What is the most taboo to put in stewed pork? What are the taboo seasonings for stewed pork?

Pork is very nutritious, can supplement the nutrients needed by the human body, improve the body's resistance and immunity, the most commonly used method of pork is to stir-fry or make braised pork, among which stewed meat is the most delicious, although now pork has become a luxury on people's tables, but want to eat or eat, today I will share with you a little trick of stew, soft and delicious, let's take a look!

When stewing meat, it is most taboo to put "this thing", many people are using it, no wonder the meat is not fragrant and very hard! When stewing meat, there may be many people who habitually put some spices, such as pepper, star anise, cinnamon, bay leaves, etc., thinking that the meat stewed out without these seasonings is not delicious, and there is no taste, in fact, it is not right.

In fact, Sichuan pepper is a spicy seasoning, with the effect of removing the fat, pork actually does not have any smell, put Sichuan pepper can not play the role of removing the fish, will only make the pig lean meat taste very poor, like chewing wax, so do not put pepper when stewing pork. Similarly, five-spice powder and thirteen spices have peppercorns in them, so don't directly put thirteen spices and five-spice powder to enhance freshness. Sichuan pepper this flavor seasoning can be soaked in some Sichuan pepper water, to wrap mutton stuffed dumplings, my mother-in-law has decades of experience, especially delicious!

When stewing meat, it is most taboo to put "this thing", many people are using it, no wonder the meat is not fragrant and very hard!

In my experience, the correct way to stew meat is: ginger slices, green onions, star anise, 3 bay leaves, dried chili peppers, cooking wine, it is best to use cold water and ginger slices, cooking wine, soak the meat pieces before stewing for one to 2 hours, so that the pork is kneaded until the meat is particularly loose and tender, fresh and fragrant; Then put it in a pot and stew over high heat, turn to low heat and simmer for about an hour, and it is best to use casserole stew, or the farmer's big iron pot stew is also particularly fragrant.

In fact, you can also add red dates, wolfberries, and shiitake mushrooms when stewing meat to increase the nutrition of the broth. These ingredients can be made according to personal taste, and if you like it, you can put some that you don't like, and you can omit it! In short, when stewing pork, don't put peppercorns, five-spice powder, and thirteen spices.

Stewed pork is most taboo to put peppercorns, some people may think that peppercorns can remove the smell, but for stewed pork, peppercorns destroy the aroma of pork. If you want to get rid of the fish, it is best to use ginger.

Stewed pork is the most taboo to put peppercorns, the fragrance of peppercorns is too strong, put peppercorns into the pork stew, will suppress the aroma of pork, and finally lead to stewed pork without its own fragrance, and add peppercorns, will make the pork more stewed more firewood.

It is most forbidden to put Sichuan pepper, which can not remove the fishy smell of pork well, but will affect the umami of pork, and it will feel numb when eaten.

Stewed pork should not be put peppercorns, stewed pork with peppercorns, will make the pork become old and woody, and the smell of peppercorns is strong, and the stew will also cover the fragrance of pork with peppercorns.

Stewed pork is the most taboo to put peppercorns.

Sichuan pepper is spicy, spicy and numb, and the fishy smell of pork is not as heavy as that of mutton and beef, and there is basically no big taste, so there is no need to put any pepper and other seasonings to remove the taste. At the same time, the taste of Sichuan pepper itself is relatively heavy, and the stewed pork with Sichuan pepper will cover up the original aroma of the meat, and it will become old and woody to eat, like chewing wax, and it is not delicious at all.

The role of pork.

Nourish the body: Pork contains high-quality protein and amino acids.

It can provide sufficient nutrients for life activities, and people who are weak can often eat lean meat to nourish the body.

Nourishing Qi and Blood: Pork is rich in iron.

It can provide sufficient raw materials for hematopoiesis, anemia.

can often eat pork to nourish qi and blood.

Promote growth and development: Pork is high in protein and relatively low in fat, so teenagers and children can not only promote growth and development, but also do not have to worry about causing obesity.

The above content refers to Encyclopedia - Stewed pork.

People's Daily Online - Be sure to put the meat when stewing.

1. Sichuan peppercorns

You can't put peppercorns when cooking pork, because there has always been a saying that "pigs don't have peppers". Because the taste of Sichuan pepper is very fragrant, it has the effect of removing the smell and increasing the flavor, but it will cover the "meat fragrance" of the pork itself, and it will only taste the fragrance of Sichuan pepper. At the same time, Sichuan pepper will also make the meat quality of the pork become firewood, and the taste is very bad, so as long as the pork is boiled in water, do not put Sichuan pepper.

2. Cooking wine

Cooking wine also has the effect of removing the smell and increasing the freshness, which is a good helper for removing the fish, but why can't you put it when cooking pork? Because when cooking pork, it is generally covered with a lid, cooking wine cannot volatilize, and it can't take away the fishy smell at all, and in the end, the fishy smell still returns to the soup and meat, so that the pork will taste more fishy.

3. Hawthorn

Hawthorn is rich in organic acids and lipase, which can accelerate the decomposition of protein and fat, and can make meat containing protein and fat stew quickly. Beef is not easy to stew, and if you add some hawthorn, it may stew quickly, but this method is not suitable for cooking pork. Hawthorn is acidic, and beef stew is usually supplemented with other spices to neutralize this sourness and make it more delicious.

Precautions for stewed pork

1. The handling of pork before stewing is very important.

Pork can't be stewed directly in the pot, and the lard must be processed before it can be cooked, otherwise the pork is easy to smell fishy and not fragrant. When stewing pork, it is often stewed in a large piece, so when the large piece of pork is cleaned, it cannot be cleaned up in a short time, so when cleaning the pork, the divided large piece of pork should be soaked in clean water for a period of time, after soaking, the blood water will slowly seep out and dissolve in the water, and the meat will become cleaner.

Second, water is very important when cooking pork.

Pork needs to be blanched in a pot, and cold water must be put into the pot when blanching, and warm water should be washed in a basin after blanching to avoid the meat shrinking and hardening in cold water. Moreover, the cleaned pork should be stewed in hot water while it is hot, not cold water, otherwise it will become hard when it is cold.

In addition, during the stewing period, try not to open the lid frequently, cover the lid and simmer over low heat, and during the stewing, do not add water, you need to add enough water at one time at the beginning, otherwise adding water halfway will also cause the meat to become hard and not soft enough.

3. When the pork is stewed, the salt time cannot be wrong.

Many people for convenience, will always put the lid on the pot before the taste of the taste, and this is not right, there are two reasons, one pork after stewing, the soup will be less than at the beginning, then put salt in advance, it is easy to make the soup salt is not delicious, two put salt in advance, the meat will be tightened and hardened, after a long time of stewing is not soft enough, then it will taste firewood.

Therefore, the salt can not be put too early, the most suitable time is to put the meat after the meat is stewed thoroughly, put the salt and then cover the lid and simmer for ten minutes, so that the soup tastes just right, and the meat is soft and fragrant.

Some people use a pressure cooker to press meat, feel that they don't put salt in advance, and it is not easy to operate later, in fact, if they want the stew to be delicious, they also need to put salt at the end of the stew with a pressure cooker, and then cover the lid and cook it for a while after adding salt, although it seems a little troublesome, but the meat is more crispy and soft, not hard and not firewood.

Stewed pork is most taboo to put Sichuan peppercorns, because Sichuan peppercorns can not remove the fishy, but will destroy the original umami of the pork.

When stewing pork, don't put peppercorns, because putting peppercorns will make the meat more chai and affect the taste of the pork.