In the case of stew, remember that it is best not to add this seasoning, which is equivalent to destroying the meat. Many people don't know! In the ordinary cooking process, people often encounter various problems, among which stew is the most common. Nowadays, the standard of daily life is getting higher and higher. People can't have every meal without meat. Eating meat can give the body enough kinetic energy and play a key role in maintaining health. Recently, many people have quietly written a small series, and the stew is always unsuccessful. Stewed meat has a fishy smell, which is difficult to swallow and annoying. In fact, the unsuccessful stew is mainly due to the wrong seasoning. There are all kinds of condiments on the market now. Many people like to put all condiments that can improve freshness and taste in stews. In fact, this practice is wrong.

There is a kind of seasoning that is the most taboo in stews. As the saying goes, "pigs don't put pepper, sheep expect it", which means that pepper can't be put in stew. Although pepper has a very good analgesic and bactericidal effect, adding pepper stew is another situation, which always destroys the meat. Moreover, the stew has a fishy smell and is difficult to swallow. After that, everyone must pay attention. Let's teach you how to cook braised pork, which is easy to understand. It tastes fat but not greasy. Friends who like braised pork, let's see how it is cooked!

Braised pork seasoning: pork belly 300g, ginger 1 piece, garlic 4 pieces, tofu (red) 1 piece, soy sauce 1 spoon, a small amount of light soy sauce, fermented wine 1 spoon, a small amount of edible oil, 6-7 pieces of old rock sugar and a small amount of salt.

Cooking process:

1. Put some cooking oil in the pot, wash the pork belly, cut it into pieces, dry it and put it in the pot.

2. Fry one side, add garlic cloves and fry until budgerigar.

3. After frying, take it out for standby, pour out unnecessary oil, leave oil-based oil, add old rock sugar and simmer until lemon yellow.

4. Add pork belly, garlic and ginger slices, stir-fry and color, and then add wine to remove fishy smell and refresh.

5. Pour in the marinade prepared in advance-milk, soy sauce, soy sauce, stir-fry until the fragrance overflows.

6. Pour boiling water, add a little salt, cover tightly and simmer for 45 minutes.

7. After this pass, it became popular.

8. Stir fry until the juice is thick and can be boiled.

Cooking skills:

Purchase method 1. See if the fat is symmetrical: high-quality pork belly is layered and fat and thin, and fat and thin are suitable. Vegetable oil should be properly distributed in the pig's stomach, preferably one layer at a time. Pork belly is not very good, and the position of human fat is asymmetric, which is very easy to cause greasy taste.

2. See if the pork belly is elastic: gently press it with your hand. Good pork belly is elastic and not easy to loosen. If you buy pork belly, it is soft and inelastic, so be careful when you buy it.

3. Look at the color of pork belly: Look at whether the color of pork belly is bright red. Good pork belly is bright red. If the color is too light or the deep red is too light, then the pork belly is not high-quality meat.

4. Touch the pork belly with your fingers: Touch the surface of the pork belly with your hands. The surface layer is a little dry or wet, so it doesn't touch your hands. If you put your hand in it, it's not fresh pork belly. All the wet pork belly is not very delicious, so avoid buying it. There is also good pork belly and pigskin, the surface is delicate, and it is not easy to be too dry and oily.

Has everyone learned?