Does star anise make meat old and woody? When do you need to put star anise?

Does star anise make meat old and woody? When do you need to put star anise?

Star anise: Star anise is one of the most common condiments in everyday life. Some star anise is added to many dishes to add flavor.

However, when stewing pork ribs, never add star anise, as star anise will make the pork old and become firewood, and the pork will stick to the ribs. So, once star anise is added, it won't make the ribs stink, but it will make the pork old and become firewood. Not only can star anise not be added when stewing pork ribs, but star anise powder cannot be added when making pork dumplings, which will make the pork old and burnt.

Stewed beef and mutton. 1. Pot of cold water.

Beef and lamb stew should be cooked in cold water. Once the water is boiling, skim off the foam and add the ginger mirin.

Simmer over low heat. Our mothers usually know this method.

2. Add star anise.

When stewing mutton, pay attention to putting the star anise in the pot as soon as the meat is cooked, so that the flavor of the star anise can be fully dissolved in the water and integrated into the meat, which can not only remove the taste of the mutton, but also make the meat more mellow and increase the taste. How can we not try this method of killing two birds with one stone?

3. Add radish to taste.

Lamb is the most unpalatable meat. When the lamb is stewed, put a large radish.

Poke the radish a few times with chopsticks to remove the mutton flavor!

4. Put Chinese herbal medicines.

When making mutton soup, add angelica, wolfberry, and astragalus to make the soup bigger. This makes the soup more nutritious! However, a friendly tip: each herb has a different effect. Don't put it anywhere!

Stewed pork. When I mention stewed meat, the first thing that comes to my mind is stewed pork ribs. The pork rib soup is delicious and tender. It contains a variety of trace elements.

It is a soup that mothers especially like to stew. How to stew pork rib soup?

1. Stir-fry before stewing.

Stir-frying pork ribs can not only reduce the fat on the surface of the ribs, but also make the ribs more fragrant. Of course, the stewing time is also relatively fast. You might as well give it a try!

2. Add orange peel.

When stewing pork ribs, add some orange peel to the soup to make the soup more flavorful and reduce the greasy feeling of the soup.

3. Add less salt and some vinegar.

Stewed pork ribs with vinegar can better dissolve the bones and various trace elements in the soup. However, I want to tell you that the pork rib soup does not have as much bone mass as the meat. If you want nutrition, it's best to eat ribs straight.

In addition, stewed pork ribs should be eaten sparingly or without salt. Too much salt can hinder the body's absorption of calcium.

In addition to this, the calories of the stew are also a key. For the general kitchen white, you may not have a good grasp of the temperature. It is recommended that you adjust the temperature of your induction cooker to 120 150. Use a pressure cooker.

Friends of stewed meat don't need to think too much. In general, they will be stewed.

Star anise does not make the meat old and woody; In general, when the meat is first cooked, it is put in this way to better absorb the flavor.

I don't think it makes the meat old and woody; Put it on at the very beginning.

Star anise will make the meat old and woody, but it can also play a seasoning role, so it is most appropriate to put star anise when it is about to come out of the pan.