Prepared accessories, first stir-fry on high heat, with onion flavor out of the pour on the cut meat, until the meat is slightly browned after turning off the fire all moved into the stew pot. If you like to eat slightly sweet meat, you can use rock sugar or honey to add a little flavor.
Pour all the ingredients into the stew pot, add soy sauce, old soy sauce, cooking wine, according to the proportion of pouring a certain amount of water, pay attention to the boiling water, not into the cold water. And don't use a strong fire to cook fiercely, must use the fire to cook slowly.
Stewing meat in the process, do not add water in the middle (especially cold water), otherwise the proteins by the cold condensation, so that the meat or bone in the ingredients are not easy to ooze out of the stew, less water in the stewed meat put a little mountain plant or a few slices of radish, meat can be stewed very quickly crispy.
Once the meat is a little solid, skim off the foam, you can switch to a slight fire. The fire to keep the water boiling slightly open is good. At this point, the soup surface of the floating oil is not easy to roll, the formation of air pressure in the pot, both to maintain the temperature of the broth, but also to make the soup in the aroma is not easy to evaporate and run away, stewed meat cooked fast, the meat is also fluffy.