Do some braised meat dishes often receive feedback that they don't taste well, have internal flavor but no external flavor, or are overly salty and overwhelming. There are many techniques to make braised meat taste good, and I'm here to share them with you.

Pre-soaking

This method is for whole pieces of meat, whole chickens, ducks, and other large-sized ingredients. When braising large pieces of meat, it's common for the inside to be cooked but not flavorful. Cooking for too long can also make the ingredients mushy. So, this method can help it absorb flavor.

Generally, 1 kilogram of ingredients should use 10-20 grams of salt. Spread the salt evenly on the surface of the ingredients. For thicker parts of meat, apply more salt, and vice versa. After applying the salt, let it stand at room temperature for 4-5 hours. However, the braising liquid generally follows the principle of 'first remove the fishy smell and then enhance the aroma'.SoakingThis soaking method is for small-sized ingredients such as chicken feet, duck feet, chicken wings, and duck necks. Generally, these ingredients are not fully flavored after cooking, and cooking for too long can make them mushy, which is not good.

In general, cook the ingredients until 8-9 mature, then turn off the heat. Then soak in the braising liquid to absorb the flavor. Because after turning off the heat, the residual heat of the braising liquid can also heat the ingredients, so you don't need to wait until they are completely cooked before turning off the heat. Generally, soaking for 2-3 hours is enough to fully absorb the flavor. For small ingredients like chicken feet, soaking for one hour is enough.