On a cold winter day, there's nothing quite like a pot of stew. The pork belly is slowly simmered in a pot, and the aroma is mouth-watering. But why is it that some people stew meat with the same ingredients with a fragrant aroma, while others find it tasteless? In fact, home-cooked stewed meat also has its secret.
The choice of pork belly is key. Pick pieces of meat with some fat and a bright red color to make the meat more delicious. Don't rush to cut the pork belly you bought, put it in the refrigerator and freeze it until it is slightly stiff, so that it is easier to cut it into neat pieces. Blanch the cut meat in a pot under cold water to remove blood and fishy smell. After blanching, remember to remove the pieces of meat and rinse them with warm water, so that the stewed meat will not be too greasy.
And the key to making the stew more fragrant is to stir-fry the sugar. Many people are lazy at this step and directly use dark soy sauce or light soy sauce to color, but although the stewed meat is beautiful in color, it lacks that mellow sweet aroma. Stir-fry the sugar color with rock sugar, and slowly stir-fry over medium-low heat so that each piece of meat is evenly coated with sugar color. This process requires patience, stir-fry for a while, and fry all the lard so that it doesn't feel too greasy.
Adding the fragrant sauce, light soy sauce, dark soy sauce and oyster sauce is the step to enhance the flavor. Many people like to add various seasonings at this step, but in fact, overly complicated seasoning can actually mask the deliciousness of the meat. The addition of the fragrant sauce is the finishing touch, and its unique sauce flavor complements the deliciousness of the pork belly.
Beer is the soul of stew. Pour in a bottle of beer, and the aroma of meat is overflowing. Then add an appropriate amount of warm boiled water to make the soup of the stew richer. The stew is added at this moment, and it contains the essence of a variety of herbs, which not only removes the smell and flavor, but also makes the meat more mellow. This is a crucial step when stewing meat.
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After the heat is boiled, turn to low heat and simmer slowly, which is the key to making the pork belly soft and glutinous and fragrant. After simmering for about 40 minutes, the pork belly has fully absorbed the essence of the soup and becomes soft and delicious. At this time, turn the heat to reduce the juice to make the soup more rich.
The stew is served with a bright red color and aroma. Each piece of pork belly is full of the essence of the soup, melts in the mouth, fat but not greasy. With a bowl of rice, it is even more delicious in the world.
Although the home-cooked stew may seem simple, in fact, every step is exquisite. With these tips and tricks in hand, you'll be able to make a home-cooked stew with a great aroma and taste!
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