What seasonings should not be added to braised pork? What spices are usually added to braised pork?

We all know that braised pork is a popular delicacy. There are many ways to cook it. The meat is tender and delicious, fat but not greasy, and tastes very good, which is deeply loved by people. There are certain requirements for making braised pork, especially the use of seasonings. So what seasonings should not be added to braised pork? Let's take a closer look!

What are the most taboo ingredients for braised pork?

First: Ginger

Many people mistakenly believe that when stewing meat, you must use ginger slices to marinate the meat to remove the fishy smell of the meat itself, so you must also use ginger when stewing meat. In fact, this idea is wrong. Braised pork is different from stir-fried meat. When making braised pork, you must not add ginger, which will make the meat stewed and woody. And the braised meat will not be fragrant at all!

The second type: Sichuan pepper

Everyone knows that Sichuan peppercorns can enhance the flavor of the food and cover up the odor, but you must never add Sichuan peppercorns when stewing meat. If you want to enhance the flavor of the food, you can add a small amount of white sugar, which can not only color the food quickly, but also make the stewed meat tender, tasty and sweet. Adding Sichuan peppercorns will affect the taste of the meat and its flavor.

The third type: garlic

As the saying goes: fish without sauce, meat without garlic. This means that ginger cannot be added when stewing fish, as it will change the taste of the fish meat. Not only will it not remove the fishy smell, but it will become more bitter and the fishy smell will become stronger. The same is true when adding garlic to braised pork. The strong garlic smell will make the meat go bad, so remember not to add garlic to braised pork in the future.

The fourth type: MSG/chicken powder

Many people add chicken essence or MSG to the broth before cooking to enhance the flavor of braised pork. However, they do not know that this practice will ruin the delicious braised pork. The meat is originally tender and plump, and adding MSG and chicken essence will greatly reduce the nutritional value of the meat.

Key points for using braised pork seasoning

The essence of braised pork is the aroma of meat. By modifying the properties of fried sugar and seasonings, the fishy smell is completely removed, and the aroma of pork protein and fat is roasted. Therefore, during the operation, the main thing is not to add too much seasoning, especially too much aromatics. When making this dish at home, one star anise is enough for one pound of meat, and cinnamon and bay leaves are not needed. However, the combined effects of onion, ginger, vinegar and sugar give the braised pork its unique flavor.

In the whole process of making braised pork, we use beer, ginger slices, star anise, scallion knots, eggs or chestnuts. For a bowl of delicious braised pork, these ingredients are just right, so in my opinion, other ingredients are redundant;

What are the most taboo ingredients to add to braised pork? Maybe the eating habits in different places are different. I don’t like to add garlic cloves and dried chili peppers, because the taste of braised pork is fat but not greasy, soft and slightly sweet, and there is no need to add the taste of chili peppers.

At the same time, I also share with you the ingredient that I think should not appear in braised pork, dried chili pepper;

If there is anything else, I would like to talk about oyster sauce. Nowadays, when people go to the kitchen to cook, they will add a little oyster sauce to any dish to enhance the flavor. However, my own personal experience is that adding oyster sauce to braised pork will not only fail to enhance the flavor, but also make us feel that the meat is very greasy. It is best not to add oyster sauce.

What spices can be added to braised pork

Cinnamon

Cinnamon has a rich aroma and can remove the fishy and greasy taste of meat dishes.

star anise

Star anise is the fruit of the star anise tree, and its scientific name is Illicium verum, which is a common seasoning. Star anise can remove the odor of meat and make it fragrant again, so it is also called fennel.

Amomum villosum

Tsaoko has a unique aroma, spicy and slightly bitter taste. It is a seasoning spice with a special strong spicy aroma. Its dried fruit is used as a Chinese food seasoning and Chinese herbal medicine.

How to make braised pork

Ingredients needed: 300g pork belly, 100g Shanghai green, cinnamon, star anise, mushrooms, grass fruit, garlic, ginger, green onions, red pepper

Required seasoning: refined salt, sugar, MSG, dark soy sauce, cooking wine, water starch

Step 1: Wash the pork belly and cut it into small pieces. Cook it in a pot and remove it from the pot for later use.

Step 2: Wash and deseed the red pepper, and cut into small pieces. Wash and smash the cardamom and ginger, wash and remove the head and tail of the garlic; wash the mushrooms; wash and blanch the bok choy.

Step 3: Place a clean pot on the fire, add a little water, add appropriate amount of sugar, stir-fry until it turns sugar color, add pork belly and stir evenly.

Step 4: Add ginger, cinnamon, star anise, cardamom, mushrooms and garlic and stir-fry together.

Step 5: Add a little boiling water, cover and simmer until the pork belly is cooked through. Add dark soy sauce and MSG for seasoning, and add water starch to thicken.

Step 6: Add scallions and red peppers to the pot and stir-fry evenly. Pour into the bowl with the bok choy.

What should I pay attention to when making braised pork?

1. Many people make a mistake when stewing braised pork, that is, adding "peppercorns". I believe everyone has heard that "no peppercorns for pork, no seasoning for lamb". This is also a valuable experience left to us by our ancestors. If peppercorns are added when stewing pork, the meat will be particularly dry and difficult to stew soft. Therefore, it is best not to add "peppercorns" when stewing braised pork.

2. If you don't know how to control the amount of water, try to add more water. It is best not to add water in the middle. If you add water in the middle, the meat will become dry.

3. Don’t add salt too early.