Slipping the meat section of the paste, with the potato starch, and the ratio of meat to 1:1, will cut the meat into a pile of yards, into the same pile of starch can be, and then add water, grasp the paste, grasp into a dry yogurt-like dry thinness, and then add a little soybean oil, scratching the light yellow yogurt-like dry thinness can be.

Slip meat section of the paste hanging paste according to the raw materials and decide to thin, generally speaking, the texture of the older raw materials due to low water content, strong water absorption, the paste should be thin; texture of the soft and tender raw materials, water content, water absorption is weak, the paste on the paste should be thickened; fat-containing raw materials, such as fat, the paste should be thicker; fat-containing paste should be thinner thin some of the thin meat. In addition, it should also be noted that the maintenance of raw materials and cooking time, such as frozen raw materials, thawed juice will spill, the paste should be thicker; such as batter hanging paste not immediately after cooking, the paste that is appropriate to thin some.