There is also a saying of putting salt first or later. So, should it be put first or last?

Take broth as an example. Adding salt first will reduce the flavor and nutrition of the soup. Because meat contains high moisture content, some as high as 65 to 90%. Table salt has a dehydrating effect. If salt is added first when stewing, the meat will be soaked in salt water and salty soup. The cell water in the tissue will penetrate outward and be solidified. The meat tissue will obviously shrink and become tight, which will affect the dissolution of nutrients into the soup. , hindering the concentration and quality of the soup, making the stewed chicken hard and old, and the soup has no fragrance.

Putting salt when it is almost out of the pot will not easily destroy the iodine in the salt. It can also add flavor to keep the meat fresh and tender.