The group words for stew: clear stew, stew huang, stew hanged, red stew stew, beef stew, stew pot, stew, stew meat, simmering, warm stew, stewed mushrooms, simmering stew.

: Stew is a kanji character that basically means to simmer food so that it rots; to serve tea or wine in a bowl and then heat the bowl in water. Most of the ingredients should not be seasoned with salty seasonings first at the beginning of the stew. Especially can not put salt, if the salt put early, by the penetration of salt, will seriously affect the crispness of the raw materials, prolong the maturation time.

Therefore, can only stew cooked out of the pot, can be seasoned (except stew meatballs). Not water stew method should not be used with a strong fire for a long time, as long as the water is boiling, it should be transferred to a small fire stew. Otherwise, the soup color will become white, losing the characteristics of vegetable soup. The type of stew: water stew, not water stew, foreign accent stew.

Technology: when stewing to ensure that the pot can not break the water, such as the pot of water is not enough, must be timely water, until the raw material is cooked through the rotten until. It takes three or four hours. Representative dishes: chicken stew big abalone wings. Foreign-accented stew: put the hanging paste over the oil prefabricated raw materials into the casserole, add the appropriate amount of soup and seasonings, boil and cover with a small fire plus for a longer period of time to heat. The heating with medium heat for a short period of time into a dish technique.

Not water stew method is the raw materials in boiling water scalding blood stains and fishy smell, and then put people in ceramic vessels, plus onions, ginger, wine and other seasonings and water (adding water can generally master than the raw materials slightly more, such as a catty of raw materials can be added one and a half pounds to two pounds of water), plus cover, directly on the fire cooking.

Cooking, first boil with high heat, skim the foam, and then move to the micro-fire stew until crispy. Stewing time, according to the nature of the raw materials can be determined, generally about two or three hours or so.