🌿 Folk Prescriptions

1. Stewing: Divided into water-sealed stewing and non-water-sealed stewing. Water-sealed stewing involves adding broth and ingredients, sealing the container, placing it in a pot, and boiling over high heat for 3 hours. Non-water-sealed stewing involves direct boiling over high heat, skimming off foam, then simmering over low heat until tender.
2. Boiling: Add a small amount of oil to the pan, heat, sauté main ingredients lightly, then add broth and seasonings, simmer over low heat until soft.
3. Stir-frying with broth: Combine various ingredients with broth and seasonings into a stew-like dish.
4. Blanching: Bring broth or water to a boil over high heat, add medicinal and food ingredients, season and serve immediately.
5. Braising: Heat oil in a pan, add food and herbs simultaneously, stir-fry to partial doneness, add ginger, green onions, Sichuan pepper, broth, and seasonings, cover and simmer over low heat until tender.
6. Braising: Add a small amount of oil to the pan, sauté ingredients with seasonings, adjust flavor and color, once color darkens, add seasonings and broth (or water), simmer over low heat until tender, then boil rapidly to reduce liquid and add a touch of clear oil.
7. Steaming: Mix food and herbs with seasonings, place in bowl, cook using steam generated by boiling water.
8. Boiling: Place ingredients in a pot, add appropriate broth or water, bring to boil over high heat, then simmer over low heat until cooked.
9. Braising in brine: Prepare white or red brine first, process ingredients, place in brine, simmer over low heat until tender and fully infused.
10. Frying: Heat oil over high heat until 7–8 parts done, add ingredients, stir frequently to prevent burning, typically fry until golden yellow.