Stewed dishes are adaptable to a wide range of ingredients, but the texture of the raw material greatly affects the finished dish. Therefore, selecting good quality ingredients remains a prerequisite for making a delicious dish.The taste of braised dishes mainly focuses on saltiness and freshness, with a slight sweetness; it is primarily flavored with soy sauce, and the amount of sugar should be moderate.For braised pork belly,it is best to use five-layer pork from the shoulder.For braised ham hocks,use front leg meat.For braised chicken,opt for an old rooster over one year old.For braised fish,choose a 1000-gram carp or similar.The ingredients should be fresh, without spoilage or off odors.Process the ingredients according to their characteristics; they can be whole, sliced, cubed, or cut into pieces. Generally, do not cut them too small or thin, as this may cause the ingredient to break down during long cooking times.Ensure that the pieces are uniform in size and thickness for even cooking and flavor absorption.

"Flaming through" means making sure all meat chunks turn a darker color and the fat starts to release oil, showing a sheen on the surface.It is best to blanch purchased meat first before stir-frying it.The purpose of this step is to remove residual blood and eliminate fishy odors from the meat.Do not use too much oil when stir-frying. After frying, drain off some of the releasedpork fatto ensure that the dish is neither greasy nor dry.For braised fish, always use fresh fish and fry until both sides are golden brown with a thin, hard skin before setting aside for braising.Start by adding cooking wine and dark soy sauce in another clean pan. The ingredients should be coated with the color of the

soy saucebefore adding water or broth.If you add water without allowing the ingredients to absorb some color, the flavors will become diluted and the finished dish will look dull.Always ensure that there is enough liquid in one go; do not add more during cooking. Remember to cover the pot with a lid.For braised meat, submerge it completely in the liquid. For fish, use less liquid.

The general rule is to have two times as much liquid as raw ingredients and reduce until only about 1/4 of the original volume remains before removing from heat.Do not over-reduce the sauce, as this may result in a too thick consistency that detracts from the characteristic of stewed dishes.The starch slurry should be light to achieve a clear and bright sauce.Use high heat at both ends of cooking: rapid heating when adding main ingredients, medium-low heat for simmering until the meat is tender, and then switch back to high heat to thicken the sauce.Red-braised dishes naturally acquire color during preparation. The fish will turn a light red in oil before braising with sauces such as soy sauce,

grapewine, and others for flavoring.Be careful not to over-color, which could affect the appearance of the dish.

The taste profile of stewed dishes is mainly salty and slightly sweet, primarily seasoned with soy sauce. The amount of sugar should be moderate—less is better.I no longer use the method of coloring with sugar when making stewed dishes; instead, I rely on dark soy sauce for its color. If you prefer a sweeter taste, you can add some sugar.As the meat nears tenderness, immediately switch to high heat to thicken the sauce and adjust the seasoning.This ensures that the dish is fully flavored, has an appealing red color, and a thick sauce when served.Additional tips for stewed dishes: season with salt just before serving to keep the meat tender; use more garlic and less star anise for non-seafood meat dishes.I generally no longer use coloring by adding sugar when making braised dishes; instead, I rely on old soy sauce for coloring. If you prefer a sweeter taste, you can use sugar for coloring.When the ingredients are almost tender, immediately switch to high heat to reduce the broth.

At this point, timely adjustments should be made to the dish's flavor to ensure that when it is fully cooked, it has the correct taste, bright red color, and thickened sauce.Additionally, a secret to braising: add salt just before serving the dish to maintain the meat's tenderness.

For non-seafood meat dishes in braised cooking, more garlic and less star anise should be used.Braised non-seafood meat dishes should have more garlic and less star anise.