Thickening juice. Thickening juice is the use of the principle of starch paste, so that the starch particles dispersed in the water to form a starch solution, to increase the consistency of the soup process. Most of the general braised dishes using thickening juice, such as braised fish, braised sea cucumber. Thickening juice, one should pay attention to the timing of the gravy to join the pot of soup to keep boiling when added; two to master the amount of starch gravy, which should be based on the selection of materials and the requirements of the dish to be mastered flexibly.