Stewed dishes generally use large, whole pieces of ingredients, selecting meats with a coarser texture that are suitable for long cooking times. The dishes are required to be tender and succulent, served with their original broth, which should be clear in color and fresh in flavor.
There are two methods for stewing: stewing with a water bath and stewing directly over heat. For stewing directly over heat, the ingredients are first blanched in boiling water to remove blood, scum, and any gamey odor, then washed and placed in a clay pot. Seasonings and water are added, ensuring the water covers the main ingredients. The pot is then placed directly over the heat to cook. It is first brought to a boil over high heat, then simmered over low heat until tender. After bringing to a boil, the scum must be continuously skimmed off. The simmering process generally takes 2 to 3 hours.
For stewing with a water bath, the ingredients are blanched in boiling water to remove impurities and any gamey odor, then placed in a porcelain or ceramic pot. Seasonings and broth are added, and the pot is sealed with parchment paper. The pot is then placed in a larger pot of water, with the water level kept below the rim of the inner pot. The water should be brought to a rolling boil, but it should not overflow into the inner pot. The larger pot is covered tightly to prevent steam from escaping. This method is cooked over high heat to keep the water in the larger pot constantly boiling. This provides a more stable temperature and a longer cooking time, which allows the ingredients' tissues to break down fully and prevents their aroma from escaping. The resulting dish is fragrant, fresh, and flavorful, with a clear broth.
The key to successful stewing lies in two points: First, the broth must remain clear. Once the ingredients are in the pot and brought to a boil with water, the heat must be immediately reduced to a simmer. If boiled vigorously for a long time, the muscle fibers of the ingredients will be damaged, resulting in a cloudy, white broth, which fails to meet the requirements of a proper stew. Second, salt should not be added when the ingredients are first placed in the pot. It should only be added when the dish is nearly tender and succulent.