Stewed pork and braised pork are common cooking methods in Chinese cuisine, while Wujiapi is one of the commonly used spices in stewed meat and braised pork. The five-plus skin not only has a strong aroma, but also helps to increase the texture and flavor of the meat.
In the cooking process of stewed and braised meat, there are various ways to use the cinnacle skin. Generally speaking, you can add an appropriate amount of cinnalop to the base of stewed meat or braised meat, or you can put it in the pot along with the ingredients during the stewing process. At the same time, Wujiapi can also be used in combination with other spices, such as star anise, cinnamon, Sichuan pepper, etc., to increase the taste and flavor of the dish.
In conclusion, Eleutherococcus senticulosa is a plant that has multiple uses. In the cooking of stewed and braised meats, it can be used as a spice to add texture and flavor to dishes.
