1, soy sauce braising sauce: are purely with soy sauce to adjust the color, so the dishes will look black, poor appearance. For this practice is: put the old soy sauce and yellow sugar into the pot, simmer until the slice of sugar completely melt. Then add meat, stir-fry evenly colored, and then add star anise, cinnamon, sesame leaves together and stir-fry evenly, so that it gives the old soy sauce brightness, slight compound flavor and caramelized sugar aroma, which is the practice of braised pork.

2, mixed braised sauce: that is, icing sugar stir-fried over low heat to make sugar color, add dark soy sauce stir-fried evenly, then add the ingredients stir-fried evenly, then add Japanese roasted eel juice, star anise, pepper grains, cinnamon, ginger, and finally add broth or hot water (it is best not to use cold water or cold soup, so that the color of the dish burned out is more luminous, so that such a braised sauce can be used to burn pork, beef and so on. Their ratio is: roasted eel juice, dark soy sauce, rock sugar mixed in the ratio of 3:1:2.

3, bean sauce braised sauce: this is generally a heavy practice, is to use bean sauce stir fry red oil, add ingredients stir fry evenly colored after the flavor, add anise, pepper, grass jelly, ginger stir fry flavor, began to enter the braised state.

4, tomato sauce braised sauce: tomato sauce braised sauce this is the northwest most of the home practices, because the tomato sauce special color flavor, many people now also use tomato sauce as a colorful sauce, it is the tomato sauce stir-fried out of the red oil later, add soy sauce stir fry evenly, add ingredients, stir fry evenly colored again, in the addition of a variety of spices and ginger, adding hot water, began braised, so braised dishes depend on the Personal taste, like the tomato flavor can try.