Bring to a boil over high heat, then simmer over low heat. The soup cooked in this way is not only tender and tasty, the soup is clear and beautiful, but also locks in nutrients.

Use high fire to quickly raise the water temperature at the beginning to prevent the meat from becoming hard after being stewed in warm water for too long. After that, the purpose of using low heat is to prevent the floating oil on the soup noodles from rolling over, so that the aroma in the soup is less likely to evaporate, and at the same time, it can maintain the freshness of the ingredients and make the meat in the soup softer.

At the same time, simmering it slowly will not only prevent the animal protein from being lost quickly, but also reduce the number of collisions, which will make the fiber easier to become softer. In other words, we say that the stew is bad, so the taste will be relatively poor. Well, the soup cooked in this way is not only tender and tasty, but also clear and beautiful.

Extended information

Precautions for stewing soup

The stewing soup adopts the water heating method. Put the ingredients and water in a casserole, cover the pot, and set it aside. Put it in a large pot (the amount of water in the pot is lower than that of the casserole, so it is better not to overflow into the casserole when the water boils). The water-separated stewing method can stabilize the heating of raw materials and soup, so that the fresh flavor of the dishes is not easily lost, and the soup is as clear as water.

In addition, there is no need to add water during the stewing process. A bowl of water is equivalent to a bowl, and although the ingredients are stewed until cooked, their shape is still intact. The meat is soft and tender, and is eaten with soup. Also because stewed soup is more original than boiled soup, Cantonese people generally drink it from the Mid-Autumn Festival to the Winter Solstice, mostly before meals.