How to stew pork belly is delicious and rotten

Many times, everyone thinks that if you want to stew the meat, you have to stew it in a pressure cooker for a long time. But in fact, if you want to stew a delicious and chewy stew, there are many places to pay attention to. If the pressure cooker is not soft and rotten for 40 minutes, there may be two reasons: one is that the raw meat is put in the pot at the same time, and the meat bought is not delicious.

Common stewing methods:

1, after adding salt: salt can accelerate the solidification of protein in meat and make it difficult to cook meat.

2, put a few pieces of dried hawthorn can make the meat rot faster.

If you need to add water halfway, be sure to heat the water. Cold water will harden meat.

4, simmer: the heat is better to keep the water slightly boiling. At this time, the floating oil on the noodle soup is not easy to roll, and air pressure is formed in the pot, which not only keeps the temperature of the soup, but also keeps the aroma in the soup from volatilizing and losing, so that the stew is cooked quickly and the meat is soft. Protein in meat is denatured by heat, hardened and insoluble in water.

Preparation of ingredients:

800g pork

Vegetable oil 1 teaspoon cooking wine, 2 teaspoons braised juice 1 teaspoon sugar 1 teaspoon edible salt 1 teaspoon aniseed, right amount of pepper.

Practice steps:

(1) Wash fresh meat and cut into pieces;

(2) frying hot oil in a hot pot;

(3) stir-fry, change color, put sugar and cooking wine;

(4) Braised soy sauce has good taste and color;

(5) Stir-fry with soy sauce, chop pepper, add appropriate amount of water, aniseed and low fire into the meat until the juice is collected, and put salt out of the pot;