When it comes to meat, in order to eat the pain to relieve the cravings, it is "stew meat", and it is also very popular in foreign countries.

But in order to do the stew meat authentic delicious, no two brushes is not. Today to share with friends, how to make a pot of flavorful and authentic stew.

1, the raw material to fresh

The saying goes, "the clever woman can't cook without rice". The first thing you need to do is to choose the right kind of meat.

The selection of meat should be fresh. In general, fresh meat color glossy bright, pressing the elasticity.

2, stew utensils have to pay attention to

Many people may not care too much about the stewing utensils. In fact, this is a big no-no for stewing meat. It is recommended to choose a casserole when stewing meat, although the stewing time is a little longer, but the meat can be fully flavored, and the protein in the meat can be fully decomposed.

3, the ingredients should be enough

pepper, spices, leaves, cinnamon, ginger, garlic, scallions and other stewing materials can not be less

These accessories, not only can cover the fishy taste of meat, but also the ingredients themselves into the flavor of the meat fat, so that the taste of meat is more rich layers.

4, blanch the meat before the pot

Many people can not figure out blanching with cold water or hot water? The answer is of course cold water.

This step seems simple, but there is a big doorway. The reason why use cold water to blanch meat, not only can better get rid of meat residual blood and force out some of the fat, and stewed meat soup looks bright and shiny appetite.

More importantly, one of the reasons is: you can make the stewed meat eat after the pot is not greasy mouth.

5, fire

Chinese cooking has always been about fire. And the key reason why the stew tastes good when it comes out of the pot also depends on this. Stewing process is not recommended to use a large fire, otherwise the meat fiber in the high temperature will become hard, and with a small fire stew, not only can stimulate the protein content of the meat, but also can make the meat fiber "hand in hand", and only in this way, stewed meat can be soft and not firewood.

6, stew tips - put hawthorn

Stew meat do not add vinegar, you can try to put 3-5 small hawthorn, so that not only can accelerate the dissolution of meat muscle fibers, but also can dissolve the meat of the greasy, and play a role in seasoning. It can be said to be a multi-purpose.