The practice of boiling pork in water first and then frying it can be applied to some specific dishes, such as cooked pork and small fried pork. The advantage of this method is that the pork can be cooked first to remove blood and greasy, and then the pork can absorb the flavor of seasoning through frying to achieve a more delicious and healthy taste.

From the list of ingredients, pork dishes cooked first and then fried need to prepare the following ingredients: pork, ginger slices, onion, minced garlic, pepper and so on. Among them, pork needs to be cleaned and cut into appropriate pieces or slices; Ginger slices and onion segments are used to remove fishy smell and improve taste; Garlic powder and pepper are used to enhance flavor and add color to dishes.

From the production steps, the production steps of pork dishes cooked first and then fried are as follows:

1. Put the pork in the pot, add enough water, ginger slices and onion slices, cook until the pork is cooked, and then take it out for later use.

2. Cool the oil in a hot pan, add minced garlic and pepper and stir-fry until fragrant.

3. Add the cooked pork pieces or slices and stir well.

4. add some seasonings such as salt, light soy sauce and cooking wine, and continue to stir-fry until it is tasty.

5. finally, add chopped green onion or coriander leaves and stir-fry evenly.

It should be noted that the pork dishes cooked first and then fried are relatively tender in taste, but if the cooking time is not well controlled, cooking for too long or too short will affect the taste. At the same time, the use of seasonings should also be moderate. Too much seasoning will mask the original flavor of pork, and too little seasoning will not improve the taste.

In short, the practice of boiling pork in water before frying can ensure food safety and health and make pork more delicious. However, it should be noted that different dishes have different practices and taste requirements, which need to be adjusted and made according to specific conditions.