First of all, for simmering and frying a kind of cooking, you need to do is water and flour paste, that is, water and starch in the living together evenly. Frying meat section should follow the following principles:

The batter hanging paste should be based on the raw materials and decide to thin, generally speaking, the texture of the older raw materials due to low water content, strong water absorption, the paste should be thin; texture of the raw materials, soft and tender, the water content of more, weak water absorption, the paste should be thicker; fat-containing raw materials, such as fat, the paste should be thicker; and fat-containing lean meat should be thin. Paste should be thinner. In addition, it should also be noted that the maintenance of raw materials and cooking time, such as frozen raw materials, thawed juice will spill, the paste should be thicker; such as batter hanging paste not immediately after cooking, the paste that is appropriate to thin some.