It's better to stew in water.

Stewed raw materials are generally fresh animal raw materials rich in protein, such as chicken, mutton, pork liver, pigeon meat, crucian carp, perch, soft-shelled turtle, eel, eel, etc. Only one main ingredient is stewed in one container. Seasoning is generally only ginger and salt. Stewing can reduce fishy smell, remove odor, clear heat and purge fire.

on the other hand, all kinds of nutrients are dissolved in the soup, so the flavor and nutrition will not be lost, and the stewed soup is delicious, light, original and nourishing.

1. Stewing without water: Stewing without water is to scald the raw materials in boiling water to remove blood stains and fishy smell, then put them into a pottery vessel, add seasonings such as onion, ginger and wine and water, cover them and cook them directly on the fire.

when cooking, first boil over high heat, skim off the foam, and then simmer over low heat until crisp and rotten. The stewing time can depend on the nature of the raw materials, generally about two or three hours.

2. Water-proof stewing method: The water-proof stewing method is to scald the raw materials in boiling water, then put them into a porcelain or pottery bowl, add seasonings such as onion, ginger and wine and soup, seal them with paper, put the bowl into a water pot (the water in the pot should be lower than the mouth of the pot, so that the boiling water is not immersed), and cover the pot tightly to prevent air leakage.

burn with fire. Keep the water in the pot boiling, and it can be stewed in about three hours. This stew method can make the fresh flavor of raw materials difficult to be lost, and the prepared dishes are delicious, full of flavor and clear soup.