The so-called stir-frying, that is, all the meat pieces in the pot are stir-fried and discolored, and the fat is oily and shiny. Generally, it is best to blanch the meat in the market before frying it. Scalding means removing the smell of meat. Don't put too much oil in cooking. After frying, you can pour some fried lard to make it fat but not greasy.
If you cook braised fish, you must wait until it is golden on both sides and has a thin hard skin on the surface before you can take it out of the pot and wait for it to burn. This step is the key to the luster of braised dishes, otherwise the dishes will be very dull and fragmented.
Secondly, paint first, then add water, in one step. When frying or frying raw materials, you should first pour in seasonings such as Shao wine and soy sauce. After the color of soy sauce is attached to the raw materials, add soup or water, put it in at one time, cover it, boil it with high fire and simmer it with low fire. If water is released before the raw materials are colored, the seasoning will be diluted by water, and the finished dishes will be gray and dull. Put enough soup at a time, barbecue is best marinated with raw materials, and grilled fish can be less. If there is too much soup, it is difficult to collect concentrated marinade; There is little soup, and adding water in the middle will affect the taste and color of the dish.
Regarding the use of fire for stewing, I still listen to the chef-"slow fire meat, fast fire fish."
When the raw materials are close to crisp and rotten, they should be immediately transferred to the fire to collect thick soup. At this time, the taste of the dishes should be adjusted in time to ensure the accurate taste, bright red color and thick soup when the dishes are ripe.