1. The ingredients should be fresh. Try not to buy semi-finished products from the market, especially those that have been blanched. For instance, internal organs like pig intestines and pig stomachs. If they are not cleaned thoroughly before blanching, the unpleasant smell will be impossible to remove after blanching. Nowadays, many people prefer to buy semi-finished products for convenience. However, they don't know that many wholesalers process too many semi-finished products every day and usually don't clean them thoroughly enough.
2. Initial processing of raw materials. Meat products take longer to absorb flavors. Before braising, add ginger, scallions, cooking wine, and salt for marinating. Marinate for 2 hours in summer, 3-4 hours in spring and autumn, and 6-8 hours in winter. For large pieces, cut them or pierce some small holes with bamboo sticks to facilitate flavor absorption. Due to its tight texture, beef needs to be marinated for half the time.
3. Blanching. After marinating, meat products need to be blanched to remove blood and fishy smell. Blanch in cold water and bring to a boil over high heat. Avoid blanching in boiling water as the surface of the meat will contract and the blood inside won't come out, resulting in a stronger fishy smell in the finished product.
4. Cooling. After blanching, quickly remove the meat and rinse it in cold water. This serves two purposes: first, to wash away the surface foam; second, to cool the meat and make it solidify, so that it won't fall apart when sliced after braising.
5. According to the latest experiment by the author, when braising, if the blanched ingredients have been rinsed in cold water, it is better to add the cold braising liquid. If the blanched ingredients have not been rinsed in cold water, it is better to add them when the braising liquid is boiling. In short, add the ingredients when their temperature is the same as the braising liquid. This way, the braised dishes will have a better taste and aroma.
6. The seasoning bag for braising should be soaked in hot water for half an hour before use. This can reduce the medicinal, bitter, and unpleasant flavors of some spices, as well as impurities.
7. Do not put too many ingredients in the pot at one time. Make sure they can be stirred evenly. For those who run a business, if there are many ingredients, a larger pot is needed. If they cannot be stirred evenly, the heat will not be distributed uniformly.
8. There are two ways to color braised dishes: caramelizing sugar and using red yeast rice (red yeast red). Red yeast red is usually not used alone as the color will be unappealing. If the sugar is not caramelized well, it is recommended to use a mixture of caramelized sugar and red yeast red. The method is to first mix red yeast red with hot water. When the sugar is caramelized, do not add water but directly add the red yeast red water and simmer over low heat for about 10 minutes to allow the sugar and water to fully mix. This way, the color will be more attractive.
9. Do not add soy sauce or similar condiments when braising. Firstly, it will make the color darker. Secondly, if soy sauce is cooked for a long time, the braising liquid will have a bitter taste.
10. How to lock in moisture in braised dishes. When the moisture dries up, especially in lean meats, the braised dishes will have a tough texture. This problem has troubled many people, especially those who run a business. When the moisture evaporates, it means the profit decreases. Here are two methods: First, after the braised dishes are taken out of the pot and cooled, brush a layer of oil on the surface to inhibit moisture evaporation. Second, since the braised dishes are very hot when taken out of the pot, the moisture evaporates the fastest. The solution is to drain the braising liquid after taking the dishes out of the pot, and quickly put them in the refrigerator or freezer to cool for about 10 minutes. When the braised dishes are cooled, the surface contracts and the moisture cannot escape. After 10 minutes, the moisture is fully absorbed by the meat. Take them out and brush a layer of oil on the surface. The effect will be much better.
11. The color of braised dishes darkens the next day. This situation is more common for those who run a business. Generally, it is impossible to sell all the dishes on the same day. The usual solution is to soak the dishes in warm water for about 10 minutes the next day, then bring the braising liquid to a boil and add the soaked dishes. Keep the heat high and take them out as soon as they boil. Be careful not to cook them for too long. Firstly, overcooking will make the meat more tender. Secondly, the saltiness will increase.
