The pot of cauldron dishes is large and fixed, and there are many raw materials when cooking. When a large number of raw materials are poured into the pot at once, the temperature in the pot will suddenly drop, and it is impossible to increase the firepower under the furnace at this time. At the same time, the water in the raw materials will gather at the bottom of the pot and it is difficult to evaporate. Therefore, it is natural that people often say that cauldron dishes are cooked rather than fried. However, there are some good methods and techniques for frying cauldron dishes, which can avoid the inherent shortcomings of cauldron dishes to the greatest extent and make the fried cauldron dishes relatively delicious. For example, the raw materials of cauldron dishes are generally cut thicker, bigger and thicker than small dishes to avoid being broken after cooking; In particular, small ingredients such as ginger, onion and garlic in cauldron dishes should not be cut too small and too fine to avoid frying after cooking; For some difficult-to-cook raw materials (such as green beans), they must be pre-cooked (such as blanching) before cooking; When frying cauldron dishes, the pot should be hot and prosperous, and the pot should be cooked first; After the raw materials are put into the pot, the spatula should be continuously rotated to make it evenly heated and not sour, and so on. There are many cooking methods of cauldron dishes, but the most commonly used ones are frying, roasting and steaming. Below, the cooking methods and precautions of these three cauldrons are briefly introduced. First, stir-fry This is the most commonly used cooking method of cauldron dishes, which can be divided into two types: stir-fry meat dishes and stir-fry cauldron dishes. 1 Stir-fry a large pot of meat dishes. Stir-fry meat dishes that are not thick or thick, such as cooked meat, salt-fried meat, onion-fried mutton and green pepper chicken. 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 pepper, garlic sprout, onion, lotus root and dried bean curd. The amount of oil used for cooking is also slightly larger.