How can you stew meat fragrantly? How do you stew meat to make it taste better?

Pork belly, green onion and ginger, cooking wine, star anise, garlic, dark soy sauce, light soy sauce, rock sugar, beer, salt, Sichuan pepper.

01 First of all, we clean the pork belly and cut it into small pieces with a knife for later use.

02 Then we pour an appropriate amount of cold water into the pot, pour in the chopped pork belly, add green onion and ginger, cooking wine, and cook for five minutes to remove the moisture.

03 Then we put the boiled pork belly into a clean pot and rent it, fry the oil, add the green onion and ginger, star anise, garlic, and stir-fry until fragrant.

04 Then we pour in an appropriate amount of light soy sauce, dark soy sauce, cooking wine, and a few pieces of rock sugar.

05 Then we pour in an appropriate amount of water, a can of beer, and then add an appropriate amount of salt, and simmer for 20 minutes on low heat.

06 Finally, reduce the juice on high heat, sprinkle some Sichuan peppers, and the delicious pork belly will be stewed!

If you want the beef to be stewed well and fragrant, no matter how many spices you have, the jujube base is not as good as it, and the method is simple!

The method of stewing pork is rotten and fragrant as follows:1. Choose good pork and wash it.

2. In a pot under cold water, add half a spoon of cooking wine, four bay leaves, and then put some orange peel to boil. Orange peel can make pork fishy and fruity.

3. Skim off the foam until the pork is completely boiled and discolored, and then blanch it in cold water to make the meat firm.

4. Prepare various seasonings for stew.

5. Cut the green onion, ginger, garlic, and prepare rock sugar.

6. Prepare the flavor of the mixture.

7. Put the prepared seasoning into the water in turn, put the seasoning and then put the pork in, put the green onion in the end, and start to prepare the stew after stirring. The stew time is less than 1 hour, and the stewed meat will not be rotten, easy to preserve and easy to slice.

8. Remove and serve.

When it comes to meat, if you want to eat it happily, it has to be "stewed meat". 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. Raw materials should be fresh.

As the saying goes, "it is difficult for a good woman to cook without rice". If you want the meat to stew well, you must first choose the meat well.

Choose fresh meat. In general, the fresh flesh is shiny and shiny, and it is elastic when pressed.

2. The stew utensils are exquisite.

Many people may not care much about the stew utensils. In fact, this is a big no-no for stew. It is recommended that you choose a casserole when stewing meat, although the stewing time is longer, but it can make the meat fully flavored, and the protein in the meat can also be fully decomposed to a high level.

3. The ingredients should be sufficient.

Sichuan pepper, spices, bay leaves, cinnamon, ginger, garlic, green onions and other stewed meat ingredients are all indispensable.

These accessories can not only mask the fishy smell of the meat, but also integrate the aroma of the ingredients into the fat of the meat, making the taste of the meat more layered.

4. Blanch the meat pieces before putting them in the pot.

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

This step may seem simple, but there is a big way. The reason why the meat is blanched in cold water can not only better remove the residual blood and force out part of the fat in the meat, but also the soup of the stewed meat looks bright and shiny and appetizing.

A more important reason is that you can make the stew eat impure and tired after it comes out of the pot.

5. Heat.

Chinese cooking has been about heat since ancient times. And 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 heat in the process of stewing meat, otherwise the meat fiber will become hard after high temperature, and slow cooking over low heat can not only stimulate the protein components in the meat, but also make the meat fiber "tied up", and only in this way can the stewed meat be soft and rotten.

6. Tips for stewed meat - put hawthorn.

Don't add vinegar when stewing meat, you can try to put 3-5 hawthorns in it, which can not only speed up the decomposition of the muscle fibers of the meat, but also dissolve the oiliness of the meat and play a seasoning role. It's a lot of money.

Seasonings for fragrant stewed pork: soy sauce, salt, cooking wine, sugar, green onions, ginger, star anise, cinnamon, etc. Stewed pork is a traditional food eaten in some areas on the 26th day of the lunar month, and there is a saying that "on the 26th day of the lunar month, the pig is killed and the meat is cut".

If you want to buy delicious seasoning food, it is recommended to consult Yutian County Wanfa Daily Commodities****, Yutian County Wanfa Daily Commodities**** registered address is located in Caihedong Village, Caitingqiao Town, Yutian County, Tangshan City, Hebei Province, the registration authority is Yutian County Market Supervision and Administration Bureau, the legal representative is Chen Million, and the business scope includes plastic products processing and sales; manufacturing and sales of household kitchen appliances; Pre-packaged food, bulk food, wine, tea, finished sugar, quick-frozen food, office supplies, sporting goods, daily necessities, household goods, kitchen utensils, sanitary ware, pet supplies, outdoor products, household appliances, rubber products, metal products, plastic products, clothing and accessories, shoes and hats, labor protection supplies (except special labor protection supplies), computer consumables, hardware products, mechanical and electrical equipment, electronic products, communication equipment, computers and accessories, machinery and equipment wholesale.

