Our traditional gourmet stew is very popular abroad. In my hometown, stew is a must-eat dish for the New Year.

Speaking of meat, if you want to eat happily, you must "stew". But if you want the stew to be authentic and delicious, you can't do it without two brushes. Today, let's share with our friends how to make delicious and authentic stews.

1, raw materials should be fresh.

As the saying goes, "A clever woman can't cook without rice." If you want to stew the meat well, you must first choose the meat.

Choose fresh meat. Under normal circumstances, fresh pulp is bright and elastic after extrusion.

2, stew with exquisite

Many people may not care much about stews. In fact, this is a big taboo for stew. I suggest you choose casserole when stewing meat. Although it takes a long time to stew, the meat can be fully tasted and the protein in the meat can be fully decomposed.

3, the ingredients should be sufficient

Zanthoxylum bungeanum, aniseed, fragrant leaves, cinnamon, ginger, garlic, green onions and other stew materials can not be less.

These auxiliary materials can not only cover up the fishy smell of meat, but also blend the fragrance of ingredients into the fat of meat, making the taste of meat richer.

Blanch the meat before cooking.

Many people don't know whether to use cold water or hot water. The answer is cold water, of course.

This step seems simple, but it is very promising. The reason why cold water cook the meat is used can not only better remove the residual blood in the meat and force out some oil, but also make the stew look bright, shiny and appetizing.

A more important reason is that it can make the stew not greasy after cooking.

5. Temperature

China always pays attention to calories in cooking. This is the key reason why stew tastes delicious after cooking. It is not recommended to use fire in the process of stewing meat, otherwise the meat fiber will harden after encountering high temperature. Slow stewing with small fire can not only stimulate the protein content in meat, but also make the meat fiber "easy to catch". Only in this way can the stewed meat be soft and rotten.

6, stew tips-put hawthorn

Don't add vinegar when stewing meat. Try to put 3-5 small hawthorn in it, which will not only accelerate the dissolution of muscle fiber of meat, but also dissolve greasy meat and play a role in seasoning. It can be said that it is multifaceted.