First, pork fat is actually old pork, and the shredded meat is rough. This kind of meat is not suitable for braised in braise. It will not become rotten when stewed. What’s more terrible is that the longer it is stewed, The longer the pork is, the harder it is to chew, so don’t braise it in braised pork. Pork is very sticky. Generally, pork is very delicious within a year. Pigs that are not pork are not roasted. Because pork grows longer, pork from sows and male pigs, these meats are It's very difficult to chew, the only way is to increase the temperature.

Do not add salt to the meat later. Many people’s habit of stewing the ribs is to stir-fry them in soy sauce first, and then put in all the ingredients (including salt) and stew them together. In the end, I found that the meat tasted rather bad because the salt and soy sauce were not added at the right time. Share as follows: First cut the pork into small pieces, put it in a bowl, mix it with wine, vinegar, soy sauce, and oyster sauce and marinate it for ten minutes, then pour in a little salt and starch and mix well. Add salt to the meat later instead of firewood. Many people's habit of stewing pork ribs is to stir-fry them in soy sauce first, and then put in all the ingredients (including salt) and stew them together. In the end, I found that the meat tasted rather bad because the salt and soy sauce were not added at the right time.

It’s smooth, tender and not sticky. Sister Yang tells you this method. Wash the meat slices clean. The second piece of meat is very sticky, which means that our pigs are in the early stage of growth. In the state of natural free-range breeding, this feed is just running in the mountains and fields without eating any. Put it in a small basin, salt, light soy sauce, dark soy sauce, allspice powder, oyster sauce, corn starch or sweet potato starch will also work, and add Marinate an egg white. First, wash the pork with clean water and cut it into slices. Be sure to cut along the grain of the pork, so that the fried pork will taste better.

Because stewing meat over high heat will tighten the meat and make it become more dense. Stew the meat over low heat for about an hour and a half and the meat will become tender and delicious. Stewing meat over high heat will quickly coagulate the protein on the skin of the meat. It can only be stewed thoroughly over medium heat and the meat will not become stale. Because the temperature rises instantly due to the fire, the protein in the meat matures quickly, so it tastes hard and woody.