When stewing meat, it is most taboo to put "this thing", 10 people and 7 misuse "it", no wonder the meat is not fragrant

Today we share a little trick for stewing meat.                                                                   

Many people habitually put these spices in stew: Sichuan pepper, star anise, cinnamon, bay leaves, and even directly put in thirteen spices and five-spice powder, thinking that it is simple and delicious, but in fact, it is wrong to do so. When stewing pork, there is a key issue to be understood: that is, do not put peppercorns in the stewed pork!

Pork and pork ribs actually don't have any smell, and putting peppercorns can't play a role in removing the fish, but will only make the lean pork taste like chewing wax, and the taste is very poor, so don't put peppercorns when stewing pork and ribs. And five-spice powder, thirteen spices all have peppercorns in them, so don't directly put thirteen spices and five-spice powder to enhance freshness.

The correct way to stew meat is: green onions, ginger slices, star anise, 1-2 bay leaves, an appropriate amount of cooking wine, before stewing meat, use cold water, ginger slices, cooking wine, and soak the meat pieces for a few hours, which will make the meat tender and fragrant. Then put it in the pot and simmer over high heat, turn to low heat and simmer slowly until the fragrance is simmered for about 1 hour, turn off the heat, and it is recommended that you use a casserole to stew, so that the taste will be more fragrant and fresh.

When stewing meat, you can also add red dates, wolfberries, and mushrooms to increase the nutrition of the broth.

Summary: When stewing pork and pork ribs, don't put peppercorns, five-spice powder, thirteen spices, have you learned?