How to stew meat, how to stew meat

Stewed mutton is a dish that Cantonese people especially like to make in winter, which can be eaten immediately and can be made into hot pot. Because mutton has a strange smell of mutton, many Cantonese people will stay away. Wait for 5354 to teach you how to get rid of the smell of mutton:

Ingredients: 3 kg of lamb belly, Sichuan pepper star anise, peel of scraped sac, carrot, water chestnut, bamboo cane, etc.

Method: 1. First of all, put the lamb brisket bought back in hot water to make water, boil the dirty things in the mutton, and cook until a layer of foam floats on the surface of the water.

2. Put the drained mutton in a dry pot and roast it, which is called in Cantonese dialect:"哠 (hao).", until the oil comes out, then pick it up and wash the pot.

After the above two steps of processing, the mutton will not have a bad taste.

3. Add a little oil to the oil pan, stir-fry the garlic, ginger, scraped peel, red dates, bay leaves, peppercorns and star anise.

4. Then put the processed mutton into the oil pan and fry, after stir-frying, pour in half a bowl (about 150ml) of liquor.

5. After the wine, the mutton will become fragrant.

6. Pour the seasoning mixed with fermented bean curd, zhuhou sauce, soy sauce, peanut butter and chicken essence into the pot and simmer until fragrant!

7. To make the mutton taste good, in addition to the seasoning, add a little rock sugar.

8. In another pot, cook the soup with bamboo cane, radish, water chestnut and dates.

The authentic mutton pot should have put some angelica, but Shanshan was afraid that it would be too supplemental and not suitable for the weather in Guangdong, so she was exempted! Replace it with carrot chestnut juice, which is more moisturizing. And with the addition of the peel that has been scraped, it won't be hot!

Simmer in a pot for about an hour and a half.

Mutton: replenishes fatigue, dispels cold, warms and replenishes qi and blood; Nourish kidney qi, replenish form and weakness, appetize and strengthen strength; Nourish maternity, clear breastfeeding and cure belts, help Yuanyang, and benefit sperm and blood. It is mainly used for the treatment of kidney deficiency and low back pain, thinness and fear of cold, post-illness deficiency and cold, postpartum deficiency or abdominal pain, postpartum hemorrhage, postpartum no milk or belt.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. to divide.

Summary. Hello, thank you for your patience and happy to answer for you; Related information: Prepare lamb, carrots, celery, green onions, ginger, garlic, peppercorns, cooking wine, soy sauce, bay leaves.

Method step 1: Wash the mutton, cut it into pieces with a knife, wash the carrots and cut them into small pieces, wash the celery and cut them into segments, wash the ginger and cut them into large pieces, wash the garlic and cut them into slices. 2. Put the prepared mutton into the pot, use cold water, then add about 30ml of cooking wine, boil the water for another five minutes, and remove it. 3. At this time, take the pot, use cold water, put the mutton in, and add 30ml of cooking wine.

4. After boiling, put in the carrot cubes, celery, green onions, ginger, garlic, peppercorns, etc. 5. Finally, cook over medium-low heat for 40 minutes.

Hello, thank you for your patience and happy to answer for you; Related information: Prepare lamb, carrots, celery, green onions, ginger, garlic, peppercorns, cooking wine, soy sauce, bay leaves. Method step 1, wash the mutton and cut it into pieces with a knife, wash and cut the carrots into small pieces, wash the celery and cut it into segments, wash the ginger and cut it into large pieces, wash the garlic and cut it into slices.

2. Put the prepared mutton into the pot, use cold water, then add about 30ml of cooking wine, boil the water and then boil it for a few minutes, and remove it. 3. At this time, take the pot, use cold water, put the mutton in, and add 30ml of cooking wine. 4. After boiling, put in the carrot cubes, celery, green onions, ginger garlic, Sichuan pepper, etc.

5. Finally, cook over medium-low heat for 40 minutes.

How to stew lamb with hand meat.

The specific production steps of hand-handled mutton are as follows: ingredients: 1500 grams of lamb chops, half a green onion, 5 slices of ginger, a little Sichuan pepper, 10 grams of pepper and salt, a little salt, and a little fragrant cabbage.

1. Prepare a piece of lamb ribs. 2. Wash the lamb ribs, soak them in water for 5 square feet to celery residue, change the water twice during the period, fully soak the blood water and remove the peculiar smell. 3. Add a large amount of water to a large pot, add green onions, ginger and peppercorns, add lamb chops under cold water, and bring to a boil over high heat.

4. Keep the heat high after boiling, and skim off the foam. Because of the large amount of meat, it takes about 15 minutes to completely skim off. Cook on low heat for 30 minutes, turn off the heat and simmer for 20 minutes, then turn on low heat and cook for 30 minutes, turn off the heat and simmer until cool.

