1, cold mushroom stew needs a long time to stew slowly, so that the ingredients can fully absorb the umami flavor of the soup. If the heat is too high or the stew takes too long, the soup will boil easily.

2. Meat stewed with cold mushrooms usually contains more fat and collagen, which will gradually dissolve in the soup during a long period of stewing. If the fire is too big or the cover is not tight, it is easy to dry the soup.