How to stew lean broth with nutrition?

1, cut the meat into large pieces. Pork contains fresh nitrogen-containing substances that can be dissolved in water, and the longer the pork is stewed, the more it will be released, and the flavor of the meat pieces will be relatively light, so we should cut the meat pieces slightly larger when stewing the meat, which can reduce the overflow of fresh substances, but it will be more delicious than small pieces of meat.

2. Don't cook with big fire. When we are stewing pork soup, when the meat encounters sharp high temperature, the muscle fibers will harden, so that the meat will not rot easily, and the aromatic substances in the meat will evaporate with the steam with the cooking time, so the flavor of the broth will be reduced.

3. In the stew, add less water to make the soup mellow. When stewing pork, add a small amount of water to make the soup taste better and more mellow, and put the salt as late as possible, otherwise the meat will not rot easily. We can add some radish to the pork stew, so that the meat will be more crisp and rotten, and don't add water in the middle of the pork stew, otherwise the protein will suddenly freeze, and the ingredients in the meat or bones will not easily seep out.