2. Put the waterproof stew into a pot with proper amount of water. Domestic water is slightly lower than stew, and then cover the pot.
3. Keep the water in the pot boiling after heating, and then stew it with boiling water, which usually takes about three hours.
4. This waterproof stewing method can keep the original flavor of the ingredients, because the ingredients are well sealed in the cooking process, the cup will maintain a certain pressure and temperature, and the fresh and fragrant substances such as protein are easy to dissolve out, and the aroma is less divergent. Because the ingredients are confined in the narrow space of the stew, the soup is very clear, especially suitable for clear soup stew.
5. The difference between non-water-tight stew and water-tight stew is that the ingredients and soup are directly put into the pot without stewing. Casseroles are generally used, and other steps are basically the same as water-tight stewing. This method is not affected by the volume of water-tight stewing, and can stew aniseed one pot at a time. It is a common stewing method in northern China, especially suitable for thick stewing.