Source: Gourmet Gewu
Disclaimer: The copyright of this article belongs to the original author, if there is a source error or infringement of your legitimate rights and interests, you can contact us, we will deal with it in time.
Maybe you don't think that I relied on my skills in stewing meat to get rid of the picky mother-in-law.
Before I got married, my mother-in-law and I didn't get along well. Mother-in-law thinks that urban girls can't carry their shoulders and can't lift their hands, a lot of farm work can't be done, and usually a lot of housework can be done without hands, laundry with washing machines, dishwashers for brushing, cleaning with sweeping robots, even shopping for food is takeaway and delivered to the door, mother-in-law not only thinks I'm lazy but also a very picky person, especially for food requirements, every time I cook, she can always find out endless problems and picks, which makes me very headache.
However, every time I served a plate of stew, a miracle happened. From the initial suspicion, the mother-in-law's expression gradually turned to satisfaction, and even praise. I can feel her affirmation of me, my mother-in-law is also very convenient to eat pork in the countryside, there are butchers in the village, and I will often buy some meat to stew and eat, although the price of pork is not very expensive, but compared to other vegetables, it will still make my mother-in-law feel a little distressed, and my mother-in-law herself is not very good at cooking meat ingredients, so that the meat bought home is not delicious, and even has a fishy smell, so for my stewed meat skills, my mother-in-law is quite satisfied, and even said that my taste is not lost to the restaurant.
Actually, I'm not a kitchen novice. When I was a child, I learned the craft of stewed meat from my grandfather. Grandpa set up a stall at the entrance of our village to sell meat sandwiches, relying on this craft to buy a house and a car for his three children, and married a wife, and grandpa is also a traditional family ist, paying great attention to family harmony and unity. He taught me that if you want family harmony, you must learn to fulfill the obligations of a wife, be filial to your in-laws, love your children, and cooking skills also need to be mastered, so this stew is one of my best dishes.
Usually people stew meat directly after blanching, the meat is easy to firewood, especially lean meat, it is easier to become hard, and in order to make it not hard, some friends have come up with the method of using a pressure cooker, although the stewed meat is not hard, but the taste is fishy, not tasteful, and the meat can not be formed, especially broken. Some friends will put a little edible alkali in order to make the meat soft and rotten quickly, but in doing so, the taste of the meat has an alkaline taste, and the soup is particularly turbid, which looks very unappetizing.
In fact, it is not difficult to stew good meat, as long as you master three tips, plus two more seasonings, anyone can do it well, and pork, beef, mutton, chicken, duck, goose, are all the same fragrant and delicious.
In fact, the stew is very particular, the position of the meat, the size of the cut. The seasoning of the stew, the time and heat of the stew, and the pot of the stew are all particular.
First of all, try to choose pork belly when choosing meat, and choose afternoon flowers, this part of the meat, the skin is softer, the fishy smell is less, and its fat and lean ratio is better, a layer of fat and a layer of thin, the taste is better, the meat stewed in this position is thin but not firewood, fat but not greasy.
After choosing the meat, many people are directly cleaned and put in the pot to blanch, in fact, there are 3 steps before this you did not do, buy back the meat under the faucet, slightly clean the grease on the surface, and then we put the meat in the refrigerator, refrigerate for half an hour, this step is called acid discharge, the meat tastes more delicious and delicious, after the acid is discharged, the meat is placed on the board with the blade, and the blade is scraped on the pig skin against the direction of the stubble, which can not only remove the residual grinding stubble on the pig skin, but also remove the dirt in the sebaceous glands, so that after the meat is stewed, there will be no fishy smell。
After washing all the dirt on the pork rind, cut the pork into cubes about two centimeters on each side. When stewed in such a size, it is guaranteed to ripen at the same time, and it is not easy to loosen and crumble. After cutting, soak the meat in a basin of cold water for 15 minutes to soak out the dirty blood inside, so that the fishy smell of the meat can be reduced a lot. After soaking, the pork is put in a pot with cold water, and boiled over high heat until it boils, this step is called blanching, and after blanching, all the dirty blood impurities in the pork can be released.
The reason why you use a pot under cold water is to heat it slowly, so that you can squeeze out the dirt inside the meat, and if you use hot water, the surface of the pork will quickly become cooked, so that the dirt inside will not come out. After blanching the water, cook for another 2 minutes, then remove the meat and rinse it with hot water to wash off the blood foam on the surface. After that, heat the oil, put a little oil, pour the blanched pork into the pot, stir-fry over medium heat, this step is to fry the fat of the meat, so that the meat is not greasy, and the meat is fried until the surface is slightly browned, even if it is stewed for a long time, the meat will not be loose, and the original shape can be maintained.
After stir-frying for about seven or eight minutes, the meat in the pot is stir-fried until the surface is slightly yellow, pour out some of the oil that has been stir-fried, put a few rock sugar into the pot, and continue to stir-fry, when the rock sugar slowly melts, the taste of caramel will appear, and the meat will gradually be dyed caramel color. When the color is slightly red, add three tablespoons of light soy sauce and two spoons of dark soy sauce to the pot, continue to stir-fry, cook off the beany smell after stir-frying, and add boiling water to cover the meat for two centimeters.
Then we prepare a small gauze and put green onions, ginger, peppercorns, star anise, cinnamon, grass fruit, cumin, dried chili, angelica, and bay leaves. Many friends of Angelica Angelica and bay leaves are not very good at putting them, but these two seasonings not only remove the smell and increase the fragrance, but also make the meat more delicious and delicious, whether it is pork, beef, mutton or stewed meat of some poultry, these two seasonings can be put in.
Wrap the gauze in 4 corners, tie the mouth, put the seasoning packet directly into the pot, cover and simmer over medium heat for 40 minutes. There is basically only half of the soup left in the pot, so pick out the spice packets and turn up the heat a little. Simmer for another 10 minutes until the soup is slightly thickened, then add two tablespoons of salt to it and simmer for another 10 minutes.
The reason why you put salt last is because the sodium ions in the salt will make the protein in the meat solidify and harden, and if you put it early, the meat will become woody and hard. If you put salt at the end, the meat will already be stewed very loosely, and the salt will taste quickly, and it will not make the lean part dry and hard. Once stewed, serve directly on a plate.
If you have a pancake or baiji bun at home, you can chop the meat with a knife, then put a boiled egg and some green pepper and coriander to chop it together and add it to the pancake or baiji film, the taste is super fragrant. My mother-in-law can eat two meat buns every time, and she can also have another bowl of hot soy milk. I also discussed with my mother-in-law to help my mother-in-law open a small stall with meat buns in the village, sell some breakfast, and subsidize the family.
Slowly my relationship with my mother-in-law is getting better and better, and even my mother-in-law will stand on my side and count my husband's no, I know, this is not just because I taught my mother-in-law the craft of stew, but because I do it with my heart and take care of this family with my heart. Through this bowl of stew, I integrated my grandfather's teachings into my life, and also made my mother-in-law feel the warmth and taste of home.