Practice

Ingredients: 5g of lean pork, 1g of seasoning: soy sauce, 5g of cooking wine, 5g of white sugar, 5g of green onion, 5g of ginger, 3g of star anise and 5g of cinnamon

1. Cut pork belly into eight cubes;

2. Cut the onion into sections and slice the ginger;

3. First, stir-fry the meat until it turns white, add cooking wine, soy sauce and white sugar, then add onion, ginger, aniseed and cinnamon, stir it a little, then add stock, boil it, skim off the floating foam, and stew it over low fire for more than an hour, and the meat will be crispy and rotten.

cut the meat into larger pieces. Pork contains fresh nitrogen-containing substances that can be dissolved in water. The more it is released when stewing pork, the stronger the taste of broth, and the less fragrant the meat pieces will be. Therefore, the meat pieces of stewed meat should be cut appropriately to reduce the escape of fresh substances in the meat, so that the meat taste is more delicious than small pieces of meat. Don't cook with strong fire. Because, firstly, the meat pieces encounter sharp high fever, and the muscle fibers become hard, so the meat pieces are not easy to boil; Second,

the aromatic substances in the meat will evaporate with the water vapor during fierce cooking, which will reduce the fragrance. In the stew, add less water to make the soup taste mellow. When stewing pork, don't use strong fire. When the fire is urgent, the meat will tighten together. If you put a little plant or a few carrots in the stew, the meat can be stewed quickly. Put the salt later, or the meat won't rot easily. In the process of stewing meat, don't add water in the middle, or protein will be frozen suddenly, so that the ingredients in the meat or bone are not easy to seep out. The reason why meat tastes delicious is that there are delicious substances in meat, such as glutamic acid, amide and inosinic acid. When stewing meat, if you want to make the soup delicious, you should put the meat in cold water and cook it slowly with slow fire.