How to make frozen pork the best way

Frozen pork refers to pork that has been frozen in the refrigerator. As long as frozen pork is thawed using a certain method, its preparation is basically no different from pork. There are many ways to cook pork, such as stewed pork, angelica and lean meat soup, kelp stewed pork, pork liquid soup, etc., which are all classic cooking methods of pork. Below, I will introduce to you how to make these dishes!

1. Stewed Pork

1. Cut the meat into larger pieces. Pork contains water-soluble nitrogenous substances that increase the flavor of the meat. The more nitrogenous substances are released when stewing the pork, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened. Therefore, the meat should be cut into larger pieces for stewing to reduce the escape of the nitrogenous substances in the meat. This way, the meat will taste more delicious than small pieces of meat.

2. Do not cook over high heat. Firstly, when the meat is exposed to extremely high heat, the muscle fibers become hard and the meat becomes difficult to cook; secondly, the aromatic substances in the meat will evaporate with the water vapor during rapid cooking, reducing the aroma.

3. When stewing, add less water to make the soup taste richer.

2. Angelica and Lean Meat Soup

500g lean pork, cut into pieces, 30g angelica. Add appropriate amount of water and simmer over low heat. You can add a little salt to season it, remove the residue, drink the soup and eat the meat. Can be taken in 2 to 3 doses.

Angelica sinensis is good at nourishing the liver and replenishing blood. It can be used with lean meat to enhance the effect of nourishing blood and producing blood. Used for dizziness, fatigue, weakness caused by anemia or blood deficiency, and lack of milk in postpartum women.

3. Pork Liquid Soup

500g pork (half fat and half lean), cut into small pieces and cook in high heat. Remove the floating oil and drink as you like.

Originated from "Wenre Jingwei". This recipe uses pork to nourish yin, replenish fluid, and moisten dryness. The original recipe is called "the supreme product for emergency use of body fluids." It is used for patients with febrile diseases whose heat has subsided and whose body fluids cannot be restored. The "Sui Xi Ju Diet" also says "it treats... dryness of body fluid and blood loss, dry thirst due to internal heat, dry cough and constipation". The method is the same.

4. Kelp stewed pork

1. Wash the kelp and cut into thin strips; wash the pork and cut into pieces; smash the ginger and cut the green onion into sections.

2. Put kelp, pork, ginger and onion into a stew pot, add 1500 ml of water, bring to a boil over high heat, skim off the foam, then simmer over low heat for 1 hour, add salt and serve.