In the previous article, we learned how to choose spare ribs. If we didn’t buy them, we naturally started to make them;

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The most practical way to eat meat in every household is to stew a large pot and serve it to the table. , It is both real and enjoyable; but many people will find that their carefully stewed pork is so unsatisfactory whether it is taste or meat quality; especially when it comes to stewing, either it is too fishy or the meat is too old. Can’t chew;

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In fact, stew meat is simple, but there are The university asked, in addition to mastering the heat, the operation steps and the use of seasonings also play a major role; today the little chef will talk to you about how to stew pork:remember these points, make sure that the stewed meat is soft in the mouth, and there is nothing at all. Fishy smell;

One ​​release:soak in water

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Most people will soak the meat in advance to remove the blood when stewing beef. In fact, pork is also The same principle; whether it is stewed meat or ribs, soak it in clean water 1-2 hours in advance, and change the water twice in the middle. This will not only effectively remove the blood in the meat, and then proceed Boiled water, which can greatly reduce the bloody smell of meat!

If home conditions permit, you can also use tea water to soak the meat (5%concentration is fine), so that the stewed meat will be more tender and fresh;

Three Do Not Release

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1, no cooking wine

Everyone I am sure to wonder, when to put cooking wine in stew without cooking wine; cooking wine is often used in meat cooking, but you must master the method; when raw meat is blanched, we need to put ginger and cooking wine to remove the fishy smell; at this time, cooking wine is a must Put it;

But when you start to stew, you don’t need to put cooking wine;

The cooking wine is actually cooking At that time, the emphasis is on”cooking cooking wine”. Use the high temperature at the side of the pot to”cook” the cooking wine on the side of the hot pot so that the aroma of the cooking wine itself can volatilize; in fact, it is the same as”cooking vinegar”; but if the pot is inside The temperature cannot reach the temperature for the cooking wine to evaporate. At this time, if the cooking wine is used, the taste will change, and the stewed taste will always feel strange;

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2, don’t put pepper

An old saying goes:pigs don’t eat peppercorns and sheep don’t eat aniseed; it means don’t put peppercorns when stewing meat, and star anise when making lamb;

Chinese pepper itself is a kind of seasoning with relatively strong fragrant and hemp flavor; when we stew meat, we need seasonings to enhance the flavor, but in fact, it is more important to maintain the meat itself.umami; while the numb flavor of pepper, if you don’t master it, it will cover the umami flavor of the meat; wait for the stewed meat, taste It will feel numb, and the taste of pepper will last for a long time;

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3. Don’t put acid Foodstuffs

The so-called sour ingredients refer to such as:dried hawthorn, lemon; or just It is more direct to put vinegar directly; especially to remove sweet and sour, like vinegar and hawthorn are indispensable;

For stewed meat, especially stewed pork ribs or stewed pork Remember not to put such ingredients in the soup; adding sour substances and simmering slowly over low heat will make the whole soup taste sour and sour, which not only hides the umami taste of the meat, but also greatly reduces the taste!

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The chef below will share with you a homemade potato stew The method of ribs, this dish is not only loved by adults and children, but also a super meal;

1. After we wash the ribs, put them in clean water and soak them for 1 hour. Left and right; change the water twice in the middle; Potato is cut into small pieces with a knife, and the starch is rinsed with clean water;

2. Wash the soaked ribs again, add ginger slices and cooking wine to a pot under cold water, bring to a boil on high heat, skim the foam; remove it for use;

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3. Put bay leaves in the pot , Star anise bean paste, ginger slices saute, pour the ribs and stir fry; this process the temperature of the pot is high, you can use cooking wine to cook; then pour light soy sauce, hot water without ribs, green onions and dried chilies; medium-to-low heat Stew for 40 minutes;

4. Pour in potatoes and simmer for 10 minutes; put in a few pieces of Rock sugar, seasoning with salt; turn on high heat until the rock sugar is fused, Collect the juice, you can turn off the fire!

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Whether it’s stew or Stewed ribs, Clear soup is still braised. It does not mean that the more seasonings, the better the flavor. First, we have to distinguish what flavors we have, and then add them according to the flavors we eat. The flavors are Flavour enhancer, but if you don’t use it well, you will lose to the flavour enhancer! What do you think?