Stewed meat easy to rot can be put in things such as orange peel, vinegar, hot water, hawthorn, beer and so on.

Stewed meat, with its unique flavor, is a famous dish that must be used in wedding banquets, celebrations and festivals in Meizhou, Guangdong.

Stewed pork is made as follows:

First, scrape the whole piece of skinned pork, clean it, put it into a big pot to cook, and then cut it into 1.5-cm pieces. Then boil the appropriate amount of brown or white sugar and special soy sauce (until the marinade is golden and slightly red).

And then cut into cubes of cooked meat into the marinade pot slowly stirring, so that the meat is covered with marinade. At the same time add into the clean and soaked mushrooms a number of, seeped into the appropriate amount of glutinous rice wine, salt and other condiments. And then the clean gauze wrapped the right amount of pepper kernel into a clay jar, will stir the marinade, seasonings of the meat pot to the clay jar, cover the jar lid tightly, in the cover along the edge of the stick on the soaked soil paper strip seal.

Finally, the pot filled with meat is placed on charcoal and slowly simmered over a gentle fire until the meat is cooked. When the table is opened, the cover is removed and a strong aroma immediately comes out of the jar, and the golden-colored stewed meat is soft but not broken, neatly squared, and the meat flavor is rich and mellow, and you can eat it without getting tired of it.

The key to casserole stew:

With casserole stew, mastering the fire is the key. Generally follow the order of low heat-medium heat-low heat. First, before stewing the meat, fill the water to eight minutes full and heat the water on low heat first. This is because although the casserole can withstand prolonged cooking, rapid or localized temperature changes can cause the casserole to expand and contract thermally, making it susceptible to cracks or even rupture. Therefore, cold pots do not use high heat.