1, if you put salt in the stew first, it will directly affect the taste of the broth, characteristics and preservation of nutrients. Therefore, the correct way to put salt in the stew is to lower the temperature of the stewed soup to 80 to 90 degrees, and then add the right amount of salt, so that the soup and meat taste the best.

2, because the meat contains high moisture, and salt has a dehydrating effect, if you put salt in the stew first, so that the meat in the brine and salty broth soaked, the cellular moisture in the tissues of the outward penetration of the protein is coagulated, the meat tissues are obviously contracted tight, affecting the nutrients to the soup dissolved in the soup, impede the concentration of the broth and the quality of the soup, so that the stewed chicken meat hard, old, soup without flavor.