Stewed meat to be delicious, but also short time. Stewed meat to be crispy, the key is how to make the protein in the meat as soon as possible dissolved. The first meat washed and cut. Cold water in the pot, the pot opened above a layer of floating foam, you can all pour off (and then add water must be heated water, otherwise, the meat protein coagulation, meat is difficult to live in crispy rotten), you can also skim off the floating foam, add star anise, cumin, ginger, chili, pepper, pepper, cloves, cardamom, cinnamon and other seasonings, plus a little salt, a little salt can speed up the proteins to dissolve, but don't add to the right mouth, add more will cause the proteins to coagulate. . Down the key is to master the fire, stewing time to start with a large fire about 5 minutes pot on the open, to be the pot rolled into a small fire for 30 minutes, in the middle of the need to open the lid of the pot stirring 2 to 3 times, with chopsticks, chopsticks can be very easy to penetrate into the meat, indicating that the meat has been crispy, and then turn off the heat and simmering in the pot for 30 minutes, the effect is better. Good luck!