Whether it ismutton braised in soy sauce, braised spare ribs, or braised fish,you must choose the right ingredients.For example, for mutton braised in soy sauce, you must use pork belly; for spare ribs, definitely use back ribs and rib bones;the result will be much worse with other parts of the meat.This is a problem that people often overlook!Whether it's braised mutton or fish, the amount used each time should be just right to make the dish smell good.If there isn't enough meat, it won't taste good;if too much is cooked at once, the flavor won't come out either.So how much should you cook each time?，For our current size of pot and stove fire, whether cooking meat or spare ribs, 1.5 to 2 pounds is just right; for fish, a 1.5 to 2 pound size is the best choice,as larger pieces won't absorb flavor well.

Also note that the meat should be cut neither too thick nor too thin and should be uniform in shape.This way, it will both absorb flavors and keep its shape intact.The most important step in braising is to first fry before simmering; for meat, you must sauté it;for fish, you need to pan-fry it first.

There are tricks involved, when frying the meat, use less oil and let the fat ooze out to avoid greasiness;when frying the fish, if using the same oil as for fatty meat,

first fry until a thin hard skin appears on the fish's belly, then color and braise it; this will make the taste extra delicious.The traditional method is to slightly boil some water with sugar until brownish-red, then add meat to color it, known as caramelization;

but in reality, you can use dark soy sauce for sufficient coloring.When the meat has been sautéed, pour an appropriate amount of dark soy sauce and stir-fry thoroughly to ensure the color adheres,then add cooking wine and enough water.After the meat is well-colored, add ample meat broth or water.The water should be added in one go for a better taste; for braised mutton, the water level should cover the meat; for fish, it should be two-thirds full.

For simmering meat, use high heat at both ends and medium heat in between.Boil the soup until impurities rise to the surface, then reduce to a low flame and slowly cook.Generally, braise the meat for 1.5 to 2 hours before reducing the sauce,and for fish, about 20 minutes is enough to absorb flavors.In summary, once the ingredients are nearly tender, you can start reducing the sauce.Use high heat to reduce the sauce for about 15 minutes.But be careful not to let all the sauce dry out.

Everyone has their own tricks when making braised dishes.Mine have three: using rock sugar for a sweet and fragrant taste;

adding salt just before serving for tender meat texture;and adding a little fermented tofu, sweet rice wine,or even a light cream to season; this will make the braised mutton or fish exceptionally delicious!Boil the broth first, skim off any impurities, then switch to low heat and simmer slowly.In general, pork can be removed after 1.5 to 2 hours of simmering, while fish is ready in about 20 minutes.In short, when the ingredients are nearly tender, it's time to reduce the sauce.Use high heat for about 15 minutes during sauce reduction.However, be careful not to completely dry out the sauce.

Everyone has their own tricks when making red-braised dishes.My three tips are: using ice sugar for sweet and aromatic flavor;adding salt just before removing from heat for tender meat;and either adding a bit of fermented tofu or using a littlemillet wine,or evenmildbutterfor seasoning. This makes the braised meat and fish taste exceptionally wonderful!