Use medium heat for stir-frying.

If you feel that the oil temperature is too high after the ingredients are put into the pot, you can lift the pot in time or add some cold oil to cool down, because the ingredients are most likely to clump when the oil temperature is too high. The pot must be cleaned, heated and greased with oil. Heating the pot will evaporate the water from the bottom of the pot, and sliding the oil over it will lubricate the bottom of the pot and prevent the ingredients from sticking to the bottom of the pot.

When frying, the heat must be in place. If the temperature is too low, the meat will be dry and chewy, and if the temperature is too high, the meat will stick to the pan. The fried ingredients should be taken out of the pan as soon as possible, and the oil should be drained with a colander. Try to drain the oil on the ingredients as much as possible. Too much oil will affect the final thickening effect.

Notes:

1. Animal ingredients prepared for stir-fry must be sized with egg white or starch in advance.

2. The wok or spoon used for stir-frying must be washed clean, then dried and heated, and then greased with oil before use.

3. The ingredients must be put into the pan when the oil is hot, and then heated while frying. When the oil temperature reaches about 90%, remove from the pan and drain. Among them, controlling the oil temperature is very important. If the oil temperature is too low, the ingredients will be cooked, and if the oil temperature is too high, the pan will be burnt.

4. The ingredients should be spread out immediately after being put into the pot to prevent desizing or agglomeration. However, if the oil temperature is low and the ingredients do not react after being put into the pot, you have to wait a moment before they spread out, otherwise it is most likely to cause desizing.