Method 1, microwave heating, time should not be too long, usually about 2 minutes, can be larger to maintain the original taste. This method has a disadvantage, is hot, if not eaten in time, the surface is easy to harden.

Method two, deep-frying, that is, re-oiled and then squeezed. About 1.5 minutes, too long time is easy to make the appearance of caramelization, like eating fried food can choose to use this method, but easy to fire the crowd is not recommended to use this method.

Method three, steaming. In the boiling steamer, steam a 5~6 minutes. Who steaming then easy to produce soup, it is recommended to use a plate or lid to hold the pot meat when hot pot meat, to prevent water vapor into the plate. This steamed meat can be larger to maintain the original texture.