How to stew the meat of Roujiamo until it becomes soft and tender
As one of the representatives of traditional Chinese cuisine, the core of Roujiamo lies in the crispiness of the bun and the softness of the meat. The process of stewing meat seems simple, but in fact it contains many skills. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to stew soft and delicious Roujiamo meat.
1. Key steps in stewing meat
1.Material selection: Choose pork belly or front leg meat with alternating fat and lean meat. The ratio of fat to lean meat is 3:7.
2.preprocessing: Cut the meat into large pieces, blanch it in a pot under cold water, add ginger slices and cooking wine to remove the fishy smell.
3.stew: Use a casserole or pressure cooker, add spices and seasonings, and simmer over low heat for 1.5-2 hours.
2. Summary of popular stew techniques on the Internet
| Source of tips | core method | heat index |
|---|---|---|
| TikTok food blogger | Use beer instead of water to stew meat to remove the fishy smell and increase the flavor. | ★★★★★ |
| Xiaohongshu users | Add hawthorn or tea leaves to speed up meat softening | ★★★★☆ |
| Weibo Big V | Press the pressure cooker for 20 minutes to reduce the juice. | ★★★★★ |
3. Spice ratio and seasoning formula
The following are the classic spice ratios that are hotly debated across the internet:
| spices | Dosage (500g meat) | function |
|---|---|---|
| star anise | 2 pieces | Remove fishy smell and increase aroma |
| cinnamon | 1 short paragraph | Increase the sweetness |
| Geranium leaves | 2 pieces | Improve flavor |
| Zanthoxylum bungeanum | 10 capsules | Get rid of greasiness |
4. Scientific control of time and heat
According to the experimental data from the entire network, the time recommendations for different cooking tools are as follows:
| Tools | time | Soft effect |
|---|---|---|
| Ordinary casserole | 2 hours | ★★★★☆ |
| electric pressure cooker | 40 minutes | ★★★★★ |
| cast iron enamel pot | 1.5 hours | ★★★★★ |
5. Answers to frequently asked questions (from Zhihu hot posts)
1.Q: Why doesn’t the meat become tender when stewed?
A: It may be because the meat is too old (it is recommended to choose 1-2 year old pigs), the heat is insufficient or the water is not fully blanched.
2.Q: How to make meat more delicious?
A: Prick holes in the meat with a toothpick before stewing, or marinate it in soy sauce for 2 hours in advance.
3.Q: What are the juice collection techniques?
A: For the last 10 minutes, open the lid and heat over high heat to collect the juice, and keep pouring the juice onto the surface of the meat.
6. Innovative practices (recommended popular videos at Station B)
1.Coke stew method: Use cola instead of sugar to bring out caramel flavor.
2.Slow cooking method: 65℃ water bath for 6 hours, then quickly collect the juice.
3.Fruit enzyme method: Add pineapple or papaya juice to soften the fiber.
Through the above popular meat stew techniques and scientific data, I believe you will be able to make Roujiamo fillings that are crispy, delicious and fragrant! Remember to bookmark this article and share it with more food lovers~
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