To make a good returned-stewed meat, the key is in precision;First, choose fresh pork carefully: use hind leg, 2/3 fat and 1/3 lean, too fatty will be greasy, too lean will be dry;Pork, cut into slices about three fingers wide;Second, flavor the meat while boiling: boiling in plain water does not bring out the aroma of pork.Therefore, after the water boils, add ginger (slightly smashed), large onion pieces, garlic, and Sichuan pepper to simmer until fragrant.Ginger(Pound the chicken with a knife), onion segments, garlic,Sichuan pepperto extract broth, then add washed pork. Cook until six-tenths done before removing for later use;Third, slicing should be skillful: many people wait until the meat cools down to slice it but this makes it hard to keep the fat and lean together; using cold water or freezing the cooked meat briefly helps in slicing evenly.Fourth, ingredients must be proper:Doubanjiangmust be authentic Xichang Doubanjiang, finely chopped. Sweet bean sauce should be dark in color and sweet with pure aroma,soy sauceshould be thick and able to stick to the side of a bottle;Fifth, stir-fry at the right heat: use hot pan with already heated oil; blend pork slices with Doubanjiang until it penetrates into the meat.Pork fatmelts into the oil for better flavor.

Heat the pan to about 40% of its maximum temperature, then add sliced pork. After a while, if the slices stick together, they may break when stirred; instead, let them separate as the sticky fat melts but avoid overcooking the bottom parts due to uneven heating.Keep some moisture in the meat slices for tenderness.

Additionally, mastering heat control is crucial during stir-frying.Use medium heat and add chopped Doubanjiang immediately after the pork. Stir-fry until the pork takes on its distinctive color and flavor.When the pork forms pockets, add sweet bean sauce, a little soy sauce, possibly some cooking wine, chicken essence,to enhance aroma and freshness.Finally, add side ingredients and switch to high heat until everything is cooked.Then, add the ingredients immediately, switch to high heat, and stir-fry until cooked before removing from the wok.