Extended data:
Braised: There are two kinds of stewing: stewing without water and stewing without water. Stew in water means adding soup and ingredients, sealing, and stewing the container in a pot for 3 hours. Stew directly with strong fire without water, skim off the floating foam, and then stew with slow fire until crisp and rotten.
Boiling: first add the base oil to the pot and heat it, then add the main ingredients to stir fry, then add the soup and seasoning, and then cook it with slow fire.
Stewed dish: a soup made of various raw materials mixed with soup and seasoning.
Boil soup and water with strong fire, add medicine and food, and season.
Braised in brown sauce: first put oil in the pot, food and medicine at the same time, fry into semi-finished products, add ginger, onion, pepper, soup and seasoning, cover the pot, and simmer with slow fire.
Burning: stir-fry the raw materials in a pot with a little oil, add seasoning and color matching, add seasoning and soup stock (or water) when the color turns dark, stir-fry with slow fire, and then add a little bright oil to the soup stock.
Steaming: it is a method of mixing food and medicine, putting them in a bowl and steaming them.
Boiling: put the raw materials into a pot, add appropriate amount of soup or water, first boil with strong fire, and then cook with slow fire.
Brine: first mix white or red brine, then process the raw materials, put them into the marinade and cook them with slow fire, so that the marinade permeates until crisp and rotten.
Stir-fry: burn the oil to 70-80% maturity with strong fire, then put the raw materials into the pot, pay attention to turning it over to prevent overheating and burning, and generally stir-fry until it is orange.
Reference link: Baidu Encyclopedia _ Cooking