Deglazing the pan consists of using liquid to clean out the browned bits of drippings left over from cooking meat in a pan. Adding liquid (usually broth or alcohol) to the pan makes it easier to lift up the browned bits with a spatula. The flavored liquid is then used in a sauce or gravy. While deglazing the pan isn't a standard Chinese technique, it can be used in stir-fry recipes such as Speedy Beef Stew (page 92) and Pork Chops with Burgundy Mushrooms (page 162).