"Braised in soy sauce" is mainly distinguished from "white braising" and "dry braising" by the use of seasonings, primarily soy sauce. Dishes braised in soy sauce are characterized by a bright red color, a rich and savory flavor, and a thick, reduced sauce.
The ingredients for braised dishes are quite extensive. Generally, fish, meat, poultry, and game can all be made into delicious dishes using this method. They can be large, whole ingredients or cut into sections, cubes, or other shapes. They generally should not be cut too small, otherwise, they are prone to breaking apart after long cooking times.
Braised dishes generally involve a pre-cooking process. Depending on the shape, texture of the ingredient, and the requirements of the dish, the pre-cooking methods can include deep-frying, pan-frying, stir-frying, or blanching. However, not all dishes require this pre-cooking process; for example, a braised pork elbow is placed directly into the braising liquid. Pre-cooking not only shortens the formal cooking time but also reduces the gamey flavor of the ingredients, helps them absorb color and flavor more easily, and enhances the visual appeal of the dish. For fish, pan-frying both sides until golden is typically required; this step removes the fishy odor, causes the skin to wrinkle, and helps it absorb flavor and color. For poultry, stir-frying is required to evaporate some of the moisture, allowing the seasonings to penetrate more effectively. Some game ingredients require a rehydration process before being "braised," and this rehydration process also involves a form of pre-cooking.
During the formal cooking process, different heat levels are applied to different ingredients, but all use two heat levels for three stages.
Fresh, tender, and small ingredients: High heat → Medium heat → High heat.
Tough, large ingredients: High heat → Low heat → High heat.
The cooking time for fresh, tender ingredients is shorter than for tough ingredients, and the cooking time for small ingredients is shorter than for large ones.
Seasoning and heat control are the two most critical aspects of cooking. Therefore, we must not only master and apply heat correctly but also accurately control the amount and order of adding seasonings. Among the various seasonings, wine should be added early because it both adds aroma and removes gaminess. If a small amount of vinegar is added as well, the two will react under heat to produce ethyl acetate (a fragrant compound), which further enhances the aroma of the dish. Then, add soy sauce and other seasonings, and finally, add water. Liquid seasonings should be added all at once; they cannot be added midway through the process, as this would reduce the concentration of the sauce, making it difficult to balance and affecting the final appearance. Sugar should not be added too early. If added prematurely, it can cause the sauce to thicken too soon, hindering the penetration of other flavors into the ingredient. Although sugar is added to some degree in most braised dishes, it is important to ensure there is always enough water in the pot.