Pork is a kind of meat that we eat the most in our lives, but everyone likes to eat differently, some people like braised, some people like stew, and some people like steaming, etc., but no matter which way of eating, the biggest problem encountered in the process of cooking is to go fishy this link, and then the meat is not fresh, the taste is still very strange, generally there will be such a situation, the main thing is that the method of handling is improper, which will cause such consequences.
There is a saying that goes: "The average high-end ingredient often only needs a simple cooking method to be enough"! The main expression of this sentence is that when cooking ingredients, there is no need to be too complicated, in the production, adding ingredients, etc., do too much hands and feet, but will affect the original taste of the ingredients, resulting in the cooking of the finished product is unpalatable, take stewed meat, some people are eager to add a lot of spices into it, the result of the stewed meat smell is particularly unpalatable.
In fact, no matter what kind of meat is stewed, you have to master some skills to do, today Xiaobian focuses on explaining to you that stewed pork needs to master the tricks, stewed pork, keep in mind the "1 put 3 do not put", to ensure that the meat aroma is still positive, fishy taste is nothing!
"1 put"
The "1 put" here does not mean putting seasoning, but the processed pork needs to be soaked in water first, soaked for about 20 minutes, and then repeatedly cleaned several times, do this step, the fishy taste of the meat is greatly reduced.
"3 don't let go"
(1) Do not put peppercorns.
Pigs don't pepper sheep unexpectedly this sentence everyone should have heard of it! Obviously, stewed pork can not be put in peppercorns, because the aroma of peppercorns is too special, too rich, it will affect the aroma of the pork itself, and it is easy to make the taste of the meat become very hard, so the peppercorns can not be put.
(2) Do not put cooking wine.
Although cooking wine is a fishy master, it is only suitable for use in the process of marinating or boiling water, if you add cooking wine when stewing, it will not play a fishy role, and there will be a very strange taste.
(3) Do not put acid.
Many people may think that when stewing meat, adding dried hawthorn or lemon and other acids can speed up the speed of meat stewing, this is indeed no problem, if it is braised or brine, it is OK to add it, when you are stewed, adding hawthorn is a big taboo, will make the stewed meat with a sour taste, affecting the taste.