Pork, ribs as the largest daily consumption of meat, although often eaten, but it seems that not many people can do very good, especially stewed, lightly cooked pork, it is easy to appear lack of fragrance, hard and woody, fishy phenomenon, in fact, mainly because it did not master the method, do not know when cooking pork stewed ribs in the end which should be put, which should not be put?
In fact, as long as you master this stew universal formula: remember "1 put 3 do not put", to ensure that the meat is full of flavor, no fishy taste.
Pork fishy smell mainly from the blood, many people are used to blanching, more wine crude solution, fishy smell can indeed be reduced, but the problem is that the meat is woody, hard, not chewy, and also the meat flavor cooking lost. Soaking method in advance, although a little time-consuming, but is the best way to remove fishy, odor, is also the most common method of restaurants, hotels, general soaking time in about 30 minutes, depending on the amount of increase or decrease, remember to change the water midway, soak a few more times after rinsing.
Three no releases
A. No pepper
As the saying goes, "no pepper for pork, no material for sheep", which actually means no pepper for pork stew, and no spices for lamb stew, but here it is mainly for the boiling and stewing type of cooking, intended to retain the original freshness of the meat. After all, the fragrance of pepper is too strong, it is easy to cover the aroma of the pork itself, and put pepper will make the taste of meat hard.
Second, do not put acid material
Many people say that when stewing meat put some white vinegar, lemon, hawthorn some of the acid, can make the meat faster stew rotten, stew soft, there is no problem in principle, but this method is only suitable for use in braised, sweet and sour, brined, stewing does not apply. Meat itself is acidic, stewing is more suitable to add some alkaline vegetables, has achieved the effect of acid-alkaline balance, acid on acid, not only affect the taste, but also affect the basic principle of nutritional balance.
Three, do not put wine
As a kitchen fishy little helper, is a good helper when cooking, but it is best to eat when blanching or marinating, easy to volatilize, does not affect the taste, but the stewing process is best not to use, stewing is mostly covered with a pot lid for, adding wine will affect the volatilization, not only can not play a fishy effect, but will lead to a strange smell of meat.
Below, I will give you a detailed explanation of pork stew as an example.
1. pork I have soaked and washed in advance, now dry the water, put into a hot iron pot inside, hot pork skin, with skin cooking pork another fishy smell from the sweat glands, so as to effectively remove the skin fishy smell.
2. roast until the pork skin is golden brown on it, take it out and wash it again, scrape the top charred black traces, then warm water into the pot, add onion, ginger to fishy aroma, here note that you must use warm water, the industry has always had such a saying " want soup good to drink on cold water into the pot, want meat delicious on warm water into the pot ". Small fire slowly dip cooking, never a large fire to make a strong stew, or the meat is not fragrant enough.
3. About 40 minutes of stewing, pork can easily penetrate with chopsticks, and no blood bubbling out on the cooked, at this time the meat is fragrant and tender but also soft and smooth. The stewed meat can continue to be processed to do braised meat, buckle meat.
4. Of course, directly sliced, clear mouth, is the most can feel the original flavor of the meat to eat.
5. You can also pour garlic puree, compound soy sauce to make garlic white meat, fresh aroma and full of refreshing, eating is really satisfied.
Whether it is stewed pork or stewed ribs, keep in mind the "1 put 3 do not put" rule, when stewed out of the meat are full of flavor, no fishy smell, fragrant very.
First food editor: Xiao Ya