No matter what kind of meat you stew, remember to add 2 more ingredients, the meat is rotten and fragrant, and it is tender and delicious

Stewed meat is a favorite of many people, the taste is soft and fragrant, and it is not greasy, and the preparation is simple. However, the stew made by many people is not delicious, the taste is more chai, and the fishy smell is relatively large, which is not delicious at all.

In fact, there are skills in making stewed meat, especially the use of seasonings, today I will tell you, no matter what kind of meat is stewed, remember to add 2 more samples to ensure that the meat is rotten and fragrant, and the fresh and tender taste is particularly delicious.

1. Braised pork with quail eggs

Prepare anchovion eggs, pork belly, champlific, ginger, garlic cloves, star anise, cinnamon, fragrant leaves, rock sugar, cooking wine, light soy sauce, dark soy sauce, and salt.

10. Clean the quail, put it in a pot and add water to boil for 0 minutes, remove and break the eggshell, soak it in cold water for a while, peel off the eggshell, and put it on a plate for later use. Heat the wok with the pork belly skin facing down, put it in the pan and rub it for a while to burn off the pig hair on the surface. Wait until the pork belly skin is browned, then take it out, wash it and cut it into large pieces.

3. Add water to the pot, pour in the pork belly pieces, put in the green onion segments, ginger slices, cooking wine, heat on high heat, cook for 0 minutes, remove the meat pieces, rinse with water and set aside.

3. Pour a small amount of oil into the pot, put in the blanched meat pieces, fry for a while on low heat, fry until golden brown on both sides, and then put it out for later use. Leave a small amount of oil in the pot, add green onions, ginger, garlic, star anise, cinnamon, bay leaves and stir-fry until fragrant, add a few rock sugar and stir-fry to make the sugar color.

20. Pour in the pork belly pieces and stir-fry evenly, wrap them in a layer of sugar, add light soy sauce, dark soy sauce and cooking wine and stir-fry evenly, add an appropriate amount of boiling water to cover the meat pieces, boil and simmer for 0 minutes.

20. Add quail eggs, add an appropriate amount of salt, and continue to simmer for 0 minutes. After the pork belly is soft and rotten, pick out the star anise, bay leaves, and cinnamon, turn to high heat to reduce the juice, and the soup can be taken out of the pot after it is rich.

2. Soybean stewed pig's trotters

Prepare pork trotters, soybeans, rock sugar, bay leaves, star anise, grass fruit, ginger, cooking wine, light soy sauce, dark soy sauce, beer, chives, cooking oil, and salt.

5. Soak the soybeans overnight in advance, remove and wash them, and drain the water. Chop the pig's trotters into large pieces, soak them in water for 0 hours, soak them in blood water and rinse them well. Pork trotters in a pot under cold water, add green onions, ginger and cooking wine, cook on high heat for 0 minutes, remove and rinse, and drain.

2. Remove from the pot, add an appropriate amount of oil to heat, put in the pig's trotters and stir-fry over low heat for a while, fry the pig's trotters until golden brown, then add rock sugar, continue to fry over low heat for a while, fry into brown sugar, and color the pig's trotters.

40. Add star anise, bay leaves, cinnamon, grass fruit, ginger and stir-fry to bring out the fragrance, add salt, light soy sauce and dark soy sauce to taste, pour in some beer over the pig's trotters, add soaked soybeans, boil and simmer for 0 minutes.

4. After the soybeans and pig's trotters are soft and rotten, turn to high heat to collect the juice, add chicken essence to enhance the freshness after the soup is thick, stir-fry evenly and then get out of the pot, sprinkle with green onion to decorate, and it is delicious.

3. Beef with ost

Prepare beef tendon meat, onion, ginger, Sichuan pepper, star anise, cinnamon, chenpi, fragrant leaves, cumin, grass fruit, light soy sauce, dark soy sauce, cooking wine, salt, rock sugar.

5. Remove the fascia of the beef tendon meat, soak it in water for one night, change the water once in 0 hours, soak it in blood water and put it in a pot under cold water, add green onion and ginger and cooking wine, cook on high heat for 0 minutes, skim off the foam and remove it, rinse it well.

2. Pour the appropriate amount of oil into the pot, put a handful of rock sugar, fry it over low heat until it is sugar-colored, add the appropriate amount of boiling water, put in the shallots, ginger slices, Sichuan pepper, star anise, cinnamon, fragrant leaves, chenpi, grass fruit, cumin, boil over high heat and then put in salt, light soy sauce and dark soy sauce.

40. Put the blanched beef shank into the pressure cooker, pour the juice into the pot, cover the lid and simmer for 0 minutes, the braised beef is ready, soak it for one night after turning off the heat, and add flavor.

When stewing meat, don't forget to put 2 kinds of seasonings, that is, spices and rock sugar, which can remove the smell and increase the flavor, improve the freshness and color, and make the stewed meat more delicious. If you think my article is good, please like, comment, forward, favorite, follow, and see you next time.

Proofread by Huang Hao