The surface of the meat in the hot pot tightens quickly, which is not conducive to boiling blood stains. After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and keep the oil slick in the noodle soup at a certain temperature with a small fire to soften the braised pork.

Stew with tea:

The day before stewing, spread mustard evenly on the surface of the meat and wash it off with cold water when stewing. This not only makes cooking fast, but also makes the meat fresh and tender. When stewing meat, you can wrap some tea leaves in clean white cloth, so that the meat is perishable and has a special flavor.

3. Add wine or vinegar:

Because wine or vinegar can soften meat quality, when stewing meat, put 2 ~ 3 spoonfuls of wine or 1 ~ 2 spoonfuls of vinegar in1kg beef.

4. Add hawthorn or radish:

Adding proper amount of hawthorn or radish can make beef cook faster and remove odor.

First, braised pork.

1. Adding salt in the later stage: Salt will accelerate the solidification of protein contained in meat, making it difficult to cook meat, so salt should not be added too early.

2. Put hawthorn: put a few pieces of dried hawthorn when stewing meat to make the meat rot faster.

3. Boil water: If you need to add water to the stew, be sure to boil water. Adding cold water will harden the meat.

4, simmer: it is best to keep the water slightly boiling. Stewed meat with small fire can not only keep the temperature of the broth, but also make the aroma of the soup nonvolatile. Stew the meat quickly, it will soften. Protein contained in meat, if stewed with fire, will harden the meat because of its characteristics of promoting heat.

Second, stewed beef

1. Old beef is rough and difficult to cook. You can put mustard on beef first, leave it for 6-8 hours, then rinse it with cold water and you can cook it. The processed beef is not only easy to cook, but also tender. Add some wine and vinegar when cooking, and beef will be easier to cook.

2. When stewing beef, wrap a handful of tea leaves in gauze and cook them in the pot with beef. Beef will be cooked quickly, and the taste of beef will not be affected.

3. If the beef is a little hard, wash the ginger, cut it into small pieces and mash it. Then wrap Jiang Mo in gauze and squeeze out ginger juice. Mix the ginger juice into the beef slices, stir evenly, so that the beef surface is covered with ginger juice, then marinate for about 1 hour, and then take out the pot. The beef cooked in this way is not only easy to deteriorate, but also has no ginger flavor.

4, stew any meat, you can't put salt first, otherwise the meat will not rot.

Besides, how can stew rot easily? The trick is to stew the meat with a small fire and let it rot. If you stew beef, you can also add some beer, which not only tastes better, but also is easy to boil.

Third, stew mutton.

1. After mutton is cooked, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or nutritional supplements are added to the stew, the nourishing effect will be even greater, such as angelica mutton soup, medlar mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig's trotters mutton soup and so on.

2. Cooking mutton, beef and pork, each with a trick, is "mutton radish beef tea, pork hawthorn simmer". This is because when you cook (stew) mutton, you can put a big white radish and drill a few holes in it to remove the fishy smell of mutton.

3. Chop the fresh mutton (or lamb ribs) into pieces, cut the green radish into hob pieces (the green radish must be delicious), add the cleaned meat pieces after boiling, remove the foam, drop a small amount of vinegar to remove the fishy smell, add chopped green onion, ginger slices, appropriate amount of pepper powder (pepper tastes better) and a little medlar, and simmer; At this time, pour in the chopped green radish and add a small amount of coriander according to your personal preference. When the radish is ripe and soft, add the right amount of salt.

4. Note: If the mutton you buy smells, you can add a little orange peel.

Fourth, how to side dishes when stewing meat

1. Potato and beef: Beef has high nutritional value and has the function of strengthening the spleen and stomach, but the fiber is thick and sometimes irritates the gastric mucosa. Cooking potatoes with them not only tastes good, but also protects the stomach.

2. Mutton with ginger: Mutton nourishes blood and warms yang, and ginger has the effects of relieving pain, expelling wind and removing dampness. Ginger collocation can not only remove fishy smell, but also help warm mutton to dispel cold.

3. Fish with tofu: Fish is rich in methionine and low in phenylalanine, while tofu is just the opposite. If you eat together, you can learn from each other. Secondly, tofu contains more calcium, and the absorption rate of calcium can be improved through the role of vitamin D in fish. Very suitable for the elderly and pregnant women.

4. Chestnut chicken: Chicken is the product of hematopoietic therapy. Chestnuts focus on strengthening the spleen, which is more conducive to the absorption of chicken nutrition and the hematopoietic function will be enhanced. Stewed chestnuts in old hen soup is better.

5, duck meat with yam: old ducks can not only replenish human body water, but also nourish yin, and can relieve fever and cough. Yam has a strong effect of nourishing yin. Eating with duck meat can get rid of greasy food and have better lung nourishing effect.

6. Onion pork: Onion can promote fat metabolism, reduce blood viscosity and reduce the "side effects" of high fat in pork. In fact, pork is basically "omnipotent", and winter melon and lily stew is a good choice, which has the function of moisturizing.