Pork stew is an enduring classic. Whether it's a home-cooked table or a signature dish on a restaurant menu, pork stew has captured the taste buds of countless diners with its mellow taste and rich aroma. However, if you want to stew pork that is fatty but not greasy, and the more you stew, the more fragrant it is, the choice and combination of spices is crucial. Today, we will uncover the nemesis of pork and see how these magical spices give pork a different charm.

The first is Angelica dahurica

The fishy smell of pork itself is a major obstacle to the taste, and Angelica Angelica can quickly neutralize this fishy smell with its special aroma, so as to return the pure meat aroma of pork. Not only that, Angelica angelica can also bring a unique umami flavor to stewed pork. It can stimulate the umami substances of the pork itself, making the meat more mellow and rich.

When Angelica Angelica is tumbled in a pot with pork, it will gradually release its own aroma and umami, penetrating into every trace of fiber of pork. The stewed pork seasoned by Angelica Angelica not only has no fishy smell in the mouth, but also tastes a light fragrance and umami, and the layers are richer.

The second is grass fruit

Caoguo has excellent performance in increasing flavor and relieving greasyness. The fruit has a rich and unique aroma, which is complex and mellow, and when it is stewed with pork, the strong aroma instantly fills the kitchen, adding a heavy flavor to the stew.

It is inevitable that there will be a certain amount of fat in stewed pork, and it is easy to get greasy when you eat too much, and grass fruit is the key to solving this problem. It contains aromatic substances that can effectively break down the fat in pork and reduce the greasy feeling. During the stewing process, the aroma of grass fruit blends with the fat of the pork, making the otherwise greasy pork refreshing and delicious.

The third is Yamana

Kaempfera has a warm and spicy aroma that is very special and has a very different taste from other spices. When Yamanai is added to the pot of pork stew, it elevates the flavor level of the whole dish, giving the stew a unique and unforgettable taste.

During the stewing process, the aroma of the kaempfer gradually penetrates into the interior of the pork, blending with the flavors of other spices. With the addition of Yamana, the stewed pork is no longer monotonous with a meaty aroma, but full of complex flavors with rich layers and full of charm.

The fourth is cloves

The aroma of cloves is strong and intense, and with only a small amount of addition, it can bring unexpected effects to the stewed pork. Cloves have a strong aromatic smell that spreads quickly during the stewing process, adding a unique charm to the stew.

Cloves are not only fragrant, but they also work well with other spices to further enhance the flavor of the entire stew. It can enhance the deodorization effect of Angelica dahurica, so that the fishy smell of pork can be removed more thoroughly; Paired with grass fruit and kaempfer, it can make the compound fragrance more rich and mellow.

The four spices of angelica, grass fruit, kaempfera, and cloves perform their respective duties in the process of stewing pork, and cooperate with each other. They are the nemesis of the fishy smell of pork and the key to a delicious pork stew. The next time you stew pork, you might as well put these four spices in the ratio of 1 catties of meat and 0 grams, I believe you can also make a fat but not greasy, stewed more fragrant delicacy, so that family and friends are full of praise.