How to remedy the burnt braised pork?

If pork, ribs, beef and mutton are burnt, they should be treated separately according to the situation.

1. Meat or ribs are just because the soup is dry, sticky, slightly brown and burnt, but it does not affect eating.

The practice is as follows:

Put the onion section at the bottom of the pot, batter the onion section, sprinkle with a spoonful of cooking wine, turn on a small fire and heat it slowly to let the aroma of onion evaporate. Pour the vinegar on the side of the pot. Vinegar is volatile and can remove odor. Cover the pot.

After the smell of onion comes out, add a little water, pour a little soy sauce and sugar, turn the meat over and turn off the heat. Let it stand for a few minutes, then open the lid. The smell has replaced the burnt smell, and the reprocessed meat tastes like barbecue, which is very rich!

The picture comes from the internet.

This method is suitable for emergency remedial measures when the meat is burnt. If the rice is burnt, put the onion in the rice, cover it, and then take the pot away from the fire. After natural cooling, the burnt smell basically disappeared.

2. If a few pieces of meat or ribs are badly cooked, they will be burnt black.

Treatment: Clip off the meat, cut off the batter and change the pot again. The method is as above. Because the soup in the original pot is dry and the meat will be hard, it is necessary to add a little more water and seasoning to taste. If it is mutton, you can add some cumin powder, Chili powder and so on. And it tastes like a barbecue.