There are no disadvantages to braising under water.

Compared with direct stewing, waterproof stewing is more airtight and can maximize the original flavor of the ingredients. And in the process of stewing, the soluble myosin, myosin, amino acids and other fresh substances in the ingredients will be integrated into the soup, so that the fresh flavor is more full.

In addition, the waterproof stew can also better lock the nutrition of food. It adopts the heating method of "four-side heating" for boiling and stewing, and the container is heated evenly, so the ingredients will not stick to the pot and burnt, which effectively protects the nutrients of the stew.

Expanded Information:

It is not only suitable for the stewing of chicken, duck, ribs and other fresh meat ingredients, it is also suitable for bird's nest, human body, and other food. It is also suitable for the stewing of bird's nest, ginseng, cordyceps and other valuable tonic products. In terms of dietary therapy, Chinese medicine recommends stewing to preserve the nutrition and flavor of the food, especially for the cooking of bird's nests, which is preferred to stewing.

Because the stewing pot usually has a double lid, it can keep the nutrients of the bird's nest from evaporating during the process of simmering, and the bird's nest after simmering is moist and does not burn, which can maximize the bird's nest's nourishing effect. The water in the stewing pot should cover the bird's nests and the bird's nests should be covered. If you don't have enough water, the bird's nest will be easily dried out and burnt; if you have too much water, the bird's nest will be easily watered down.

People's Daily Online - Stewing under water locks in nutrients and flavor