To fry, heat the pot over low heat, spread a small amount of oil all over the bottom of the pot, then add the ingredients that have been processed into flat shapes, continue to fry one side over low heat, then turn the ingredients over, and fry the other side until both sides are golden. When it turns yellow, add the seasonings and toss several times to serve. There are generally no restrictions on the cooking methods of food (foods that conflict with each other are not mixed). Chinese food is broad and profound, resulting in eight major cuisines, such as "explosion", "fried", "fried", "stewed", "roasted", etc. This is just one way of cooking, and food varies from person to person. Exploding: It means that the ingredients are cooked at high temperature in a very short time (boiled in boiling water, fried in hot oil until basically mature), and the ingredients are quickly stir-fried and evenly cooked. He is very particular about knife skills. Common raw materials suitable for explosion include beef, mutton, animal offal, liver and tripe.

Cooking techniques refer to some common cooking techniques. The time and seasoning required for cooking are very particular. If done properly, the dishes will be nutritious, colorful and flavorful, and will leave people with endless aftertaste. , which nourishes both the body and the eyes. Exploding is a method of preliminarily cooking the formed raw materials with or without sizing, then adding the juice in a bowl, stir-frying the ingredients, adding the main ingredients, thickening over high heat, and the dish is ready immediately. The most outstanding point is to stir-fry the gravy, which requires the gravy to cover the main ingredients and be shiny.

Chinese food culture is extensive and profound, and eight major cuisines with their own characteristics have been formed from ancient times to the present. There are also many cooking methods in China, such as stir-frying, stir-frying, stewing, deep-frying, roasting, stewing, etc. Below I will introduce the three types of cooking methods: "popping", "frying" and "deep-frying". Generally, the raw materials are processed with knife skills first. The main ingredients should not be too dry when sizing to prevent them from forming into lumps when exposed to heat. Explosion and explosion are closely connected and cannot be separated. Bursting can generally be divided into oil bursting, coriander bursting, sauce bursting, and onion bursting.

Frying: Everyone knows this. Get a frying pan, put the food in and stir it up. According to different requirements, it can be fried (such as crispy pigeon) or fried (such as fried pork chop). Frying can be used directly into dishes or can be used for preliminary heat treatment of semi-finished products. It is one of the main skills in cooking.