Simmering (dun)
炖dun
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Brief reference for now — not yet in the full step-by-step lesson format.
Before you start
Recipes using this method often take about 90 minutes — treat that as a rough reference; amounts and equipment set the real time.
Signs of success
Liquid trembles, not boils; meat fork-tender; broth aromatic.
Troubleshooting
- rolling boil
- adding cold water later
- skimming too little