First of all, the meat should be stir-fried thoroughly and the fish should be fried until fragrant.

The so-called stir-frying means that all the pieces of meat in the pot are stir-fried until they change color, and the fat meat becomes oily and shiny. Generally, for meat bought in the market, it is best to blanch it in water first and then stir-fry it. The purpose of blanching is to remove the fishy smell from the meat. Do not add too much oil when stir-frying. After stir-frying, you can drain off some of the lard to make it fat but not greasy.

If you are making braised fish, be sure to fry it until both sides are golden and there is a thin layer of crust on the surface. This step is the key to the braised dish’s luster, otherwise the finished dish will be dull and fragmented.

Secondly, you need to apply color first and then add water, all in one step. After the raw materials are stir-fried or fried, Shaoxing wine, soy sauce and other condiments should be poured in first. After the color of soy sauce adheres to the raw materials, add soup or water enough at a time, cover the pot, bring to a boil over high heat, and simmer over low heat. If you add water before the raw materials are colored, the seasonings will be diluted by the water, and the finished dish will be gray and dull. There should be enough soup at one time. It is best to marinate the raw materials for roasted meat, and less for roasted fish. If there is too much soup, it will be difficult to thicken the marinade; if there is too little soup, adding water halfway will affect the taste and color of the dishes.

As for the fire used for stewing, it is better to listen to the chef's advice - "Slowly cook the meat, and quickly cook the fish."

When the raw materials are close to crispy, turn to high heat immediately to thicken the soup. At this time, the taste of the dishes should be adjusted in time to ensure that the taste of the dishes is accurate, the color is red and bright, and the soup is thick when the dishes are mature.