Stewed meat should first be soaked in cold water and then scalded in hot water. The bought meat should be cut into appropriate size and put into the basin, then washed with flowing water in the sink. In addition to removing blood, it can also remove fishiness, impurities and soften the meat. After washing, it should be soaked for about 1 hour. After that, it can be scalded in boiling water, which can remove the residual blood and peculiar smell, and also eliminate some fat, so as to avoid the soup being too greasy.
If you like to drink fresh and original flavor, you can not add seasoning. If you want to add seasoning, it is recommended to add some salt before cooking. Putting salt too early will release the water contained in the meat, accelerate the solidification of protein, and affect the taste of the soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger or rice wine to remove the fishiness.
How to add water is learned. In principle, when making soup, add water to cover all ingredients. When using beef, mutton and other ingredients, the water surface must exceed the ingredients. Remember not to add water midway, so as not to dilute the original flavor of food. If water has to be added, it should also be heated.
The size of the fire is the key, usually first to the fire, to a certain high temperature stew, especially when there is bone marrow meat ingredients, should first use the fire to blood, froth forced out, in order to avoid soup turbidity. After boiling, you need to adjust to a small fire close to the center of the stove and cook slowly. Remember not to change the fire from big to small, which will easily make the ingredients stick to the pot and destroy the taste of the soup.
Although it takes a long time to simmer the soup, the longer the time is, the better. Most soups are suitable for 1-2 hours, while meat is best for 2-3 hours. If the use of leafy vegetables, more should not cook too long.