Dried hawthorn.

Hawthorn has a high content of organic acid, which can tenderize the fiber of meat, thus making it easier to stew, and can also play a role in relieving fatigue. Fresh hawthorn is subject to seasonal constraints, so you can choose dried hawthorn when stewing meat. Besides chicken, for beef and pork, hawthorn has the same effect.

It should be reminded that the amount of dried hawthorn should not be too much, usually a catty of meat with 5~6 slices is more delicious, which can make the meat taste more tender and not affect the effect of other condiments.

Dried hawthorn can be bought ready-made, choose the epidermis without black spots, pulp without insects, no mold can be, you can also do it yourself, the fresh hawthorn cleaning, core, slicing and drying can be.

Expanded Information

Note:

1, stewed meat in the process, if you find that the water is not enough, do not add cold water, otherwise the sudden change in temperature, it will make the surface of the meat suddenly contraction, the meat becomes hard, the taste becomes worse, fishy taste is not easy to evaporate, ingredients are not easy to taste.

2, large fire boil, small fire slow stew, large fire will make the meat in the loss of water too fast, resulting in its taste deterioration.

3, the last out of the pot before adding salt, salt put too early will make the meat in the protein coagulation, resulting in the taste of old.

People's Daily News - Dried hawthorn stewed meat more easily rotten