Hawthorn contains lipase, which can promote the decomposition of fat, and contains fatty acids, which can also accelerate the decomposition of protein. Hawthorn is generally used to stew beef and mutton. Hawthorn can not only make beef and mutton stew crisp and rotten, but also remove fishy smell. But hawthorn is not suitable for stewing pork, because pork is an acidic food, and it is also sour, which will increase the acidity of pork and reduce the taste, and it tastes strange.

Proper amount of cooking wine

Cooking wine can be put, but it can only be put when the pork is blanched, because blanching can remove the residual blood and impurities in the meat, and cooking wine has a good effect of removing fishy smell, but cooking wine can not be put when stewing meat. The first blanching has removed the fishy smell, but if the pork is stewed, it will change the original taste of the pork because too much cooking wine will make the cooking wine taste too heavy, but it is not delicious.