1 If you want to make the soup of the dish thicker and more mellow, you can collect the juice with high fire. Collecting juice by fire can quickly evaporate excess water and increase the concentration and flavor of soup. For example, braised pork, braised fish and other dishes, usually the last process is to boil the soup until it is thick, then put the meat or fish on a plate, and finally pour the thick juice at the bottom of the pot on the meat or fish.
2. If you want to make the soup of the dish more light and moist, you can use a small fire to collect the juice. Small fire can make the dishes taste slowly and keep the soup fresh and moist. For example, stewed beef, preserved fish and other dishes are usually boiled with high fire first, and then simmered slowly until the meat is cooked and soft.