For meat, everyone can't live without it. In normal times, they often cook a small stir-fried meat, or cook broth, etc. However, among so many cooking methods of meat, Xiaobian likes stew best. When stewing meat, I believe that everyone will encounter some troublesome things, that is, it is more troublesome to say that it is delicious. If there is no experience, after stewing meat, it will only taste meat and even smell fishy. Besides this, the trouble is that it takes too long to stew meat, sometimes it takes hours to cook it, not to mention it is rotten.

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When the stew is really finished, the daylily will get cold. So how can we solve these troubles? In fact, it's not too difficult. When stewing meat, we should not only take care of the meat, but also match those ingredients. Using the right ingredients can not only fully taste the meat, but also greatly reduce the time of stewing the meat. Therefore, stewed meat is not only stewed meat, but also stewed ingredients and spices. What we need to know is not only the characteristics of meat, but also the characteristics of spices and ingredients are very important.

When stewing meat, many people are used to adding only some star anise and fragrant leaves. In this case, the meat may be delicious, but it is not 1% guaranteed. At this time, we should add some other spices, just like the following two kinds of spices, each of which has its own characteristics. No matter which method is braised, boiled, stewed or marinated, it can perfectly match the characteristics of meat and stew it well.

First: Nutmeg

Nutmeg, also known as Jade Fruit, is a very useful spice. Although it doesn't taste very good and has some bitterness, it is very suitable with meat. Nutmeg is particularly rich in flavor, and only a few pieces are needed to achieve a good effect of removing fishy smell and relieving boredom when stewing meat, and no matter what meat it is, its efficacy will not be compromised.

Second: Amomum villosum

Amomum villosum has a small head, wrinkled surface and thin skin, so it is easy to stew its own flavor when stewing meat, so as to achieve the effect of removing fishy smell and enhancing fragrance. In addition to removing fishy smell and enhancing fragrance, the smell of Amomum villosum and some special substances can also be easily stewed into meat, which can catalyze the decomposition of meat well and make the meat stew in a relatively short time.