The must-eat in my hometown during the Chinese New Year is stewed meat. I feel that this stew is very popular abroad.

Speaking of meat, if you want to eat it to satisfy your craving, ,

It has to be "stew". But if you want to make the stew authentic and delicious, you can't do it without two brushes.

Today I will share with my friends how to make a delicious and authentic stew.

1. The raw materials must be fresh

As the saying goes, "It is difficult for a clever woman to make a meal without rice." If you want to stew meat well, you must first choose the meat well.

Choose meat that is fresh. Under normal circumstances, fresh meat has a bright color and is elastic when pressed.

2. Be particular about the utensils used to stew meat

Many people may not care much about the utensils used to stew meat. In fact, this is a taboo in stew. It is recommended that you choose a casserole when stewing meat. Although the stewing time is longer, the meat can be fully flavored and the protein in the meat can be fully decomposed.

3. The ingredients should be sufficient

Sichuan peppercorns, aniseed, bay leaves, cinnamon, ginger, garlic, green onions and other stew ingredients are all indispensable

These The auxiliary ingredients can not only cover up the fishy smell of the meat, but also integrate the aroma of the ingredients into the fat of the meat, making the meat taste more layered.

4. Blanch the meat before putting it in the pot

Many people don’t understand whether to use cold water or hot water for blanching? The answer, of course, is cold water.

This step seems simple, but there is a big way.

The reason why blanch the meat in cold water can not only better remove the blood remaining in the meat and force out some of the fat, but also the soup of the stewed meat will look bright, shiny and appetizing.

A more important reason is that it can make the stew not get greasy after eating it.

5. Heat

Chinese cooking has paid attention to heat since ancient times. The key reason why the stew is not delicious after it comes out of the pot also depends on this. It is not recommended to use high fire when stewing meat, otherwise the meat fibers will harden when exposed to high temperatures. Slowly stewing over low heat can not only stimulate the protein content in the meat, but also make the meat fibers "at ease". In this way, the stewed meat will be soft and not rotten.

6. Tips for stewing meat—put hawthorns

Don’t add vinegar when stewing meat. You can try putting 3-5 small hawthorns in it. This will not only speed up the decomposition of the meat. muscle fiber, and can also dissolve the greasiness of meat and play a seasoning role. It can be said that it achieves multiple things with one stone.