5. Soak the boiled lamb in the original soup and let it cool to room temperature. 6. Take out the cold lamb chops, sprinkle a little salt on both sides, and wipe well. 7. Use a knife to divide the lamb chops into one answer and one rib along the gap between the bones.

8. Loading**. 9. Place a few coriander plants for decoration at will, and serve it with a plate of salt and pepper.

Stewed meat and braised kelp.

Ingredients: 600g pork foreleg meat, 100g kelp, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of bean paste, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of seasoning, appropriate amount of red pepper.

Method: 1) Wash the pork and cut it into pieces. 2) Prepare green onions, ginger, spices, and red peppers.

3) Put a little oil in the pan and stir-fry the pork. Stir over low heat, stirring constantly, to remove the oil from the meat. Stir-fry until the meat changes color and serve.

4) Stir-fry the oil from the stir-fried meat, and add the green onion, ginger, spices, and red pepper to the pot and stir until fragrant. 5) Add bean paste and sell it quietly until fragrant, then add soy sauce and cooking wine. 6) Add some more water.

7) Add the stir-fried meat to the pan. Stir-fry evenly, cover and simmer. During this period, the high slag should be turned several times.

When the meat is stewed until 8 is ripe, add salt and sugar. Cover the pot and continue to simmer coarsely. I have to flip it a few times in between.

The closer the meat is cooked, the more you have to turn it more frequently. 8) Wash the dried kelp during the stew. 9) Steam in a steamer for 15 minutes.

10) Cut the steamed kelp into slices. 11) When the meat is cooked, add the kombu to the pan. 12) Stir-fry evenly for a few minutes, then remove from the pan and serve on a plate.

Carrot and potato stew.

Ingredients: 250g of pork belly, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of carrots, appropriate amount of potatoes, appropriate amount of soy sauce cherry kura.

Method: Dou Songqing 1) Carrots. Cut the potatoes into small pieces, wash them and set aside.

2) Cut the pork belly into small pieces and set aside. 3) Put oil in a pan and stir-fry the pork belly first. 4) Add the carrots and potatoes and stir-fry.

5) Add an appropriate amount of water, salt and soy sauce, bring to a boil over high heat, and simmer over low heat. 6) Cook and serve.

Tips for stewing meat].

1. Soak the meat in water.

If the meat is stewed directly, the blood will run into the soup, resulting in a fishy smell in both the meat and the soup, so first we need to remove the blood from the meat by soaking it in water.

You can use fresh meat or frozen meat, cut the meat into small pieces, put it in clean water and soak it for 1 2 hours. Change the water a few times halfway, and when the water becomes clear and the meat is obviously white, you can take it out and rinse it.

2. Blanch the meat.

After soaking in blood water, the meat cannot be stewed directly, and it also needs to be blanched to remove the residual blood in the meat, so that the smell is more thorough.

Pour a pot of water, meat pieces in a pot under cold water, add green onions, ginger slices, cooking wine, heat over high heat, and cook for 3 minutes. Skim off the scum with a spoon, remove and rinse. Don't blanch the water for too long, otherwise the taste will get old.

3. The meat should be fried until fragrant.

After blanching the meat, it is just the step of removing the fish, and if you want it to taste fragrant, one is to add spices, and the other is to fry until fragrant.

Meat is rich in protein and fat, and after stir-frying, it can bring out the aroma, especially the oil aroma. Get out of the pot, pour in a small amount of oil, pour in the meat pieces after heating, stir-fry over low heat for a while, fry until the color is golden, not only can increase the flavor, but also taste not greasy.

4. Add 2 more spices.

When stewing meat, whether it is stewed or braised in a stew, in addition to the commonly used spices such as green onion ginger, Sichuan pepper, star anise, etc., two more spices should be added, that is, licorice and tangerine peel.

Licorice and tangerine peel are warm and sweet spices, with a light fragrance, which can remove the fragrance and make the meat more delicious, and can also cover the socks to remove the oil and relieve the greasy, and it is particularly comfortable to eat.

5. Put salt first.

Many people have heard of a saying that salt should be put after the stew of meat, and the salt stew will not be rotten if the meat is stewed too early, and the taste will be firewood, which is the wrong yard belt.

Be sure to put salt in the stew first so that the meat can absorb the flavor. If you say that the meat is not stewed, it must not have been stewed for enough time. I don't know if you have ever made garlic white meat, white cut chicken, etc., they are all cooked directly with salt, and the taste is still very soft and rotten?

6. Simmer over low heat.

If you want to eat meat, you must be careful that you can't storm it with high heat, and you should simmer it on low heat.

