The action of tossing the pot is as follows:

1. When tossing the pot, hold the towel tightly with your index finger and middle finger, and then hold it. When holding the kettle, hold the kettle ears and rim.

2. At the bottom, hold the pot ears with four fingers except your thumb, and then pull the pot ears back and forth to move. Shake the pot with your right hand, hold the pot ears and sides, and use the four fingers on the outside of your thumb to hold the pot behind the bottom of the pot to throw the food forward.

Extended information:

1. The purpose of bumping

It is equivalent to stirring the materials evenly with a spatula. Touching the pot while cooking can heat the ingredients more evenly and make the stir-fry more fragrant. The most common method in British pots is deep-frying, such as dry-fried beef river, fried beef, etc. This method will be used.

2. Essentials of pot touching actions

Because the Chinese cast iron pot is very heavy, it is easy to get injured if it is bumped for a long time. So when the cook bumps, he doesn't bump completely off the pot holder. Under normal circumstances, it will cause the pot to stick to the stove ring and sift the pot away, achieving the effect of touching the pot. In addition, if you don't use the correct force when hitting the pot, you can easily get injured. It can be tiring to leave the stove frequently to shake the kettle.

3. Wrong posture

Hold the ear of the jar directly with five fingers. At this time, only dead force can be used, and it is easy to get injured.

4. Cooking Western food in a pan sometimes causes the pan to bump.