12. For preservation of the brine, after each season of pickling, remove the dishes and let the brine boil and stand still. Boil it once again at night and once every other day in winter. After one week of pickling, filter the brine through a gauze to remove any meat residue. If you are making a small amount at home, you can store it in the refrigerator.
2. Initial processing of raw materials. Meat products take longer to absorb flavors. Before braising, add ginger, scallions, cooking wine, and salt for marinating. Marinate for 2 hours in summer, 3-4 hours in spring and autumn, and 6-8 hours in winter. For large pieces, cut them or pierce some small holes with bamboo sticks to facilitate flavor absorption. Due to its tight texture, beef needs to be marinated for half the time.
3. Blanching. After marinating, meat products need to be blanched to remove blood and fishy smell. Blanch in cold water and bring to a boil over high heat. Avoid blanching in boiling water as the surface of the meat will contract and the blood inside won't come out, resulting in a stronger fishy smell in the finished product.
4. Cooling. After blanching, quickly remove the meat and rinse it in cold water. This serves two purposes: first, to wash away the surface foam; second, to cool the meat and make it solidify, so that it won't fall apart when sliced after braising.
5. According to the latest experiment by the author, when braising, if the blanched ingredients have been rinsed in cold water, it is better to add the cold braising liquid. If the blanched ingredients have not been rinsed in cold water, it is better to add them when the braising liquid is boiling. In short, add the ingredients when their temperature is the same as the braising liquid. This way, the braised dishes will have a better taste and aroma.
6. The seasoning bag for braising should be soaked in hot water for half an hour before use. This can reduce the medicinal, bitter, and unpleasant flavors of some spices, as well as impurities.
7. Do not put too many ingredients in the pot at one time. Make sure they can be stirred evenly. For those who run a business, if there are many ingredients, a larger pot is needed. If they cannot be stirred evenly, the heat will not be distributed uniformly.
8. There are two ways to color braised dishes: caramelizing sugar and using red yeast rice (red yeast red). Red yeast red is usually not used alone as the color will be unappealing. If the sugar is not caramelized well, it is recommended to use a mixture of caramelized sugar and red yeast red. The method is to first mix red yeast red with hot water. When the sugar is caramelized, do not add water but directly add the red yeast red water and simmer over low heat for about 10 minutes to allow the sugar and water to fully mix. This way, the color will be more attractive.
9. Do not add soy sauce or similar condiments when braising. Firstly, it will make the color darker. Secondly, if soy sauce is cooked for a long time, the braising liquid will have a bitter taste.
10. How to lock in moisture in braised dishes. When the moisture dries up, especially in lean meats, the braised dishes will have a tough texture. This problem has troubled many people, especially those who run a business. When the moisture evaporates, it means the profit decreases. Here are two methods: First, after the braised dishes are taken out of the pot and cooled, brush a layer of oil on the surface to inhibit moisture evaporation. Second, since the braised dishes are very hot when taken out of the pot, the moisture evaporates the fastest. The solution is to drain the braising liquid after taking the dishes out of the pot, and quickly put them in the refrigerator or freezer to cool for about 10 minutes. When the braised dishes are cooled, the surface contracts and the moisture cannot escape. After 10 minutes, the moisture is fully absorbed by the meat. Take them out and brush a layer of oil on the surface. The effect will be much better.
11. The color of braised dishes darkens the next day. This situation is more common for those who run a business. Generally, it is impossible to sell all the dishes on the same day. The usual solution is to soak the dishes in warm water for about 10 minutes the next day, then bring the braising liquid to a boil and add the soaked dishes. Keep the heat high and take them out as soon as they boil. Be careful not to cook them for too long. Firstly, overcooking will make the meat more tender. Secondly, the saltiness will increase.
12. For preservation of the brine, after each season of pickling, remove the dishes and let the brine boil and stand still. Boil it once again at night and once every other day in winter. After one week of pickling, filter the brine through a gauze to remove any meat residue. If you are making a small amount at home, you can store it in the refrigerator.
