2. Stir-fry a large pot of leek, stir-fry a large pot of leek that does not thicken, such as Sichuan style pork, salted pork, sauteed mutton with onion, and chicken with green pepper. When frying this kind of 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. The auxiliary materials (vegetables) should be raw materials with less water content and higher oil absorption, such as green peppers, garlic sprouts, onions, lotus seeds, dried tofu, etc., and the amount of oil used in cooking should be slightly higher. Stir-fry a large pot of meat dishes that are both thick and thick, such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor, diced pork with kung pao, etc. When frying this kind of dishes, the main ingredients (meat or poultry) should be thicker and drier, and the main ingredients should be cooked in hot oil first, and then fried with auxiliary materials to make dishes. If the main ingredients are too large, they can be cooked in several times, and the auxiliary materials (vegetables) should be flavored with a small amount of refined salt in advance, and then some water should be squeezed out to make them less hydrated and easy to mature after cooking. In addition, the juice used for thickening should also be prepared in advance, and the amount of juice should be less than that of small pot dishes, but the juice should be thicker than that of small pot dishes.
3. Stir-fry a large pot of vegetarian dishes, and stir-fry green leafy vegetables with high water content, such as spinach, spinach, leek, fresh cabbage and green bamboo shoots. When frying such dishes, the firepower should be strong and the oil temperature should be high; After cooking, the raw materials should be turned quickly to make them heat evenly and ripen quickly. The raw materials should be fried in the pot until they are cut off, so as to avoid spitting water, thus turning "cooking" into "cooking". It is also possible to put some raw materials (such as green bamboo shoots) in a boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it is forbidden to cover them, otherwise the leaves will be braised yellow. Stir-fry other vegetables with low water content, such as green bamboo shoots, pumpkins, potatoes, green beans and young garlic shoots. When frying this kind of vegetables, different preliminary treatments should be carried out according to the characteristics of raw materials. For example, after potatoes (shredded) are washed with starch, they should be soaked in boiling water first, and then fried in the pot. Green beans should be boiled in boiling water until they are cut off, and then fried in the pot, such as green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic bolts. When frying a large pot of vegetarian dishes, you should also pay attention to the fact that you can't fry the raw materials too well, but generally fry them until they are raw or cooked. Because after the dish is put into a big pot, the residual heat of the dish will further "cook" the raw materials (that is, it is often called "after cooking"). In addition, the cauldron for frying vegetarian dishes is best for special use, that is to say, it is not appropriate to use the cauldron for frying vegetarian dishes (especially for cooking braised dishes) to keep the wok smooth and prevent the wok from sticking when frying vegetarian dishes later.