2. Stir-fry a large pot of leeks, stir-fry a large pot of unsweetened leeks, such as Sichuan-style pork, salted pork, sauteed mutton with onions and diced chicken with green peppers. When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the raw materials from sticking to each other after cooking. Accessories (vegetables) should be raw materials with low water content and high oil absorption, such as green peppers, garlic sprouts, onions, lotus seeds and dried tofu. And the amount of oil used for cooking is slightly higher. Stir-fry a large pot of meat dishes, which are thick and thick, such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor and diced pork with Kung Pao. When frying this kind of dishes, the main ingredients (meat or poultry) should be thick and dry. The main ingredients should be fried with hot oil first, and then fried with auxiliary materials. If the main ingredient is too big, it can be cooked several times. Accessories (vegetables) are seasoned with a small amount of refined salt in advance, and then some water is squeezed out. After cooking, there is less water and it is easy to cook. In addition, the juice used for thickening should also be prepared in advance. The amount of juice is less than that of small pot vegetables, but the juice is thicker than that of small pot vegetables.
3. Stir-fry a large pot of vegetarian dishes and green leafy vegetables with high water content, such as spinach, spinach, leek, fresh cabbage and green bamboo shoots. Stir-frying this kind of food requires great firepower and high oil temperature; After cooking, turn the raw materials quickly to make them evenly heated and cooked quickly. The raw materials should be fried in the pot until they are broken, so as not to spit water, thus turning "boiling" into "boiling". You can also put some raw materials (such as green bamboo shoots) into the boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it is forbidden to cover them, otherwise the leaves will be braised. Stir-fry other vegetables with low water content, such as green bamboo shoots, pumpkins, potatoes, green beans and garlic shoots. When frying this kind of vegetables, different pre-treatments should be carried out according to the characteristics of raw materials. For example, after potatoes (shredded) are washed with starch, they should be soaked in boiling water first, and then fried in a pot. Blanch the green beans with boiling water until they are cut off, and then fry them in a pot, such as green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic shoots. When frying a large pot of vegetarian dishes, we should also pay attention to the fact that the raw materials should not be fried too well, and generally they should be fried raw or cooked. Because after the vegetables are put into the cauldron, the residual heat of the vegetables will further "cook" the raw materials (which is often called "after cooking"). In addition, it is best to use a special cauldron for frying vegetarian dishes, that is to say, it is not advisable to use a cauldron for frying vegetarian dishes (especially braised vegetables) to keep the wok smooth and prevent the wok from sticking when frying vegetarian dishes in the later stage.