With the fragrant aroma, the rosy luster always draws the attention of diners to the exquisite braised delicacies, leading them to start their feast unknowingly.

A good braising liquid always utilizes its scent and color to stimulate appetite.BunsDipped in the remaining sauce at the bottom of the dish, this satisfaction can only be known by those who have tried it.

The braising liquidis categorized visually into red-braised and white-braised varieties.

Red-braised is prepared with soy sauce (old ), brown sugar, etc., which are darker in color, making it suitable for braising offal like cow's stomach, pig's intestines, poultry eggs, etc.The taste of the red-braised is very rich and can be enjoyed hot or cold, especially during autumn and winter seasons.White-braised, generally made with white soy sauce, vinegar, and sugar, tastes lighter, suitable for braising aquatic products, vegetables, fruits, etc., often using soaking methods to maintain their color and crisp texture.White-braised is better suited for summer consumption.The rich flavor of the braising liquid comes from a balance of various spices. Some can be both condiments and medicinal herbs. Thus, good braising liquids not only stimulate appetite but also benefit digestion, promoting blood circulation; however, more isn't always better.Actually, the ingredients used in braising liquid are common ones. Taking red-braised as an example, we will introduce some commonly used ingredients.Common condiments include:Alpinia officinarum

Also known as ginger or Sichuan ginger. Generally uses its rhizome part for both food and medicine.It has a strong pungent odor.Moreover, when ground into powder, it is one of the main ingredients in five-spice powder.Other functions: Warming stomach and spleen, dispelling wind-cold, alleviating pain by regulating qi.Angelica dahuricaMainly uses its root part. It can effectively relieve symptoms like colds, headaches, nasal congestion, etc.Also used to expel wind, unblock orifices, alleviate pain and swelling.Pippermint

Often paired with Alpinia officinarum.Has a similar smell to pepper.External application can also treat toothache.

Alpinia catappa

Also known as Amomum villosum, Amomum kravanh. It is the dried seed cluster of the plant and also a fragrant condiment.

It removes unpleasant odors and flavors, enhancing the special aroma in dishes.Noted: Some people believe that Alpinia catappa is the same as Amomum villosum, which is incorrect. The latter has black, shiny shells, harder outer layer, and fine seeds inside, whereas they are different spices.：

Amomum kravanhAlso known as white cardamom or purple cardamom, Amomum kravanh.With a pungent, warm nature, it enters the lung, spleen, and stomach meridians. It aids in removing dampness from the spleen and stomach, regulating qi flow, and stopping vomiting. Used for treating dampness blocking the spleen and stomach or qi disorder of the spleen and stomach.

Saussurea costusUsed as a medicine to treat gastric diseases very effectively.

Other condiments like:

Star aniseCinnamon, cloves, dried chili peppers, fennel seeds, bay leaves, etc., are all common household condiments with broad applications.

Notably, fennel and sumac look similar but can be distinguished by their smell.

Other ingredients:Aromatic onions, ginger, soy sauce (old ), brown sugar (candy), white wine, dried tangerine peel, etc., are well-known condiments that we don't need to introduce in detail.Note: Ginger and brown sugar have warming and dispelling cold effects. They can be added more if appropriate for people with weak constitutions.The coloring intensity of soy sauce (old ) and brown sugar should be considered based on the difficulty of coloring ingredients, such as meat and vegetables.

If braised dishes are to be consumed the next day, the braising liquid's color shouldn't be too strong, or it will affect taste and appearance.

The more times the braising liquid is used, the richer its aroma becomes. So-called thousand-year-old braising liquids refer to this principle.However, preserving the braising liquid is also crucial:After cooling, store in ceramic jars or glass containers; avoid plastic boxes or stainless-steel pots for preservation.

Typically, a properly preserved braising liquid can last 5-7 days in the refrigerator. Before use, it should be boiled and sterilized to ensure safety.Alternatively, the braising liquid can be frozen for longer storage.

After using the braising liquid, carefully remove all impurities like ginger and onions, then store it for preservation; otherwise, it may spoil easily.

