will make an example for your reference.

Required ingredients:

500 grams of pork, 1 star anise, 2 slices of allspice, 2 slices of nutmeg, 1 slice of scallion, 3 slices of ginger, sugar, soy sauce, salt, salad oil in moderation

Making method:

1. Wash the pork, cut it into small pieces, and soak the blood in cold water for 20 minutes to reduce the fishy flavor.

2. Blanch the soaked meat hot. Note that you must not wait for the water to boil before putting the meat in, because the impurities and blood inside the meat will be locked inside the meat, affecting the taste of the stew. Placing the meat in cold water will do a good job of boiling the blood in the meat and then removing the foam floating in the water. Once the meat is fished out and dried, it can be put directly into a clean pot, not in cold water. Stewed meat should be soft, rotten and crispy. As long as you learn these three tricks, you can stew tender and juicy meat

3, hot pot cold oil, add sugar, sugar fried into a big bubble when the meat into the pot and stir fry, and then pour into the hot water, the amount of water at a time is enough, can not be added in the middle of the water, do not pour into the cold water, or pork by the cold water will not be stewed.

4. Add star anise, allspice, nutmeg, scallion, ginger, soy sauce and other spices. Bring to a boil over high heat and simmer slowly for 2 hours. You can add salt when the meat is cooked. The reason you can't start adding salt to the stew is that salt will destroy the meat fibers and cause the meat to undercook. After adding salt, continue to simmer for about half an hour.

5. Stewed meat is best stewed in a casserole, which can lock the moisture inside the meat well, and the stewed meat is more juicy and tender.