In China's long-standing traditional culinary culture, spices are not only the essence of seasoning, but also the magic stone to enhance the flavor of ingredients. When the pork is stewed, spices can well dissolve the fishy smell of pork, and with their unique aroma and efficacy, they make the stewed pork soft and elastic with a unique flavor. Below, we will take a closer look at the magical effects of these 5 spices and how to use them when stewing meat.
1. Octagonal
When stewing meat, star anise is able to give off a unique aroma that quickly penetrates into the fibers of the pork, neutralizing the fishy smell of the pork and making the meat more delicious. At the same time, star anise also has a certain effect of removing and increasing the flavor, which can neutralize the fishy smell of pork and leave a faint aroma.
When stewing meat, star anise is very simple to use. Generally speaking, put star anise in a pot with pork, add an appropriate amount of water, and simmer over low heat.
Second, bay leaves
Bayberry is a spice with a fresh aroma. When stewed meat, bay leaves are able to quickly release their unique aroma, adding a touch of freshness to the prepared food. At the same time, bay leaves have a certain preservative effect and can extend the shelf life of stewed meat.
When using bay leaves, 1-2 bay leaves per 500 grams of pork are sufficient. During the stewing process, the aroma of bay leaves gradually penetrates into the meat, making the pork more delicious.
- Fragrant sand
Fragrant sand is also fragrant sand kernel, which is a spice with a special aroma. When stewing meat, the fragrant sand can quickly neutralize the fishy smell of the pork, while relieving the greasy feeling and making the meat more refreshing.
When using fragrant sand, 1-2 grams of fragrant sand is sufficient for every 500 grams of pork. In the process of making stewed meat, the special aroma of fragrant sand will slowly enter the meat, so the time of stewing the meat should not be too short to ensure that the aroma of fragrant sand can be fully released.
Fourth, tangerine peel
Tangerine peel, that is, citrus peel that has been specially processed and dried. When stewing meat, tangerine peel quickly neutralizes the fishy smell of pork while adding a hint of fruitiness.
When using tangerine peel, you need to clean the tangerine peel and remove the white part of the surface, and then cut it into small pieces for later use. When stewing, 2-3 pieces of tangerine peel are used for every 500 grams of pork. It should be noted that tangerine peel should not be stewed for too long, otherwise it will affect the overall taste.
5. Lilacs
Cloves are a spice with a special and intense aroma. When stewing meat, cloves quickly neutralize the fishy smell of the pork while imparting a unique aroma to the meat.
When using cloves, 2-3 cloves per 500 grams of pork are sufficient. During the stewing process, the aroma of the cloves will gradually penetrate into the meat, so the simmering time should not be too short. At the same time, it should be noted that cloves should not be simmered in a pot with pork for too long, so as not to affect the overall taste.
In general, the five spices of star anise, bay leaves, fragrant sand, tangerine peel and cloves play their own special role in stewing meat. They skillfully neutralize the fishy smell of the pork while imparting a tender, springy mouthfeel. In the stewing process, we need to make a reasonable combination and use according to the characteristics and dosage of each spice to ensure that the stewed pork tastes delicious and full of aroma. Through continuous experimentation and practice, we can master the skills of using these spices and apply them to actual cooking to improve our cooking skills.