When braising foods that are prone to souring, such as lamb or tofu, use a separate portion of the braising liquid instead of the main one to prevent spoiling over time.For meat and poultry, first blanch them to remove blood stains before placing them in the braising liquid for simmering. This improves texture and prevents the flavor from being affected by any unpleasant odors.A simple recipe for a braising liquid might be: 40ml of soy sauce (old ), 100g brown sugar, 30g salt, one onion, six to eight ginger slices, four to five bay leaves, a piece of cinnamon bark (about 4cm long), one star anise, three dried chili peppers, one piece of Alpinia officinarum, three cloves, and one pippermint.Place the dry spices in a cheesecloth bag and tie it tight. In a pot with about 500ml water, boil over high heat then simmer to release the aroma before use.

The flavor of the braising liquid can be adjusted as needed during its use; the richer the flavor becomes over time.

Szechuan pepper is generally used as a medicinal herb and is very effective in treating stomach diseases.

Other seasonings include:star anise,cinnamon, cloves, driedchili peppers,fennel,sage leaves,and so on. These are basically household condiments with wide-ranging uses.Notably, fennel and sumac look similar in appearance but can be easily distinguished by their smell.

Other seasonings for braising:

scallions, ginger, soy sauce (old ), brown sugar (rock sugar), white wine, dried tangerine peel, etc.These are familiar condiments as well, so we won't go into detail about them.It should be particularly noted that ginger and red sugar have warming stomach and dispelling cold effects; they can be added in appropriate amounts, which is beneficial for those with weaker constitutions.

Old and rock sugar coloring should be heavier. The choice of their use can depend on the difficulty of coloring the ingredients, such as meat and vegetables having a significant difference, allowing for the former to use old while the latter prefers a lighter color.If braised food is intended for consumption after being kept overnight, the color of the broth should not be too dark to avoid affecting taste and appearance.Generally speaking, the more ingredients that are braised in the same pot of broth, the richer the fragrance becomes. This is what is meant by a thousand-year-old broth.However, how to preserve the broth is also crucial:

The broth should be cooled after use and stored in ceramic jars or glass containers; it should not remain in plastic boxes or stainless steel pots for long, as this is unfavorable for preservation.Typically, braised ingredients can be refrigerated for 5-7 days. However, before using them again, they must be boiled to sterilize to ensure safety.

Alternatively, the broth can be frozen to last longer.

After each use of the broth, any remaining scallions and ginger should be filtered out carefully; otherwise, it may easily spoil.When braising foods that are prone to acidification like mutton or tofu, a portion of the broth should be separately boiled. Do not place them in the same broth to prevent quick spoilage.Before braising meat or poultry, blanching can remove surface blood and impurities, resulting in better texture and preventing the flavor from being affected by any fishy taste.

A simple recipe for a pot of braising broth includes: 40ml old, 100g rock sugar, 30g salt, 1 scallion, 6-8 ginger slices, 4-5 sage leaves, a cinnamon stick (about 4cm), one star anise, three dried chili peppers, a piece of aromatic ginger, three cloves of cardamom, one grain of pepper, a few pieces of magnolia bark, sand ginger, and saussurea root. Each is roughly between 1-3 pieces.The dry spices should be placed in a muslin bag and tied securely; add about 500g of water to the pot, bring it to a boil over high heat, then reduce to low heat and simmer until fragrant before use.As the broth is used later on, additional seasonings can be added according to taste to enhance the fragrance.TofuWhen dealing with tofu or other easily acidic foods, it is best to take out a portion and cook it separately in brine, rather than leaving it in the same brine. Otherwise, the brine will spoil within a few days.

For meat and poultry, you can first blanch them to remove surface bloodiness before adding them to the brine for cooking. This improves the texture of the food and prevents the broth from being affected by fishy odors.

A basic ratio for making braising liquid is: 40 ml of dark soy sauce, 100 grams of brown sugar, 30 grams of salt, one green onion, six to eight ginger slices, four to five bay leaves, a piece of cinnamon (about 4 cm long), one star anise, three dried red peppers, one block of alpinia officinarum, three cardamom seeds, sand ginger, fennel seed, safflower, and white all about one to three each.

Place the dry spices in a muslin bag and tie it tightly. Add about 500 grams of water to a large pot.Bring to a boil.After boiling, reduce heat and simmer until fragrant before use.The brine can be seasoned with additional spices as needed for flavor enhancement during subsequent uses.