Red-braising
红烧hong shao
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
Brief reference for now — not yet in the full step-by-step lesson format.
Before you start
Recipes using this method often take about 60 minutes — treat that as a rough reference; amounts and equipment set the real time.
Signs of success
Sauce clings to food; fat has rendered clear; color is mahogany.
Troubleshooting
- boiling hard instead of simmering
- too much soy up front
- skipping sugar color