Pork is a very tasty ingredient, in this season full of festive atmosphere is very popular, how to stew in order to taste soft, this you need three small tricks can get.

1, cut meat or the initial processing of the time to pay attention to

If you want to do braised pork want to be soft and rotten, the first meat cut into chunks, and then soaked in cold water with the amount of baking soda, so that the meat is better flavor and it is easy to cook soft and rotten. This way the meat is more flavorful and easy to cook softly. If you want to do pork tenderloin then cut along the grain of the meat can be cut first with a moderate amount of dry starch and mix well in a small amount of water so that the starch wrapped in the surface layer of the meat, so that there is a thin layer of starch paste meat is easy to taste or easy, soft and smooth and tender.

2, marinated pork has a wonderful trick

On weekdays you can marinate pork with this trick to make the meat soft and tender easy to taste, first of all, if it is a slice of meat or chunks of meat, you can use a toothpick in the cut after the surface of the meat to tie a few eyes, so that the marinade seasoning juice is very easy to get into the meat, it is recommended that friends can try to tie 3-4 per piece of meat. More eyes are not good, randomly tie can be. In the marinade you can also add papaya seeds, which can help tenderize the meat, as well as pineapple core also has ingredients to help tenderize the meat, both ingredients contain natural enzymes that help tenderize the meat, try it!

3, cooking when the fire has tips

Pork is relatively easy to be cooked, so the fire should pay attention to, if it is to do braised dishes, the first burst of the pan, and then into the pork, simply stir fry, the best not to wait for the pork to start to add seasoning such as braised class can be put into the old soy sauce, sugar, and some of your favorite seasoning, and then begin to cook when to pay attention to the fire, not too much fire, try to small fire, and the fire, and then the fire, and then the fire, the fire. Do not fire too much, try to cook slowly over low heat is very important, and when the flavor into the pork then start to reduce the sauce over low heat. As for the pork loin class less fat dishes need to be rapid fire frying but not too much fire, pay attention to try to burst the pan and then put the vegetables and pork, rapid fire frying, but do not fire, otherwise it is easy to meat hard.