hal water and meat ratio is about one to one point five. some people like to use one to one if they want the meat to absorb more卤汁. you need to add water when boiling because the meat will absorb liquid during cooking. the exact amount can change based on the size and type of meat.

why this ratio works is because one part卤水 can cook one part meat but then you need extra water to prevent the pot from getting too dry. according to《中国烹饪百科全书》 data, using one point five parts water for every part meat ensures the meat stays tender without burning the bottom. when you boil first, the meat will shrink and absorb about ten percent of the liquid. so if you start with one point five liters water for one kilogram meat, after cooking you'll have one point three liters卤汁 left. this also lets you add more调料 later without making the dish too salty. the extra water also helps the meat release flavor into the卤汁 during the long cooking process.