Red Braised and Stewed Meat, Chicken, and Fish Dishes
Hong Shao he Shao (红烧和烧)
Red Braising and Stewing are fundamental methods of preparing food, not only for Sichuan cuisine, but for dishes across China – combining rich aromatic Five-Spice Flavor with tender meat.
There are two common types of saucy slow-cooked meat dishes: Stewed (烧) Dishes and Red Braised (红烧) Dishes. The difference between these cooking methods is minimal with the key difference being the use of Red Colored Syrup (糖色) in Red Braised Dishes (红烧).
Stewed Meat Dishes include hearty staples like:
Red Braised Meat Dishes include rich classics such as:
Red Braised and Stewed Dishes feature a similar flavor profile focused around the classic aromatic Five-Spice Flavor (五香味). Therefore, Star Anise, Cassia Bark (Cinnamon), Cloves, Fennel Seeds, and Sichuan Peppercorns are essentials. Other ingredients can be used in addition or as substitutions to these such as Bay Leaves, Sand Ginger, and Tangerine Peel. However, no additions or substitutions should overwhelm the core Five-Spice Flavors. They should instead work in harmony. Bay Leaves are commonly substituted for Cloves as they have a milder flavor. Fennel Seeds, which are occasionally omitted, could be added to increase the aromatic flavor.
For a simple guide:
- Star Anise and Cassia Bark are a must.
- Fennel Seeds and Sichuan Peppercorns are non-essential and one can be omitted BUT not both. However, it’s usually best to use both.
- Bay Leaves are a common substitution for Cloves, because Bay Leaves have a milder aromatic flavor.
- Additional ingredients can be used to slightly tweak the flavor such as Sand Ginger, for a slightly smoky ginger flavor, or Tangerine Peel, for a slightly citrus flavor.
Other than aromatic spices, the other key part of any Red Braised and Stewed Dish is the braising liquid. For Red Braised Dishes, this will be a combination of Red Colored Syrup (糖色) and alcohol. For Stewed Dishes, this will usually be a combination of Sichuan Chili Bean Paste and alcohol. Traditionally the alcohol used for both Red Braised and Stewed Dishes is Shaoxing Rice Wine. Beer, nevertheless, is a great substitution that plays well with the aromatic spices. Either Beer or Shaoxing Rice Wine can be used in any of the dishes at Sichuan Soul.
Red Colored Syrup (糖色) is the standard for making Red Braised Dishes. I follow a common Sichuan process, which goes Boil, Fry, and Braise in Red Colored Syrup. However, this frying step is abandoned in some parts of China to save time. The meat would instead be braised directly in Red Colored Syrup usually after the meat has been boiled. While this method does shorten the number of steps, the disadvantage is that the meat, especially Pork Belly, will taste too fatty and oily. So, my advice is to make the Red Colored Syrup well in advance. Fill a large jar of Red Colored Syrup (糖色), seal it with an airtight lid, and use a few tablespoons of the sauce whenever it’s needed.
(Red Colored Syrup has an extremely long shelf-life, is easy to make, and should last a few months if stored properly. Some of the oils may separate during storage, so simply mix it prior to use).
As a substitution to Red Colored Syrup, Dark Soy Sauce can be added because it will also imbue the dish with a nice red hue. But it will tweak the flavor. Dark Soy has a rich salty and slightly sweet fermented flavor, whereas Red Colored Syrup simply has a rather subdued sweetness. Both could be used to add a bright crimson color to any Red Braised Dish, but be careful with Dark Soy Sauce as it can alter the flavor.
Red Braised and Stewed Dishes use simple Seasonings, as much of the flavor comes from the aromatics. So, only basics like Salt, Sugar, And Light Soy Sauce are generally added. The amounts of these three core Seasonings vary greatly depending on the chef, the region of China, and even the region of Sichuan. Chefs in eastern China tend to use slightly sweeter flavors, while Sichuan chefs prefer aromatic flavors. Nevertheless, there are always exceptions. Leshan in Sichuan, for instance, has rather sweet Red Braised and Stewed Dishes. Experiment with these Seasonings when making these dishes to find your perfect ratio of sweet, salty, and umami.
Stewed Poultry Dishes are often focused around the combination of Five-Spice Flavor (五香味), alcohol, and simple seasonings like salt, sugar, and soy sauce. Though unnecessary, these dishes are often quite spicy. While the cooking process for Chicken and Duck may differ from that of beef and pork, the flavoring and stewing process is quite similar. The advantage of Poultry, though, is that it generally requires a shorter cooking time.
Stewed Poultry Dishes include:
There are actually two common methods of making Red Braised Fish in Sichuan: Aromatic Red Braised Fish and Fragrant-Spicy Red Braised Fish. Aromatic Red Braised Fish is the common method found throughout China in which the red sauce features Red Colored Syrup (糖色) and five-spice flavor. Fragrant-Spicy Red Braised Fish, contrarily, is full of unique Sichuan flavors, primarily from spicy Chili Bean Paste (豆瓣酱). While I make distinctions between these dishes by using the terms Aromatic (香味) and Fragrant-Spicy (香辣), there are generally no distinctions in Sichuan and the dishes are simply known as Red Braised Fish.
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