The key is batter. The consistency of the paste is that when the batter is stirred with chopsticks, the batter will not hang on the chopsticks for a long time. Generally, it will be pulled down at 1 or 2 cm, or slightly thicker.

Now talk about the mastery of temperature:

Turn on the gas stove and put the frying pan (or pot). Turn the fire to medium-low heat, put a spoonful of oil (rice spoon for eating) and heat it until it does not reach the bottom of the pot (25-30 cm from the bottom of the pot, and 5- 10 cm from the edge of the pot if it is a wok). I felt my hands were a little hot and the temperature was just right, so I put oil around the pot.