1. Pork cannot be stewed directly in the pot. The lard must be processed before it can be put into the pot. Otherwise, the pork will easily smell fishy and not taste good. When stewing pork, large pieces of pork are often stewed in the pot. When cleaning large pieces of pork, the inside of the pork cannot be cleaned in a short time. Therefore, when cleaning the pork, the divided large pieces of pork should be soaked in clean water for a period of time. Over time, after soaking, the blood will slowly seep out and dissolve in the water, and the meat will become cleaner.

2. If you stew or blanch the meat directly, the blood and water inside the meat will not be drained out, which will cause the pork to smell fishy. Moreover, after soaking, the pork will become relatively loose, and it is easier to become soft and rotten after stewing, so it must be soaked before stewing.

3. Many people are only accustomed to using cold water when cooking. This is wrong. They must be used flexibly. Cold water, warm water, and hot water must be used. Especially when stewing pork, you cannot just use it. Use cold water. Using the wrong water will cause the pork to become stale. Details determine success or failure. Keep this in mind. Pork needs to be blanched in a pot. When blanching, cold water must be put into the pot. After the blanching is taken out, warm water must be put into a basin to wash it to prevent the meat from shrinking and hardening when exposed to cold water. Moreover, the cleaned pork should be stewed in hot water while it is still hot. Do not use cold water, otherwise it will become hard when it is cold.

4. In addition, during the stewing period, try not to open the lid of the pot frequently. Keep the lid on and simmer over low heat. During the stewing period, do not add water. You need to add enough water at once at the beginning, otherwise, add water in the middle. It will also cause the meat to become hard and not tender enough.