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Cooking is a deep science, very empirical, basically all cooking methods, are the predecessors of the trial and improvement, and passed down.

Many people love to eat meat, and if they don't eat meat, they will be hungry and feel that the diet is tasteless. In the eighties, chickens had the flavor of chicken, fish had the flavor of fish, stewed meat had the flavor of lean meat, and ribs had the flavor of ribs, and all kinds of meat were naturally sweet and delicious.

You don't even need to put many spices, at most put some ginger, green onions, and soy sauce, and it will be fragrant, fragrant on your teeth and cheeks, and sweet for a long time. Even a slice of cooked fatty pork is transparent, and that taste is still fresh in my memory and will always linger in my mind.

Now the main flavor of meat comes from spices. But different meats need to be made with different spices to reflect the aroma of the meat.

In fact, when making meat, many spices cannot be used casually, and different meats must know which spices to put in. If you do it right, it will be a good pot of meat, and if you do it wrong, it will be a waste of ingredients.

Today I'm going to focus on pork. Pork is the most basic kind of meat, and there are many ways to do it, such as frying, cooking, filling, and stew. Pork is flat, moisturizing and nourishing blood, rich in protein, delicate in taste, suitable for all ages.

No matter what kind of dish you cook with pork, you should not put these 3 spices the most! Many people do it wrong, no wonder it's so firewood and fishy!

1【Sichuan pepper】

According to the characteristics of pork itself and the experience that has been inherited for many years, it makes sense that pork should not be put in peppercorns. Because the flavor of Sichuan pepper is very strong, the taste of Sichuan pepper will mask the umami of the pork.

When cooking pork, if you add Sichuan peppercorns, the taste will be very unpalatable. Moreover, Sichuan pepper will make the meat hard, and the taste will deteriorate.

2【Liquor】

When some friends remove the smell of pork, they think that cooking wine is useless and like to put some liquor, which is wrong. If you add baijiu, even if you put a small amount, it will still smell baijiu, which will ruin the flavor of the whole dish.

If you want to get rid of the fishiness, you can use natural aromatic ingredients such as green onions, ginger, garlic, celery, etc., which will not only not affect the taste of the dish, but also increase the aroma.

3【Clove】

Seasoning with cloves can be said to be a double-edged sword. If you use it right, you'll love it. But if you use it wrong, it will be unpalatable and bitter.

Friends who have used cloves must know that the fragrance of cloves is indeed too strong, and its spicy fragrance is very strong. It will cover the fragrance of all other spices, and it will be black and bitter. Therefore, pork is not allowed to put cloves.

Dear readers, did you put these 3 spices in your pork?

Proofread by Zhuang Wu