Instead of a gentle simmer, we boil our stews and braises until they are tough and dry.

炖菜或肉的时候，我们也没有及时将菜出锅，而是会一直炖到肉变的又干又硬才罢休。

She Shared recipes from her latest cookbook, "Braises and Stews: Everyday Slow-Cooked recipes," on The Early Show.

她分享食谱，从她的最新菜谱“，及营养蔬菜：每天慢煮食谱”，对早期表现。

It's unknown that which chef with his fantastic idea braises these three treasures together to be a boiler bowl, namely "Shuiyang Three Treasures".

也不知道是哪位厨师突发奇想，把这三样东西烩在一起，做成一锅煲，并且取了个名子叫“水阳三宝”。