How to make stewed large chunks of fatty meat without getting greasy

The key to avoiding greasiness when stewing large chunks of fatty meat lies in pre-treatment to remove oil, pairing with ingredients to relieve greasiness, and controlling the heat. There are five main methods: blanching to remove fat, pairing with acidic ingredients, adding spices, simmering over low heat, and refrigerating to remove oil.

1. Blanch to remove fat

Cut the fatty meat into pieces and put them in a pot with cold water. Add ginger slices and cooking wine and bring to a boil. Continue blanching for 3-5 minutes until the foam overflows. This process can dissolve some animal fat and reduce the greasy feeling of the finished product. After blanching, rinse the residual oil on the surface with warm water to avoid re adsorption.

2. When stewing with acidic ingredients [SEP], add 5-8 grams of dried hawthorn or 10 milliliters of white vinegar. The acidic components can break down fat molecules. Carrots, bamboo shoots, and other foods rich in dietary fiber can absorb soup oil. It is recommended to stew fatty meat and white radish in a 1:1 ratio to balance the taste and promote digestion.

3. Add spices

3 grams each of grass fruit and tangerine peel. Stew with fatty meat to dissolve greasiness. Two fragrant leaves and one star anise can mask the fatty odor. Tea wrapped with black tea should be added halfway after stewing. Tea polyphenols can emulsify fat, making the soup clear and not cloudy.

4. Stew slowly over low heat

Keep the soup slightly boiling and simmer for more than 90 minutes to fully convert fat into unsaturated fatty acids. A clay pot with uniform heat transfer is more suitable to avoid the rapid oxidation of fat caused by high heat, resulting in a greasy taste. During this period, skim off the surface oil to make the soup base more refreshing.

5. Refrigerate and remove oil

After stewing, let it stand and cool. Refrigerate for 2 hours to solidify the surface fat and easily scrape off the white lipid film. When reheating, add fresh scallions to enhance the aroma. This method can remove more than 40% of free fat and is suitable for people with hypertension to consume.

It is recommended to choose pork ribs or the middle layer of pork belly, as the combination of fat and lean is more easily flavorful. Drinking Pu erh tea with it can help with fat metabolism, and moderate exercise after meals can promote digestion. For those with weak spleen and stomach, the stewed meat soup can be cooled and filtered. When used as a broth, it can be boiled again to remove residual oil. Pay attention to controlling the single consumption within 100 grams, and it is advisable to consume no more than twice a week.