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Techniques · FTLB202
Braising
Red, white, scallion and dry braising, reduced over high heat at the end, and covered braising, slower and not thickened.
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Mural guide
Cubes of red-braised pork in glossy red sauce steam in a clay pot as a hand lifts one with a wooden spoon, sauce dripping, a blue-and-white plate in front holds greens in a light broth, and star anise lies beside it.
Cooking in a moderate amount of liquid: red, white and dry braising and covered braising.