1. Deep frying: Mix the raw materials with soy sauce, salt and wine, put them into a hot oil pan and fry them thoroughly over high heat. Generally, it is not battered and is crispy on the outside and tender on the inside after deep-frying.

2. Dry frying: After the raw materials are mixed with seasonings and soaked, the water is removed, mixed with dry dough powder, and fried. It can make the raw materials crispy on the outside and brown in color.

Both clear frying and dry frying must control the oil temperature and heat according to the tenderness and other properties of the raw materials. Usually, for tender and small-shaped raw materials such as strips, blocks, slices, etc., the oil should be boiled Nowadays, the frying time should be short, take it out of the pot when it is about 80% cooked, and then put it in after the oil boils and take it out. For large-shaped whole ingredients, put them in the pot when the oil is 70 to 80% hot, stay in the pot for a while, or fry them several times at intervals. Sometimes you can also take the pot away from the fire several times to cook them. For dishes that are crispy on the outside and tender on the inside, the raw materials for deep-fried and dry-fried dishes are usually fried immediately and served with condiments for dipping.

3. Deep-fried: Steam the raw materials until they are thoroughly mashed, then put egg white and flour paste on the outside, and then fry them in a pan (there are also those without batter, usually the batter is mostly bone-breaking raw materials, not Most of the stuffed ones are raw materials that don’t need to be broken into pieces). When operating, add the raw materials to the pan after the oil boils and fry until the outer layer is dark yellow and crispy. The characteristics of fried food are that it is crispy on the outside and rotten on the inside, and extremely crispy.

4. For soft frying, use small-shaped pieces, slices, rectangular strips and other raw materials to paste, then put the oil into the pot when it is 60% boiling. If the temperature of the oil is too high, it will burn on the outside and on the inside. Raw, if the temperature is too low, it will deslurry. When frying, the raw materials should be dispersed in the pot to prevent them from sticking. Fry until the outside is hard for about 8 seconds. When the balls are mature, take them out, then boil the oil in the pot before adding them. Once fried, they are ready. good. This frying method takes a short time and is characterized by crispy outer layer and fragrant and tender inner layer.

5. Paper-wrapped deep-fried paper-wrapped fried foods are mostly made of fresh, boneless, clean ingredients, processed into slices or cubes, mixed with egg whites, added with ingredients and condiments, and then covered with glutinous rice paper or cellophane paper. Wrap it up and fry it in oil. The characteristic of this frying method is that it can maintain the original juice and make the raw materials particularly fresh and tender. Use high heat during operation, add the raw materials when the oil is cold or when it is 40 to 50% hot, wait until the oil boils and the paper bag floats to a golden color and it is ready.

6. Crispy frying: First, scald the raw materials with skin (usually whole chickens, ducks, etc.) in boiling water to make the skin shrink and tighten. And smear caramel sugar on the surface, blow dry, put it into a hot oil pan, stir it constantly, and pour the hot oil into the abdomen. When the whole body is fried until light yellow, then raise the oil pan to the top and let the raw materials cook. Dip in oil and fry until crispy, then serve. Take out when the oil temperature rises.