Chen million brand 20 kinds of rare fragrance seasonings are characterized by the fact that they are the inheritors of intangible cultural heritage at the Tangshan municipal level. Its main secret recipe comes from the palace secret recipe of the 13-spice spice of the Empress Dowager Cixi's chef, which was spread to Tangshan when she returned home to tell her old age.

After four to five generations of inheritance and careful production, it was finally concocted by the legal person Chen Million on the basis of thirteen spices and after years of research and development with a well-known team of senior chefs, which is in line with the seasoning that is eaten by 1.4 billion families in China. It is also added with 7 kinds of spices, and completely uses 20 natural spices to form the best compound solid condiment for various delicacies such as fish, stewed meat, dumplings, steamed buns, and baked meatloaf. <>

You can put star anise, dark soy sauce, light soy sauce, soy sauce, Sichuan pepper, cumin, and add these seasonings to make the stew taste better. It will also make the meat more fragrant.

You can put sesame oil or pepper in it, and you can also sprinkle some edible salt in it, and put some coriander in it when it comes out of the pot, it will be particularly fragrant.

You can put peppercorns, you can enlarge the material, you can put bay leaves, you can put Chanel, you can put star anise, you can put seasoned ginger.

1.Before frying the fish and meat, heat the pan over high heat, melt the oil, put the fish and meat in it, and fry it on both sides before simmering. The dish that comes out of this way tastes delicious.

2.Put the meat in boiling water, and the boiled meat is juicy, but the broth tastes bad; Large pieces of meat taste better when grilled than small pieces.

Soups and stews should be simmered. If the foam of the boiling soup is not easy to lift, you can add a little cold water to the soup and the foam will naturally float to the surface.

If you throw in a piece of washed onion skin when cooking the broth, the soup will be golden brown.

3.When grilling meat in the oven, put a small dish with cold water in it to keep the meat from drying out. At the same time, be careful to pour hot water or broth only on the meat, and pour cold water on it to harden.

Put the dry and hard ham in a bowl with cold milk and soak it in half an hour until it is soft.

Cold meat cannot be dissolved with water, in fact, it only needs to be left in a covered container for 2-3 hours to melt on its own, and it will not lose the flavor of the meat.

4.When stewing beef, sew a gauze bag, put the tea flavor enough to make a pot of tea into the gauze bag, tie it up, put it in the pot and stew it with the beef, the beef cooks quickly and does not taste good.

If you sprinkle a little wasabi on the beef first, it will cook quickly and thoroughly. But wash carefully in cold water before boiling. If you rub the wasabi and let it sit for a few hours before simmering, the roasted beef will have a spicy flavor.

For meat with a foul smell, the peculiar smell can be removed when stewed with shredded ginger, green onion or garlic. For example, when stewing lamb, add some ginger cubes and lemon slices for better taste. Add a few mung beans to avoid the smell.

When roasting beef, mutton, and fatty meat, put a few red dates in it, and it will rot very quickly.

The beef is beaten with a mallet or the back of a knife, and when it is boiled, add 2-3 tablespoons of vinegar to the water, and it will cook much faster.

Cut the beef crosswise towards the meat lines. When cooking, use more oil, the fire should be strong, and the dish will be served in a short time, so that the quality and taste of the beef will be tender and delicious. (ENDS).

1. Blanch the meat with water first to remove the fishy smell and impurities. Blanch in a pot under cool water, add a few slices of ginger and a little cooking wine, and then remove from the pot for later use.

2. Put a small amount of oil in the wok, put 2 spoons of sugar after heating, fry it into a yellow thin paste, add meat pieces and stir-fry, add cooking wine after changing color, stir-fry well, add ginger, green onions, ingredients, cinnamon, tangerine peel, Sichuan peppercorns, add soy sauce and continue to stir-fry well, add boiling water (it must be boiling water, otherwise the meat will become hard and unpalatable), cover and boil, turn to low heat and cook until the soup is thick and the meat is rotten. Add some chicken essence to the pan.

3. Of course, you can add some vegetables and meat to stew together, mushrooms, dried vegetables, potatoes, and vermicelli are all delicious, just add them when the soup is boiling.