Slow stew. The difference between the electric stew pot fast stew and slow stew the difference between the two primary difference is reflected in the length of the stewing time, fast stew to cook faster than slow stew. Slow cooking using the slow burning method of stewing porridge, soup, you can make the meat and seasoning flavor, nutrition is very good emanate to the porridge, soup aroma is very strong. Due to the small power, the stewing time is longer. The difference between the two is mainly reflected in the difference in the way the ingredients are heated. Fast stew is mainly through the machine on the electric heating plate directly on the machine inside the ingredients for heating, the temperature is higher, the advantages are: faster steaming speed, the disadvantages are: the temperature is too high will destroy the nutrients of the ingredients; ingredients are not uniformly heated, a lot of nutrients can not be stewed; poor sealing, the nutrients of the ingredients with the steam dispersal, volatilization off. Slow stewing follows the ancient stewing method of heating ingredients, first by heating the water inside the pot, and then through the water as a medium for three-dimensional circulation of the food in the inner liner heat penetration and conduction, heat uniformity, preventing local high temperatures, so that the nutritional essence remains intact. Disadvantages: the highest temperature is also 100 degrees, steaming time is longer. Advantages: uniform heating, 100 degrees above and below the constant temperature steaming, fully and evenly release the nutrients of the ingredients; double sealing structure to ensure that the stew does not evaporate; especially suitable for Taiwan stewed bird's nest, cordyceps, fish glue and other precious tonic.