Tips:
The main points of braised cabbage are as follows:
1. Saute the meat thoroughly. When sauteing the fish, use big fire.
The so-called deep fried, that is, cook until the color changed. If you buy meat from the meat market, you should cook it with hot water first. Use cold cook it with until the water is 100 degree. Then you can stir-fry. Its purpose is to remove the residual blood and smell of meat. When you stir-fried, do not put too much oil since the meat will release its own oil when you cook. If you cook braised fish, make sure to cook fresh fish until they are golden color on both sides. Each side is covered with a thin crust.
2, Cook until the color changed before adding water
When stir-fried the raw materials, add cooking wine, dark soy sauce, and other ingredients. After the color of soy sauce is attached to the raw material, add fresh soup or water. If you do not cook raw materials until the color is changed, the seasoning would be diluted by water. And the dish will become no taste and flavor.
Put enough water in the soup at a time. Don’t refill the water in the middle. Make sure water cover the pot. If you cook roast meat, raw material should cover the meat. If you roast fish, you should cover in the same way, but fewer ingredients. In the last step, when you cook to make the soup thickened, make sure the soup is not too thick, otherwise, it may lose the original flavor of the meat. And don’t use cornstarch for more than 1 tablespoon, since 0.5-1 cornstarch is enough to make soup thickened and flavored.
3. Food color mixing and seasoning
Soy sauce is the preliminary coloring of braised. At the same time, fried the fish until it turns red. You can use white sugar, soy sauce, cooking wine, wine for coloring. But do not overburden coloring, or it may affect color and taste. Authentic braised vegetables are salty and fresh, slightly sweet, mainly with soy sauce seasoning, sugar.
The general proportion of brown sauce is light soy sauce: dark soy sauce: white sugar = 2:1:1