Add this to the meat cooking pot: Completely dispose of all dirt and impurities, enjoy your meal with peace of mind

How to boil meat

First, add a teaspoon of vinegar, thinly sliced ginger, and half a teaspoon of salt to the boiling water. Then, put the pork into the boiling water and let it cook for about 2 minutes, then remove the meat, rinse it again. This will prevent the meat from becoming smelly. Adding vinegar and salt also helps keep the meat white and clean.

For the second boil, put the meat into a pot from the beginning, pour enough water to cover the meat, add some scallions, and seasonings to make the meat flavorful, then boil until it boils. Let the meat boil in the pot for 5 to 10 minutes, then use a fork to skewer the meat and check if it is fully cooked or not.

Braising the meat for sweeter and whiter meat

To prevent the meat from turning red, after boiling for a certain period of time (10-15 minutes), turn off the heat, cover the pot and simmer for an additional 10 – 15 minutes depending on the size and weight of the meat.

This helps the inside of the meat (with the tied pork leg) to not turn red and gradually absorb the flavors, making the meat sweeter. After boiling, remove the meat, put it in a bowl of boiling water to cool, add ice and some lime slices to make the skin whiter and crispier.

Boiling meat with boiling water

This method is less likely to produce bubbles, making many people believe that the meat is clean and free from additives or preservatives. In fact, when raw meat is placed in boiling water, the meat fibers and proteins coagulate, trapping the protein inside. This means that toxins also get trapped and do not produce any bubbles.

When the denatured meat contracts, it absorbs more chemicals and impurities. Therefore, if the meat is already dirty or contains toxins, boiling it this way will make it even dirtier and more toxic.

Boiling meat by dropping it into boiling water can result in a sweeter taste compared to boiling meat in cold water from the beginning. However, because it does not eliminate many impurities and toxins in the meat, it may have long-term effects on the consumer’s health.

Boiling meat with cold water

Put the meat into cold water from the beginning, the cooking process will release nutrients from the cells, and when these substances are released, the impurities will also be released. Therefore, boiling meat this way requires removing foam and impurities.

According to nutrition experts, the way you cook meat depends on the preferences of each family. If you want the meat to taste sweeter, you should drop the meat into boiling water. If you want cleaner meat, you should put the meat in cold water and then boil it.

Tips for choosing hygienic meat

Dr. Tu Ngu advises that to choose meat that is safe and hygienic, consumers should avoid buying dark red meat.

Consumers should also avoid buying meat with a thin layer of fat, as it is usually injected with additives to enhance its appearance. Housewives should buy evenly colored and thick-fat pieces of meat, as they will be safer.

If you are concerned about the meat being injected with chemicals or containing residual substances, the only way is to cook it in a way that removes toxins. In that case, the consumer can be somewhat reassured. Besides boiling the meat in cold water and then boiling off the foam.

You can also use a little salt dissolved in water to wash the meat. Dilute saltwater also helps remove dirt from the meat.

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