What spices should not be put in boiled pork?

In the past, there was an old saying called "pigs don't put pepper, sheep don't expect", which means that pork does not put peppercorns, and mutton does not enlarge the material, I don't know if you have heard of it, why the pork does not put peppercorns, and the mutton does not enlarge the material.

The real stew, from which it is a family stew is not to put a lot of seasonings, the north is generally fried sugar color, fried meat to increase the material cinnamon cooking wine, and then stew it on low heat, the famous Dongpo meat simply does not put the cinnamon, less water and slow water, as long as the heat is in place, the meat is naturally delicious and delicious. For this pig is not pepper, sheep is unexpected, someone did experiment, stewed pork put a large handful of peppercorns, the problem appeared, first of all, peppercorns put in and then fished when it is too difficult, pork stew out of a taste, the meat in the mouth like chewing wax, the aroma of the meat disappeared, so it was confirmed that the stewed pork did not put peppercorns is reasonable, but there are exceptions Wild boar is not afraid of peppercorns, you can put some but to wrap up.

Don't put pepper in stewed pork, why can't you put pepper in stewed pork, we have to start from the characteristics of pepper itself, pepper smell is fragrant, and has the effect of increasing flavor and taste, relieving greasy and appetizing, but because the fragrance of pepper is too strong, put pepper into the pork stew, it will suppress the fragrance of pork, and finally lead to the stewed pork has no own fragrance, and the addition of pepper will make the pork more stewed more and more woody, so when stewing pork, you must not add pepper!

A large number of seasonings for boiled pork include: cooking wine, light soy sauce, dark soy sauce, green onions, ginger slices, garlic, spices and other seasonings. As one of the important animal foods on the table, pork has a particularly delicious taste after cooking because the fiber is softer, the connective tissue is less, and the muscle tissue contains more intermuscular fat.

Pork, also known as pork meat, is the meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have thin yellow muscles can be used as nutritional tonic products.

Boil pork with spices such as peppercorns, bay leaves, grass fruits, cinnamon, etc., add an appropriate amount of green onions and ginger, and then add some light soy sauce, sugar and cooking wine.

Recipe method for boiling pork steps:

1. If you want to make the cooked meat delicious, the choice of meat is very important, before cooking the meat, it is best to choose the pork belly that is tender and tender, fat and thin, and the meat must be fresh.

2. Put water in the pot, in the cold water state, put the cut meat pieces directly into the pot, and then put in the pepper eight peppers, bay leaves, grass fruits, cinnamon and other spices, but also add an appropriate amount of green onions and ginger, and then add some light soy sauce, sugar and cooking wine. At this time, salt must not be put in it.

3. Add enough water, heat and boil, turn the heat down, cook for an hour over medium heat, then you can smell the rich aroma, and the meat in the pot can also be cooked to eight maturity, in this case, you can put in an appropriate amount of edible salt, put salt and cook for 20 minutes, after turning off the fire, don't rush to take out the meat, let it soak in the broth for a few hours, and then take it out, so that the cooked taste and texture are particularly good.

Tips: When the whole pork is cooked, you need to put the pork in the pot in advance, add an appropriate amount of cold water to heat and boil, cook for about ten minutes, take out all the blood foam that boils, and then re-enter the pot, put in the green onion ginger and peppercorns, as well as spices such as bay leaves and cinnamon to cook together, after cooking for an hour, insert it with chopsticks to see if the meat is cooked thoroughly, if it can be easily inserted, it means that the meat is cooked, then you can put an appropriate amount of edible salt, and then cook for half an hour to turn off the fire, and the meat can be flavored after a few hours. After taking it out, it can be sliced and eaten, and it must taste very good when you taste a slice.

Meat is sometimes indispensable to our daily diet, because eating meat can not only make people feel full. And meat can sometimes give our body some energy. However, there are many ways to cook meat, how to cook it to make it more nutritious, and what condiments to put when cooking meat to enhance the taste of meat.

Put more peppercorns in meat.

When roasting meat, it is advisable to put more peppercorns, and beef, mutton, and dog meat should be put more. Sichuan pepper can help warm up and detoxify.

Add more garlic to poultry meat.

Garlic can enhance the taste, and it is advisable to put more garlic when cooking chicken, duck and goose meat, so that the meat is more fragrant and delicious, and it will not be diarrhea due to indigestion.

Put more ginger in the fish.

The fish smell is strong, the sex is cold, and improper eating will cause vomiting. Ginger can both ease the cold of fish and relieve the fishy smell. Add more ginger when making it, it can help with digestion.

The above is an introduction to the small ways to cook meat and put which condiments to make the meat taste better. Just put these things in the meat, not only will it make the meat taste different, but it will also not make you feel greasy when you eat the meat.

It is better to boil pork with seasonings: Sichuan pepper, big incense, ginger, tangerine peel, grass fruit.

