What is the most taboo to put in stewed pork? There are three kinds of seasonings that are most tabo

Pork is the meat we eat most often, and our lives are also full of a lot of pork delicacies, different parts do different delicacies, a single part can make a lot of tricks, take pork ribs as an example, there are braised pork ribs, honey ribs, corn pork ribs soup, stewed pork ribs, sweet and sour pork ribs, etc., the tenderloin also has a lot of ways to eat, pineapple ancient meat, sweet and sour tenderloin, dry fried loin, etc., different methods have different tastes.

Stewed pork is something that every family does, but when stewing pork, some people's stewed pork is particularly fragrant, and some people's stewed pork has no taste, the most fundamental reason is that the seasoning put in is more or less, and the most taboo seasoning when stewing pork.

If you want to say what is the most taboo to put in stewed pork, there was once a saying that "pig does not pepper, fish does not garlic, sheep does not ginger, cow does not leek", it is said that these ingredients are the most taboo to put these things when stewed, because stewed food is a "fresh" of ingredients, and pepper, garlic, ginger, leek, etc. are fragrant ingredients, in the stew of pork is more taboo to put pepper, usually when stewed, I only put green onions, ginger, cooking wine to stew, the taste is pure pork fragrance.

But this does not mean that Sichuan pepper is the most taboo seasoning for stewed pork, but it is more taboo to put it when it is stewed, and when making potato stewed pork ribs, mushroom stewed pork ribs, stewed pork ribs, yellow braised pig's trotters, roasted pork ribs and other pork delicacies, a little Sichuan pepper will be put to remove the fishy taste, and the flavor will be better. Moreover, when making delicacies such as pepper meat and Boshan fried meat, pepper and pork are a perfect match.

In addition to the stewed method is more taboo peppercorns, there are few taboo ingredients in other stewed pork practices, pork and many ingredients are very good, potatoes, radish, kelp, corn, shiitake mushrooms, yams ......The most commonly used is Sichuan pepper, star anise, bay leaves, cinnamon, etc., the most common and the most commonly used, is also enough to cope with home production.

The most taboo should be to put fennel, because fennel will cover the umami of pork, and the soup and color of fennel are not good-looking! So be sure not to put fennel!

It is most taboo to put Sichuan pepper, because the taste of Sichuan pepper is particularly heavy, and Sichuan pepper can not remove the fishy smell of pork, and it will also affect the meat quality of pork.

The most taboo thing about stewed pork is to put Sichuan peppercorns, which will not remove the aroma of pork at all, but will destroy the fresh flavor of the pork itself. Just put two or three large ingredients. There's no need to put anything else.

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.