Cold water cooking cured meat makes it tender and detoxifying.

Boil the cured meat with cold water.Cured meat and sausages are both tender and "detoxifying".

As the weather gradually turns cooler, fragrant cured meats and sausages become popular on dining tables. However, eating them directly often makes one feel they are too tough. When stir-frying with cured meat and sausages, their fragrance is frequently not out before they become dry and chewy. How can we make the stir-fried cured meat and sausages both delicious and tender?

The secret is simple: first, boil the cured meat and sausages in water. Some people prefer to steam them in a steamer and think that this method preserves their original flavor better. However, this method is not appropriate. Because cured meats and other smoked products contain a certain amount of nitrite,

although each time only a small amount is ingested, over time it still increases the risk of stomach cancer and other diseases. If you first boil the cured meat in water thoroughly, nitrites will dissolve into the water and make them safer to eat. Secondly, you must use cold water when boiling.

This allows water to slowly penetrate the meat's tissues,

making dry and shriveled cured meats and sausages more tender.