Each kind of meat has its own unique characteristics, need to use different methods to cook, especially with stewing this cooking method that highlights the original taste of ingredients, but also can not add seasonings, teachers often say "pigs do not pepper, sheep do not expect", is the long-term cooking process summed up the valuable experience.
Pork, ribs cooking encountered the most problem is the lack of meat flavor, there is a fishy taste, this is generally caused by seasonings and processing methods are not right, especially when stewing ribs, the ribs themselves are delicate, extremely fragrant, it is not suitable for adding too many seasonings, some people in the cooking, often cinnamon, star anise, five-spice powder and other seasonings put a bunch, made out of the ribs a little meat flavor, all the spices taste, basically failed. Whether it is stewed pork or stewed ribs, remember the following "3 do not put", perhaps you will find that the original meat is still so fragrant.
<h1 class= "pgc-h-arrow-right" > first do not put peppercorns</h1>
As the saying goes, "pigs do not pepper, sheep do not expect", which means that no peppercorns are put when cooking pork, and no star anise is placed in the meat when cooking sheep. The cooking here is just a "stew", such as stewed ribs, garlic white meat, etc. Because these dishes need to highlight the meat flavor, the taste of pepper is relatively strong, will seriously affect the aroma of the meat itself, and when cooking pork, if you add peppercorns, the meat quality will also be tight, usually when cooking pork, you do not put peppercorns.
<h1 class="pgc-h-arrow-right" > second unground hawthorn</h1>
Some people are accustomed to adding some hawthorn to speed up the speed of cooking meat, but hawthorn is more sour, and pork is also an acidic ingredient, adding hawthorn when cooking pork, will make the sour taste of pork increase, although the nose can not smell, but it will feel less fragrant to eat, meat flavor is reduced a lot, compare it to know.
<h1 class= "pgc-h-arrow-right" > the third non-cooking wine</h1>
When the pork is soaked and blanched before cooking, it can be fished with cooking wine and ginger, which can greatly reduce the fishy taste of pork belly. But when the pork and ribs are officially boiled, it is not advisable to add cooking wine, cooking wine is generally used in stir-frying, volatilized through high temperature, if cooking wine is added when cooking meat, the cooked meat will have a strange smell, and it seems to be more fishy to eat.
< h1 class="pgc-h-arrow-right" > example of boiled pork belly</h1>
Ingredients required: 1 piece of pork belly, 1 piece of green onion, 1 piece of ginger, salt to taste.
1: Wash the pork belly, add water that has not been pork nuggets, you can put in 1 spoonful of cooking wine, soak for 30 minutes, let the surface grease and blood precipitate.
2, cold pot cold water added soaked pork belly, add ginger slices, green onion, boiling on medium heat and continue to cook for 3 minutes, at this time the pot has floated on the water surface has a lot of foam, so that the foam is the blood water in the pork belly, after the blood water is boiled out, the fishy taste in the pork belly is very small.
3: Fish out the pork belly and rinse off the foam attached to the surface with water.
4: Bring the water to a boil in the pot, re-add the pork belly with hot water, add new slices of ginger, green onion, and an appropriate amount of salt for the bottom flavor, boil on high heat and then turn to low heat and cook for about 40 minutes. After cooking, you can continue to process braised pork, garlic puree white meat, or eat it directly into the dipping sauce.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
When cooking pork and ribs, adding peppercorns, cooking wine, and hawthorn is not unpalatable, but it is not delicious, affecting the aroma of meat. Boiling meat is always doing "subtraction", such as boiling lamb, high-quality lamb only need to put a little salt on the line, in order to really eat the fresh flavor of lamb.
The same is true for pork, but many pork will have some fishy taste, so it needs to be soaked and blanched to minimize, rather than "suppressing" this flavor by putting seasonings, and the processed pork only needs to put some onion and ginger, and it is delicious to cook.
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