Whether it's braised pork or braised pork, sometimes we always feel that the meat we stew at home will be a little less than the firewood we eat outside. Meat with fat like pork belly is a little better, and there is not so much firewood and dryness. But once it's lean meat, it's easy to be very dry, and it's very stuffy, so it tastes very bad. However, we will find that the pork belly stewed in the restaurant outside is not bad. On the contrary, it is very tender and tastes very good. If you master the following tips, you can also make lean meat that is not firewood.

First of all, it is also reasonable to choose meat. Some meat itself is relatively poor and dry. For example, there used to be mother pork. If you buy pork, then you must stew it, and it is still relatively firewood, because mother pork generally has a relatively high growth year, which means that you buy older meat when you sell it, so the corresponding meat will be relatively dry and firewood when you stew it. So when we buy food in the vegetable market, we try to choose pork from pigs for about one or two years. Another point is that it will be better to choose pork rump. For example, we usually choose two pieces of meat when we cook Chili fried meat.

After selecting the pork, you start to stew the pig, and you can't directly throw the meat into the stew when stewing. You need to force the blood out of the meat first, that is, put it in the pot with cold water, then add onion, ginger, garlic and cooking wine and pepper to blanch it, and then clean it after boiling. It is best to use hot water instead of cold water when cleaning the meat. If you don't force the blood out of the pork, the meat will be firewood when stewing.

The second point is that when cooking meat, it is best to choose to color it with sugar, which is fried by rock sugar. The sugar in rock sugar can preserve the tender and smooth feeling in pork, and the color will be more beautiful. If soy sauce is used, soy sauce will not have this effect, and it can only be colored. And it is best to heat the oil in the pot before stewing the meat, then add the onion and ginger and stir-fry the meat for a while. After stir-frying, the skin of the meat is tight, which can ensure a smooth and tender feeling in the meat when stewing. But you can't fry for too long. If you fry for too long, the lean meat will be burnt. If it is burnt, it will not be delicious if it is thin.

In the process of stewing meat, sometimes we will use a relatively small pot, so we will stew until it is almost enough, so we will add some water. This is not right, and it will easily lead to the meat tightening and the wood drying. When stewing lean meat, it is best to add enough water at one time, and it is best to add waste water when adding water, instead of adding cold water, because cold water will stimulate pork in a short time, resulting in the disappearance of tenderness in pork. It's best to prepare a larger pot, add enough water at one time, and then try to cook it on low heat. If you cook braised pork, there is really no suitable pot to use casserole or rice cooker. Don't underestimate the energy of the rice cooker. It is also very delicious to cook braised pork with rice cooker, because the power of the rice cooker is relatively small and it is constant temperature most of the time, which can ensure the discussion of meat quality and is also very suitable for stewing meat.

Finally, when cooking lean meat, you can also add cooking wine and soy sauce one day in advance, and marinate for a while first. Salted meat is soaked in salt, so that the meat made in this way will be smoother and more tender than firewood.