The braised meat is dry and hard.

How to make the taste of braised pork so that the lean meat is not greasy and the fat meat is not greasy? These two tastes are not popular among people. Today I will talk to you in detail about the heat issue when braised pork.

The taste of braised pork is 80% determined by the heat. The heat of braised pork can be divided into high fire, medium fire, low fire and slow fire. What ingredients are braised over high heat? What ingredients should be braised over medium heat? What ingredients are braised over low or slow fire? Let me tell you all in detail below!

For ingredients such as pure lean meat, high or medium heat will cause the ingredients to lose too much water and the taste will become woody and hard, so only low heat can be used. There are many ingredients suitable for marinating over low heat, such as various chicken, duck and goose legs and trimmings, such as chicken legs, duck legs, chicken wings, duck wings, goose wings, chicken feet, duck feet, goose feet, chicken gizzards, duck gizzards, Goose gizzards, chicken hearts, duck hearts, duck collarbones, duck tongues, etc. There are also various kinds of pig offal that are suitable for marinating over low heat, such as pork liver, pork belly, pig heart, pig lung, pig skin, pig tongue, and pig tail;

As for pig head meat, pork belly, pork tail, Leg meat, a fat and lean ingredient, is particularly suitable for marinating over medium heat. The fat and oil in it are slowly boiled out, and the taste can be made fat but not greasy. In addition, it is also suitable to boil the whole chicken and duck over medium heat, then turn off the heat and simmer for 30 minutes, then boil again. Repeating this can also ensure that the whole chicken and duck are complete in appearance and easy to taste!

In addition, beef and rabbit meat are all lean meat, the meat is firm and not easy to become soft, so it must be cooked slowly! Simmering is to turn the fire to the minimum, and the brine is in a slightly open state with a little bubbles appearing on it. In addition, pig's trotters are also a special ingredient. Pig's trotters are rich in colloid and are not easy to overcook, so they are also suitable for slow cooking.

For most of the ingredients, we do not braise them over high heat, except for a few ingredients, such as duck intestines and goose intestines. These two ingredients only need to be quickly cooked in the boiling braised soup. Water can give you a smooth, crispy texture!

Among all kinds of ingredients, the ingredients that need to be braised over high fire are mainly duck intestines and goose intestines. These two ingredients can instantly lock in moisture by braised over high heat. After a short period of time, the ingredients will become very delicious. Smooth and crispy!