Stewed meat should be seasoned, and the time of seasoning is very particular. It is different to put it first and then enlarge it. Generally speaking, onion slices, ginger slices, aniseed and pepper can be put in after the fire turns to a slight fire, but soy sauce and salt should not be put in too early. This is because salt and soy sauce will accelerate the solidification of protein in meat, making it difficult to cook meat. Moreover, protein dissolved in the soup is easy to precipitate, which affects the taste of the soup. Therefore, it is best to put soy sauce when meat is seven ripe and salt when meat is nine ripe. Soy sauce should be put into the soup earlier than salt. Its function is to make the color of meat uniform inside and outside, and not to eat the taste of soy sauce, so that the mellow flavor of soy sauce can be dissolved in the broth.

In the same way, it is not advisable to put salt in the broth too early. Because salt is an electrolyte, it has high osmotic pressure. If salt is added too early, it is easy for salt to penetrate into the raw materials, so that the water in the raw materials is removed, and the protein solidifies too early, so that the nutrients in the raw materials cannot overflow into the soup in large quantities, making the soup less delicious and unable to form a thick milk soup, thus affecting the color of the soup. So don't put salt in the broth too early.