First, the treatment before stewing large pieces of pork is very important.

Pork can't be stewed directly in the pot. It needs to be treated with lard before it can be cooked, otherwise the pork will have a strong smell and is not delicious. When stewing pork, large pieces are often stewed in a pot, so when cleaning large pieces of pork, it is impossible to clean the inside in a short time. Therefore, when cleaning pork, it is necessary to soak the chopped pork in clean water for a period of time. After soaking, the blood will slowly ooze out and dissolve in water, and the meat pieces will become cleaner.

If you stew or blanch the meat directly, the blood in the meat will not be discharged, which will produce a strong pork flavor. Moreover, pork will become relatively loose after soaking, and it will become soft and rotten after stewing, so it must be soaked before stewing.

Second, it is important to use water when stewing pork.

Many people are only used to cooking with cold water, which is wrong. They should use it flexibly. Use cold water, warm water and hot water, especially when stewing pork. You can't just use cold water. Using the wrong water can cause pork to burn, and the details determine success or failure. This is firmly in mind.

Pork needs to be blanched in the pot. When blanching, cold water must be put in. When blanching, wash it with warm water to prevent the meat from shrinking and hardening in cold water. And clean pork should be stewed in hot water, not cold water, otherwise it will harden when it is cold.

In addition, in the process of stewing, try not to open the lid frequently, cover the lid and simmer slowly. Moreover, don't add water during the stew. You need to add enough water at the beginning, otherwise adding water halfway will also cause the meat to harden and not be soft enough.

Third, the time to put salt in the stew should not be wrong.

For convenience, many people always adjust the taste before covering the lid, which is wrong for two reasons. First, after the pork is stewed, the soup will be less than at first, so if you put salt in advance, it will easily make the soup salty and not delicious. Second, if you put salt in advance, the meat will tighten and harden, and if it is not soft enough for a long time, it will become firewood.

So don't put the salt too early. The most suitable time is to stew the meat thoroughly. After the salt is put away, cover it and simmer for ten minutes, so that the soup tastes just right and the meat is soft and fragrant.

Some people use a pressure cooker to press meat, thinking that it is not easy to operate later if salt is not put in advance. In fact, if you want to stew the meat delicious, you need to put salt in the end. Add salt, cover and cook for a while. Although it looks a little troublesome, the meat is tender, neither hard nor firewood.