Water-free stewing is to blanch the raw materials in boiling water to remove blood stains and fishy smell, then put them in a pottery vessel, add seasonings such as onion, ginger, wine and water (the amount of water added is generally a little more than the raw materials, for example, one kilogram of raw materials can add one and a half to two kilograms of water), cover them and cook them directly on the fire. When cooking, first boil with high fire, skim off the foam, and then simmer with low fire until crisp and rotten. The stewing time can depend on the nature of the raw materials, usually about two or three hours.

Introduce some delicious stews to you. Western stewed beef

Ingredients: 500g sirloin, carrot 1 root, onion 1/2 root, 4 mushrooms and 2 celery.

Seasoning: salt 1 teaspoon, 2 cloves of garlic, 30g of tomato sauce, 30g of flour, 200ml of wine, 2 slices of fragrant leaves, a little pepper, a little thyme and 30ml of olive oil.

Practice: 1. Wash and cut beef brisket into 3cm square chunks, onion into large chunks, mushroom into half, carrot peeled and cut into hob meat, celery washed and cut into small pieces, garlic peeled and sliced. 2. Pour clean water into the pot, bring it to a boil with high fire, turn to medium fire for 2-3 minutes, then take it out and rinse it off.

3. Heat the pan, pour in the oil, add the onion and garlic slices and stir fry, add the mushrooms and stir fry, and add the flour and stir fry evenly.

4. Pour the cooked beef, add tomato sauce and red wine, stir well, then pour the clear water into the beef, add geranium, pepper and thyme, cover it, and simmer for 1.5 hours after the fire is boiled.