The three spices necessary for stewing meat are:

The first one: fragrant leaves

The fragrant leaves have a good effect on increasing the aroma, but you have to pay attention to the dosage; because the fragrant leaves have a stronger smell of their own, and if you use too much of them, it will affect the original flavor of the ingredients. General family stew meat, two or three leaves enough.

The second kind: cinnamon

Aromatic leaves and cinnamon are different, although they are both flavorful! Adding aromatic leaves makes the meat taste good, while adding cinnamon makes it smell good! One is an internal flavor and the other is an external flavor!

Third: cloves

Cloves belong to the aromatic spices, and its fragrant aroma is one of the strongest of all the spices, its smell is aromatic. In cooking is mainly used to deodorize and detoxify, give fragrance and flavor, and accelerate the role of soft meat.

Stewed meat notes:

1, avoid adding cold water in the middle of the process: because the heated meat in the cold will shrink, the protein is not easy to dissolve, the soup will also lose the original fresh flavor.

2, avoid skimming the floating oil: floating oil on the surface of the soup can reduce the evaporation of water vapor, maintain the water temperature and reduce the dissemination of flavor. At the same time, the oil itself can make the soup flavorful and thick and increase nutrition. If you want to remove the grease, skim off the floating oil before the ingredients mature.

3. Avoid putting salt in early: because putting salt in early will make the protein in the meat coagulate and not easy to dissolve, which will make the soup dark, not concentrated enough and not beautiful in appearance.

4, avoid putting too much seasoning, such as onions, ginger and cooking wine, so as not to affect the original flavor of the soup.

5. Avoid putting too much soy sauce too soon to avoid sour soup, dark color and blackening.

6. Avoid boiling the soup so that protein molecules do not move violently in the meat and make the soup cloudy.

7, avoid too long: the main ingredient in the soup is protein. If the stewing time is too long, the heating temperature is too high, the protein will undergo pyrolysis and denaturation, decomposition into other components. Certain components may undergo a series of changes, producing harmful substances and even carcinogens.