First, Sichuan pepper.

For pork, Sichuan pepper is the most fishy, fragrant and odorous. Put peppercorns in the rock shirt pork, it's really fragrant.

Second, the big incense.

Among all the meats, I'm afraid that only Xiaozao Fan has pork that needs the most fragrance. Daxiang is star anise, however, Daxiang is different from peppercorns, ginger these seasonings, its fragrance is rich, if you put too much is not good, generally two catties of meat put 2-3 star anise is enough.

Third, ginger.

Ginger is the king of all kinds of flavors, no matter what meat is made or what dishes are cooked, it feels like its shadow is indispensable on the knife board, and the effect is naturally needless to say.

Fourth, tangerine peel.

Many people don't put tangerine peel in stewed pork at home, but in restaurants or braised meat shops, this stewed pork is one of the must-have seasonings for chefs. Because the pork itself is easy to be fatty, and the tangerine skin has a fruity flavor and is slightly acidic, putting it can not only remove the peculiar smell, but more importantly, it can also relieve greasyness.

Fifth, grass fruit.

Grass fruit is also an extremely common spice, with a rich and unique fragrance, and the right amount can not only remove the smell and remove the smell, but also make the food have a unique flavor. When stewing pork, adding 2 grass fruits can add a fragrance, and meat with a strong smell like mutton will also be better removed due to the addition of grass fruits.

Ingredients: 800g of pork belly

Excipients: star anise 5g, appropriate amount of salt, fennel.

5g, 5g peppercorns, grass fruit.

5g, bay leaf 5g, tangerine peel.

5g, cinnamon 5g, ginger 10g, cooking wine 20g, soy sauce 100g, rock sugar 3g, dried red pepper 2g

1. Ingredients. <>

2. Wash the pork belly and cut it into large pieces.

3. Blanch the water, remove the blood foam, scoop up, peel and slice the ginger.

4. Put star anise, tangerine peel, cinnamon, bay leaves, peppercorns, grass and fruit fennel in a gauze and tie it tightly.

5. Add the marinade gauze packet and dried red pepper.

6. Bring to a boil over high heat, add pork belly, ginger, soy sauce, cooking wine, and salt.

7. Bring to a boil over high heat, turn to medium heat and cook for about 30 minutes.

8. Marinate until the pork belly is soft and fragrant, turn off the heat, wait for the soup to cool and scoop up the pork belly and slice it, and use chili oil.

Sesame oil vinegar sticky to eat.

9. Finished product drawing.

This depends on your own taste, if you like braised sauce, you will braised it, if you like the sauce flavor, you will marinate it, and if you like spicy, you will put more spicy.

This question is up to me, it takes a little time to type, so please be patient.

Hello dear, the seasonings put when the pork is boiled are: green onions, ginger slices, ingredients, minced garlic, seafood, soy sauce It is recommended not to put peppercorns when cooking pork, because putting peppercorns will increase the fishy smell in the pork, in addition to adding star anise, as well as nutmeg, tangerine peel can be, if the stewed pork smells very strong, you can put a little bay leaf in the pot, which can well cover up the fishy smell of the meat, but do not use too much so as not to cover up the taste of the meat itself

It tastes much better if you put the marinade package and simmer it together.

Hello dear and happy to answer your <>

What spices are the most fragrant for pork: 1. Clove, the taste of cloves is extremely strong, and it can be used to add flavor to pork, mutton, and beef. But cloves also have a characteristic, that is, the taste is too heavy, a little more will make the ingredients bitter, is the least used of all spices, 1 pound of meat filling, the most funk.

In addition, the vegetarian filling can also be made with cloves, at most funk. 2, Angelica dahurica. One of the spices we usually use the most in stewing meat at home may be Angelica angelica.

The aroma enhancement effect of Angelica Angelica is not too obvious, but the effect of removing the smell is the best, which is why Angelica Angelica is commonly used in stewed meat at home. Angelica Angelica can remove the smell of most meat fillings, including chicken fillings, and the dosage is 1 gram of Angelica Angelica for 1 kg of meat filling. 3.

Licorice. Licorice is also a commonly used spice in the home, licorice is characterized by its good smell and slightly sweetness, which is suitable for any meat filling. The dosage of licorice is 1 pound of meat filling plus grams of licorice.

4.Bandits. In addition to a variety of meat fillings, aquatic products can also be added to the filling, which is another feature of it, and the dosage is also 1 gram of meat filling.

5. Fragrant sand. Fragrant sand is actually similar to sand kernel in terms of external grip shape and efficacy, the difference is that fragrant sand is cheaper. The characteristic of fragrant sand is that in addition to increasing fragrance and removing fish, many other odors that are difficult to remove can be solved with it.

Fragrant sand is suitable for meat filling and aquatic products, 2 grams can be put in 1 kg of meat filling, and 1 gram can be put in the grinding skin and aquatic products.