1. Large pieces of pork are usually cooked in a pot over low heat for 2-3 hours after the water is boiled. Usually it needs to be simmered over low heat to taste delicious. If you can't control the time, just use chopsticks to prick it, especially the parts that don't like to be rotten. The cooked meat will feel soft when you prick it with chopsticks.

2. When cooking meat, when the meat is red, it is not fully cooked. If it is cooked, it will basically appear light gray. Stir-fried meat and boiled meat are the same. The meat slices will generally appear white or Gray and bloodshot means it is not cooked yet.