Besides the meat itself, the bigger reason is the way of cooking. Stewed meat also has many tricks. Here are a few simple ones.

First, blanch or stew directly?

This also depends on the situation, for example, fresh meat, we can completely omit the blanching step, put the meat in clear water, add a handful of flour and wash it several times, and then we can cook it directly after cleaning it. However, if the freshness is poor or the meat is frozen, we'd better blanch it first, but when blanching it, we must put it in the pot with cold water. When the water temperature rises, the blood and fishy smell in the meat can be released. After boiling, skim off the floating foam and add cooking wine. When cooking wine volatilizes at high temperature, it can also take away some fishy smell.

Second, blanched meat should not be washed with cold water.

After the meat is blanched, some floating foam will stick to the surface of the meat, and many people will wash it with cold water. In fact, this method is wrong. It is because of this step that the meat you stew may become firewood and stew. Because the temperature of meat after blanching is relatively high, if it is washed directly with cold water, the meat will shrink, which will lead to firewood and stew. The correct way is to wash the meat with warm water or hot water.

Third, stir-frying and stewing are more fragrant.

No matter what kind of meat is stewed, whether it is blanched or stewed directly, it is best to stir-fry it in advance. Stir-frying the meat in advance will not only stir-fry excess oil, but also make it easier to taste in the next stew. Boiling water should be added after the meat is stir-fried with oil, and it is best to add enough water at one time, and it is best not to add water in the middle, which can not only shorten the time for the meat to mature, but also make the stewed meat very fragrant.

Fourth, put salt after stewing meat.

When to add salt when stewing meat, I believe many friends don't understand. If you put salt first, it will cause the meat to be firewood, tight and not easy to stew; After putting salt, it is not easy to taste. The correct way is to add salt when the meat is stewed until it is seven or eight minutes cooked. At this time, adding salt will not only lead to firewood, but also make the meat taste better.

How can stew be soft and rotten?

1, cold water into the pot:

The surface of the meat boiled in the pot will tighten quickly, which is not conducive to boiling blood stains. After the fire boils, remove the pot cover and stew for 20 minutes to remove the odor, then cover the pot cover and keep the oil slick in the noodle soup at a certain temperature with low fire to soften the braised meat.

Step 2 stew with tea:

The day before the stew, spread mustard evenly on the surface of the meat, and wash it off with cold water when stewing. This not only cooks quickly, but also makes the meat fresh and tender. When stewing meat, you can wrap some tea leaves in clean white cloth, so that the meat is perishable and has a special flavor.

3. Add wine or vinegar:

Because wine or vinegar can soften meat quality, when stewing meat, put 2 ~ 3 spoonfuls of wine or 1 ~ 2 spoonfuls of vinegar in1kg beef.

4. Add hawthorn or radish:

Adding proper amount of hawthorn or radish can make beef cook faster and remove odor.