Burning process, salt should be put late, water should be added once enough. If you find less water, you should add boiling water.
Put a little tea leaves wrapped in gauze and put it into the pot to simmer with the lamb, the meat cooks fast and tastes fresh.
Add some wine or vinegar. 1 kilogram of beef put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewed lamb, can also make the meat soft.
Put a few hawthorns or slices of radish in the meat pot to cook it faster and get rid of the odor. When stewing pork, do not use high fire, the fire is urgent, the meat will be tight together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be quickly stewed crispy. Salt should be put later, otherwise the meat is not easy to rot. In the process of stewing meat, do not add water in the middle, otherwise the proteins will be frozen by the cold, so that the ingredients in the meat or bone are not easy to seep out. The meat flavor is delicious because the meat has fresh flavor substances, such as: glutamic acid, amide, inosinic acid. In the stew, if you want to make the soup flavorful, you should put the meat into the cold water with a slow cooking fire. Because the cold water cooking meat can make the meat in the fresh material more penetration into the soup, so the soup flavor is delicious, but the meat flavor is worse. If you want to make the meat flavorful, you should put the meat in hot water to cook. After the meat meets heat, the surface protein immediately coagulation, so that the fresh material penetration into the soup is much less, so the meat flavor is more delicious.
2. Cooking ham
Cooking ham, the skin is not easy to cook, such as in the ham is not cooked before the skin coated with sugar, not only easy to cook, and the flavor is more than not coated with sugar fresh.
3. clever burn pig's feet
Burning pig's feet with a little vinegar, you can make the bones in the gelatinous decomposition of calcium and phosphorus, increase its nutritional value, pig's feet in the protein is also easy for the body to absorb.
4. skillfully burned pork belly
Pork belly cooked, cut into long pieces, put into a bowl, add some soup, put the pot to steam, long pieces of pork belly will be doubled. But be careful not to put salt, otherwise it will make it shrink and harden like a cow's tendon.
5. skillfully burn fat sausage
The inside of the large intestine facing outward (oil side facing in), remove the water, put in a ceramic pot, add vegetable oil, refined salt half a field spoon, hand rubbing pressed for 5 minutes, and then rinse with water. Repeat three times, then put it in a pot to blanch once, after blanching, spray a little vinegar in the pot, then rise and cut into pieces. Put into a pot of cold water, add star anise (or five spice powder), yellow wine, ginger and other ingredients, cook with warm fire until rotten; then put a little sugar, soy sauce, rounded flavor can be eaten.
6. clever fried waist flower
Waist texture is very tender, cooking fire is difficult to master, often overflow or aging. The solution is to put a handful of peppercorns into a bowl, rushed into a half bowl of boiling water, 10 minutes after fishing out the peppercorns, until the peppercorns water is cool, will be cut into the waist flower or waist slice into the peppercorns water soak for 3 to 5 minutes, and then decanting the peppercorns water, and then panned with clean water. The waist after soaking in pepper water, overcooked and not old, and will not overflow with blood, you can keep fresh and tender.