What is the secret to stewing meat without making it dry?

Stewed meat is a common dish on our table, especially for families with elderly people and children. Because their teeth and gastrointestinal functions are not very good, they will stew various meat ingredients and eat them. However, when stewing meat, we all want it to melt in our mouths, but some people stew the meat in a very tough way, which greatly reduces the taste. How to stew meat without making it dry? The following tips will teach you.

1. Raw material selection is the first step. Try to choose relatively tender meat. The reason why pork belly is used for braised pork and bone-in meat is best used for stews is to ensure that the stewed meat will not be tasteless and will not be all lean meat that affects the taste.

2. After the high heat is brought to a boil, you must lower the heat and simmer for a long time. Don't rush. Simmering over high heat will make the meat dry. The water must cover the meat, and the water must be added in one go. Only hot water can be added later, never cold water.

3. It is best to add salt later, just when the meat is about to be served. Adding it too early will easily cause the meat to lose moisture, and the meat will be firmer and less likely to rot.

4. If you want it to be more fragrant, you must add certain spices, such as tangerine peel, bay leaves, cinnamon, etc. If you can't mix it yourself, you can consider buying ready-made stewing ingredients. The amount of onion, ginger, garlic, etc. you add must not be too little. The key is to have several special seasonings that can make the meat softer and easier to break down, such as cooking wine (it is best to make it yourself, the quality of wine on the market is generally not good), add sugar and vinegar in moderation, and it will also be easier to break down. But don't put too much vinegar otherwise it will easily taste sour and affect the taste.

5. Add a pinch of tea leaves (wrapped in a gauze bag) when stewing beef and cook together. The beef will be cooked quickly and the taste of the beef will not change at all. Hawthorn has the same effect.

6. Use hot water when stewing beef, do not add cold water. Hot water can quickly solidify the protein on the surface of the beef, preventing the amino acids in the meat from seeping out and keeping the meat delicious.

7. If the meat you bought is a bit tough, you can apply a layer of mustard on the surface of the beef and then freeze it in the refrigerator. Wait until the next day to wash off the mustard and stew it in the pot, which can shorten the stewing time and make the beef tender and delicious.

8. After cutting the beef into strips, place a piece of soft cloth on the chopping board, place the beef on the cloth, and beat the beef carefully with the back of a knife to break its fiber tissue. Then cut into pieces and stew it. This will make it easier to cook and taste better.