The surface of the meat in the hot pot is quickly tightened, not conducive to boiling blood stains. After boiling over high heat, remove the lid of the pot and simmer for 20 minutes to remove the odor, then cover the pot with a micro-fire so that the floating oil on the surface of the soup to maintain a certain temperature, to achieve the purpose of stewing the meat to become soft.

2. Stewing with tea:

The day before stewing meat, put mustard evenly on the surface of the meat, stew meat with cold water to wash off. This not only cooks faster, but the meat is tender. You can wrap some tea leaves in a clean white cloth while stewing the meat so that the meat will rot easily and have a special flavor.

3. Add wine or vinegar:

Because wine or vinegar can soften the meat, put 2 ~ 3 spoons of wine or 1 ~ 2 spoons of vinegar in 1 pound of beef when stewing.

4. Add hawthorn or radish:

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

First, braised pork

1. add salt late:Salt can accelerate the coagulation of the protein contained in the meat, making it difficult to cook the meat, so salt should not be added too early.

2. Put hawthorn:When stewing meat, put a few slices of dried hawthorn to make the meat rot faster.

3. Boil water:If you need to add water in the middle of stewing meat, make sure to boil water. Adding cold water will make the meat tough.

4. Stew on low heat:You should keep the water slightly boiling hot for the best. Stewing meat over low heat keeps the temperature of the broth and keeps the aroma of the soup from evaporating. Stew meat quickly and the meat will become soft. If stewed over high heat, the proteins contained in the meat will toughen the meat due to their heat-promoting properties.

Two, Beef Stew

1. Older beef has a rough texture and is not easy to cook. You can cook it by first rubbing a layer of mustard on the beef, leaving it for 6-8 hours, and then rinsing it with cold water. Processed beef is not only easy to cook, but also very tender. Add some wine and vinegar when cooking and the beef will be better.

2. When stewing beef, wrap a handful of tea leaves in gauze and put them in the pot with the beef to cook. The beef will cook quickly and the flavor of the beef will not be affected.

3. If the beef is a little hard, wash the ginger, cut it into small pieces and mash it. Then put the minced ginger into a saran wrap to squeeze out the ginger juice. Mix the ginger juice into the beef slices and stir well so that the surface of the beef is covered with ginger juice, and then marinate for about 1 hour. The beef cooked this way is not only easy to rot, but also has no ginger flavor.

4, stew any meat, can not put salt first, otherwise the meat will not rot.

5. Besides, how can stewed meat rot easily? The trick is to always stew meat on low heat and let it rot. If you are stewing beef, you can also add some beer, not only does it taste better, but it also boils easily.

Third, stewed mutton

1. Mutton stew is more cooked, tender and easy to digest. If you add appropriate herbs or nutritional supplements to the stew, the nourishing effect will be even greater, such as angelica lamb soup, goji berry lamb soup, astragalus lamb soup, lamb turnip soup, lamb and tofu soup, pig's trotters lamb soup and so on.

2. Cooking mutton, beef, pork, each has a trick, is "mutton and radish beef tea, pork and hawthorn fire. This is because, when cooking (stew) lamb, put a large white radish, drill a few holes in the radish, the fishy flavor of lamb can be removed.

3. Fresh lamb (or lamb rib meat) chopped into blocks, cut the green radish into hobnail blocks, (green radish must be good), water boiled into the cleaned meat, to remove the floating foam, drop a small amount of vinegar to deodorize, put onion, ginger, the right amount of pepper (chili pepper flavor is better), a little goji berries, simmering; at this time, pour in the cut green radish, add a small amount of parsley according to personal preference. When the radish is cooked and soft, add an appropriate amount of salt.

4. Note: If you buy lamb with a foul odor, you can add a little orange peel.

Four, how to stew meat with vegetables

1. potatoes beef:Beef has a high nutritional value, has the effect of strengthening the spleen and stomach, but the fiber is coarse, sometimes stimulate the gastric mucosa. Boiled potatoes with them not only taste good, but also protect the role of the stomach and intestines.

2. Mutton with ginger: mutton nourishes blood and warms the sun, ginger has pain, wind and dampness. Ginger with each other, not only can remove the fishy, but also help lamb warm yang dispersal of cold.

3. Fish with tofu:Fish is rich in methionine, phenylalanine content is low, and tofu is just the opposite. If you eat together, you can take the best of both worlds. Secondly, tofu contains more calcium, and through the action of vitamin D in fish, it can improve the absorption rate of calcium. Very suitable for the elderly and pregnant women.

4. Chestnut chicken:Chicken is a product of hematopoietic therapy. Chestnut focuses on strengthening the spleen, which is more conducive to the absorption of chicken nutrients, and the hematopoietic function will be enhanced. Old hen soup stewed chestnuts better.

5, duck with yam: old duck can not only replenish the body water, but also nourish Yin, and can relieve fever and cough. Yam is more powerful yin tonic, and duck together, you can eliminate the greasy, tonic lung effect is better.

6. Onion pork: onions can promote fat metabolism, reduce blood viscosity, reduce pork fat high "side effects". In fact, pork is basically a "universal", and winter melon, lily of the valley is a good choice to stew together, have a moisturizing effect.