1, you can fry, stew, stew and make soup. They are all delicious. Meat with high temperature has three changing periods: just cooked, very tender at this time; Coupled with high temperature, meat will get old and not chewy; If the meat is heated for a long time, it will turn rotten and chewy. If the meat is heated at low temperature, it will skip the 1 stage and go directly to the second stage.

2, stir-fried pork on the menu, with "stir-fried", that is, high oil temperature, stir-fried discoloration, fresh and tender meat. Too much speculation leads to old age. (take 1 period)

Scalding makes the pork pass the tender stage and become old and hard. (This is the second issue) How to fry it? Only when boiled in water for a long time can it rot again. However, the fried pork slices and shreds are not delicious.

Pork can only be blanched by stewing, stewing and soup to remove oil stains and residual blood stains. Then further processing (take the third stage). By stewing, stewing and cooking soup for a long time, the meat can absorb the flavor of seasoning, so as to achieve delicious meat flavor.