After a long period of stewing, the binding force of muscle fibers in the meat becomes lower and lower, and the meat becomes soft and sluggish. Su Dongpo has long summed up this experience, and wrote in "Ode to Pork": "Clean and wash the bell, less water, and the firewood can't afford to smoke."

Don't urge him when he is familiar with himself, and he is beautiful when he is full. ”

No matter what kind of meat is stewed, add 2 more ingredients, the meat is soft and tender, fragrant and delicious, and it is better than the restaurant. If you master these 6 skills, you will be able to stew meat that is soft and tender, and delicious no matter what kind of meat you have.

Oyster mushroom chicken soup. Ingredients: 150 grams of oyster mushrooms, 250 grams of cooked chicken pieces.

Seasoning: green onion, ginger slices, clear soup, rice wine, salt, monosodium glutamate, salad oil. Rock Thrill.

Method: 1 Wash the oyster mushrooms, cut them into thick slices, and blanch them in a pot of boiling water.

2 Heat the oil pot, add the green onions, ginger slices, and oyster mushroom slices and stir-fry slightly, add chicken pieces, clear soup, and rice wine, skim off the foam after boiling, add salt and monosodium glutamate, and remove the green onion and ginger slices.

Another way to cook chicken soup, 1. When cooking chicken soup, put some seasonings appropriately, then you can better increase the nutritional value of these foods, and put red dates, wolfberries, shiitake mushrooms, etc. when boiling chicken soup, which not only tastes more delicious, but also has higher nutritional value.

2. Cooking chicken soup seasoning: make ingredients, appropriate amount of chicken, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of shiitake mushroom!

3. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not be over the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

4. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small piece can be), red dates, and more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, Chinese rice, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, and put it on the stove to boil over high heat.

5. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (coarse letter socks can keep the soup clear soup and will not be turbid), turn off the heat and wait for the pressure cooker pressure to decrease.

6. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of fragrant chicken soup is ready.

Ingredients. Ingredients.

Boutique pork belly.

500g sugar.

25 g soy sauce. 6 g vinegar.

8g star anise. 1 pc. Garlic.

6 petals. Ginger. 3 tablets. Excipient file hand. Oil. Amount.

Salt. Amount. Steps. 1.Put the pork in a pot and boil in water for 5 minutes, skimming off the foam.

2.Remove the pork and cut it into small pieces, 3Prepare a tablespoon of sugar, a teaspoon of soy sauce, a teaspoon of vinegar, a star anise, 6 cloves of garlic, and 3 slices of ginger.

4.Pour an appropriate amount of oil into the pot and boil until it is hot.

5.Add a large spoon of sugar, stir constantly with a spoon, wait for the sugar to bubble, then go down, and pour the sugar into the oil and immediately pour in the cut pork pieces. Neither sooner nor later. Be sure to grasp it well, this step is the most critical step in making delicious braised pork.

6.After pouring in the pieces of meat, stir-fry constantly until evenly colored with sugar.

7.Then pour boiling water, be sure to add boiling water, this step is the most critical step for the braised pork to be soft and rotten. Add soy sauce, vinegar, star anise, cinnamon, garlic, ginger and finally a few drops of white wine. Simmer for 30 minutes.

After a few minutes, add salt, stir to reduce the juice, and a soft, delicious, oily but not greasy braised pork is ready.

Tips: Braised pork is best to use the first five-layer three-flower boutique pork belly, which is more delicious. Of course, you can also buy a thinner one, after all, it's not good to eat too much meat in the fat industry. You can also use rock sugar to fry the sugar color, which is more authentic, and here I use white sugar, which is faster.

If you want a better stew, you can raid the town to try the Northeast. Kill the pig and burn the potato and sauerkraut stewed pork vermicelli pork, very delicious, fat but not greasy and coarse, you can also try braised pork, or directly made into Sichuan. Back to the pot meat.

Winter melon stew. Ingredients: 1500g winter melon, 500g pork belly, 80g vermicelli

Excipients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of soy sauce, appropriate amount of shallots, appropriate amount of ginger.

Directions: Peel and flesh the winter melon and wash it. Cut the winter melon into large pieces. Soak the vermicelli in warm water. Cut the pork belly into thick slices and finely chop the green onion and ginger.

2.Put oil in a pot, add the pork belly and stir-fry over low heat after the oil is hot, then add green onion and ginger, five-spice powder, and soy sauce and stir-fry.

3.Pour the winter melon on top of the meat, add half a bowl of water, cover the pot with a lid and bring to a boil over high heat, change to medium-low heat and simmer for about 20 minutes.

4.Put the soaked vermicelli into the winter melon, add salt, turn the vermicelli underneath, continue to simmer for one minute, turn off the heat, and simmer for a while. Before cooking, you can add a little vinegar according to your personal taste.

You should not be cut too thin, and it is more delicious if it is thicker.