Braised meat is generally recommended to put the seasoning to open the pot and turn the heat to simmer for 1-1.5 hours Di, it is recommended that the large fire after the boil, the first 20 minutes of medium-high heat, turn the heat to simmer for 50 minutes, if the time is too short, the meat of the fat is still in the meat, usually about an hour, the fat is 90% decomposition, eating will not be very greasy.

Braised meat how to stew soft

1, add some hawthorn

In the stewed braised meat, add a small amount of hawthorn (add three to five pieces of dry hawthorn on the good), you can make the braised meat sweet with a little bit of natural acid, sweet and sour eating more appetizing, hawthorn slices contain enzymes and acidic substances that can promote the decomposition of meat proteins and fats, so that the braised meat cooked and softened faster, and also can solve grease, and help the braised pork. It can also relieve grease and help digestion.

2, out of the pot and then put salt

In the braised pork stew, if the beginning of the salt, salt will accelerate the braised meat inside the protein coagulation, so that the braised meat is not easy to cook. So braised pork should be put in the pot when the salt, this time to put salt can play a role in flavoring, but also can make the braised pork cooked more rotten, melt in the mouth.

3, a one-time add enough water

Five-flame meat color evenly, to a one-time add enough water, the amount of water to be no more than five-flame meat, large fire boil and then turn to a small fire stew, so that the meat is fully stewed flavor. Water put less easy to paste the pot, if you add water halfway, it will affect the taste of the meat, a lot of burning braised pork like to add water halfway, this is the reason why the burning is not good.