Today people are generally cooking with natural gas or gas cooking, in the stew meat is generally rice cooker or pressure cooker. But in ancient times or in the past few decades, everyone is using firewood to make fire to cook, that time are in the pot inside the stew meat to eat is also particularly fragrant, and we will feel that the firewood meat is indeed more delicious than the pressure cooker stew meat to be more tasty, because the process of firewood stewing process, the pot is more evenly heated, so nowadays there are a lot of people particularly nostalgic for the previous kind of firewood stove, to make something are very tasty!

With firewood stove stew meat is mainly in the upper frame of an iron pot, and then the following burning wood to heat the food, firewood in the burning after the force is more uniform, which can also make the pot inside the heat more evenly heated. And the fire inside the firewood pot can also be adjusted through the genius and the way to pick up firewood to adjust the size of the fire, so the stewing time is longer, but also the meat will be stewed to be more soft and rotten, so that people feel the taste to be better. And use different firewood to cook, the pot inside the meat aroma are different, the wood inside the flavor will also be incorporated into the meat, for example, today many people in the New Year's smoked meat will use fruit trees and trees to bake things, the flavor is better.

In the process of wood-fired meat stew is longer, so that the fat inside the meat can also be released, and then the aroma of the heat can also be released, so it gives people a kind of wood-fired stew out of the meat taste better feeling. But in fact, the pressure cooker stew meat is also more delicious, pressure cooker stew meat is in a closed space inside the high temperature, the temperature is also consistent, and the moisture inside the meat will always be locked inside the meat, the long meat faster maturity, than the general pot to save time, and the meat will also become crispy.

When using firewood to stew meat is generally concerned about is small fire slow stewing, so that the meat inside the soup to evaporate, and then the seasoning basically can be integrated into the meat inside to go, the meat will be heated evenly, will slowly mature, the meat inside the flavor is also easier to release, so much better than the pressure cooker kind of fast to become ripe meat. Pressure cooker does stew meat faster, but it is because it is too fast, the meat and seasoning can not be well integrated, so the flavor here is not stimulated.