(1) Slow fire stew method: When stewing pork, after it boils over high heat, switch to slow fire and stew slowly (this is the key), the meat will be crispy and the greasiness in the meat will be reduced. It's stewed, and it's fat but not greasy.

(2) Fresh ginger stew method: Adding an appropriate amount of fresh ginger to the stew will not only taste delicious, but also make the meat tender. Because every 40 grams of fresh ginger can extract 1 gram of fresh ginger, each gram of fresh ginger can soften about 1,000 kilograms of meat.

(3) Stir-fry first and then stew method: first cut the meat to be stewed into pieces, put it into the pot and stir-fry it, then add seasonings and water, bring to a boil over high heat, and then simmer over low heat .

(4) Casserole stew method: Casserole transfers heat more slowly and evenly than iron pots and aluminum pots. The inner wall and lid of the casserole are coated with a layer of glaze, which prevents chemical reactions in the food and stews the meat. The meat color is delicious and the original taste of the food is maintained, so the meat is fragrant when stewed in a casserole.