Actually, there are two different ways to braise, one is to braise without water and the other is to braise under water.

The following are to say their different places:

One: not water stew:

Not water stew is the raw materials in boiling water scalding to remove the blood stains and fishy smell, and then put people in ceramic vessels, plus onions, ginger, wine and other seasonings and water (water can be mastered 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), cover, directly on the fire cooking. Cooking on the fire. Cooking, first boil with high heat, skim off the foam, and then move to the micro-fire stew until crispy. Stewing time, depending on the nature of the raw materials, generally about two, three hours or so.

Two, water stew:

Water stew method is the raw materials in boiling water to remove the fishy dirt, into the porcelain, ceramic mantle, plus onions, ginger, wine and other seasonings and broth, sealed with paper, the mantle will be put in the pot of water (pot of water below the mouth of the pot, to the degree that the boiling water is not immersed in people), tightly covered the lid, do not make the leakage. With a strong fire. So that the pot of Yong constantly boiling, about three hours or so can be stewed. This stewing method can make the fresh flavor of the raw materials is not easy to lose, made of fresh flavor of the dishes, soup clear.

Three: water steam:

Water steam is a sealed bowl of raw materials installed in the boiling steamer on the steamer stew, the effect is basically the same with the water stew, but because of the temperature of the steaming stew school high, you must master the time of steaming. Steaming time is not enough, will make the raw material is not cooked and less fresh flavor; steaming time is too long, will also make the raw material is too cooked and scattered fresh flavor. Typical dishes such as steamed fish.

Four: 隔水蒸(炖)的特点：

"隔水蒸(炖) "有三大好处:

一是密封性好，能保住炖品的元气不被挥发；

二是热力均匀平衡，能使炖品的营养结构不被破坏；

三是 The stewed food is not only crispy in texture and original flavor, but also the soup color is clarified and the freshness is rich, which is unique in gourmet flavor.

Or take the steamed fish as an example, eating fish is concerned about the taste of freshness, then use the method of steaming to reduce the loss of nutrients and flavor confusion.

Using the boiling water temperature evenly and gently simmered in a pot over water, non-stick and non-scorched, comprehensively ensuring the nutritional original flavor of the food; especially suitable for stewing precious delicacies.

Thanks!