2. Waterproof stewing method: Waterproof stewing method is to put the raw materials into boiling water to remove the fishy smell, then put them into a porcelain or pottery bowl, add seasonings such as onion, ginger, wine and soup, seal them with paper, put the bowl into a basin (the water in the basin should be lower than the spout to avoid soaking in boiling water), and cover the lid tightly to prevent air leakage. Burn with fire. The water in the pot keeps boiling, and it can be stewed in about three hours. This stewing method can make the umami taste of raw materials difficult to lose, and the prepared dishes are fragrant and delicious, and the soup is clear. Some put a sealed bowl of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, the steaming time must be mastered. Insufficient steaming time will make the raw materials immature, less fragrant and less delicious; Steaming for too long will also make the raw materials too ripe and rotten, losing their delicious taste [2].
Key editor
(1) Choose main materials such as livestock and poultry meat, and process them into chunks or whole pieces. It is not advisable to cut them into small pieces, but they can be made into paste and balls.
(2) It is mainly necessary to blanch the raw materials to remove blood, foam and peculiar smell.
(3) When stewing, add enough water at a time, and it is not advisable to add water halfway to lift the lid.
(4) Only add water and seasoning when stewing, and do not add salt and colored seasoning before seasoning.
(5) sealing, and heating with low fire for 1-3 hours until the raw materials become soft. Representative dish: stewed crab powder lion head [2].
Representative dish editor
(1) Pork stewed vermicelli
Slice pork belly, fry in oil pan until oily and slightly burnt, then add onion, ginger and star anise and stir fry.
Wash and cut the cabbage, stir-fry the cabbage for a while, then add the cabbage leaves and continue to stir-fry.
Pour delicious oyster sauce, add salt, add soaked mushrooms, and pour mushroom water (if you don't like mushrooms, pour water), cover the pot and stew for 10 minutes.
Put the soaked vermicelli into the pot and stir-fry until the vermicelli tastes soft.
Sprinkle with chicken essence (or not) and serve.
(2) Stewed beef brisket with tomatoes and potatoes
Wash and drain the brisket, and cut it into 2~3 cm square cubes. After washing tomatoes (about 400g), blanch them with boiling water, peel them, remove their pedicels and cut them into large pieces 3 ~ 5cm square. Potatoes (about 150g) are peeled, cut into small pieces and soaked in water to prevent oxidation. Peel onion (about 150g) and cut into small pieces.
Put the beef brisket in a boiling pot, add enough cold water, move to the fire, boil and continue to blanch for 5-8 minutes, then pour out the soup, take out the beef brisket pieces, and rinse off the impurities with hot tap water.
Heat the oil in a wok with high fire, add shallots (or 1 root shallots, cut into large pieces), ginger slices and shallots and stir-fry until fragrant.
Then add tomatoes and stir-fry until soft.
Pick out the onion knots and ginger slices in the pot, add the beef brisket pieces and stir-fry until the surface is tight, and add the chopped potato pieces.
Add soy sauce, pour hot water (about 2400 ml) that can't pass the ingredients in the pot, add salt and rock sugar, change the fire to boil, and then turn to low heat for 2 hours.
Sprinkle white pepper before taking out, and cook for 2 minutes until the rotten gravy is thick. When serving, it can be decorated with shallots or parsley, green garlic and so on.