The simplest way to stew fatty meat

The simplest way to stew fatty meat is to blanch it in water to remove the fishy smell, and then simmer it slowly over low heat until soft and tender. Fatty meat usually refers to areas with high fat content such as pork belly or pork elbow. Blanching and slow stewing can reduce greasiness and enhance taste.

Cut the fatty meat into pieces and put them in cold water. Add ginger slices and cooking wine, bring to a boil, then remove and rinse thoroughly. Add water to the pot again to cover the ingredients, then add basic spices such as scallions, ginger slices, and star anise. Bring to a boil over high heat and simmer over low heat for 60-90 minutes. During this period, oil absorbing side dishes such as radish and potatoes can be added without complex seasoning, and only salt can highlight the meat aroma. If you want to shorten the time, you can use a pressure cooker. SAIC can press it for 20 minutes to soften it. Note that when blanching, it is necessary to put cold water in the pot to effectively force the blood foam. During the stewing process, keep the water surface slightly boiling to avoid excessive heat causing the meat to turn dry. After stewing fatty meat, it can be refrigerated to remove surface solidified oil, making it more refreshing when reheated.

Daily consumption of fatty meat should be controlled in frequency, and pairing it with digestive ingredients such as hawthorn and tangerine peel can help with digestion. People with hypertension and hyperlipidemia should reduce their intake and use lean meat instead of some fatty meat. The stewed meat soup can be filtered for oil and used to cook noodles or stew dishes, avoiding waste. If you experience gastrointestinal discomfort, you can drink Pu erh tea or roasted hawthorn water to relieve the greasy feeling.