Like sweet and sour carp, you should first put the cooked fish on a plate, then pour the oil from another pot, pour the prepared juice into the pot for cooking, and then pour the water starch to thicken it before pouring it into the dishes on the plate. Another way is to stir-fry the sauce in the pot first, pour in the starch, and then add the dishes to be cooked. Generally, these dishes are cooked well, so you don't need to cook for too long, just stir-fry them and take them out of the pot. Good (1) bad (0)? Water starch thickening? Thicken the ratio of water to starch. Use water starch when turning the dish constantly. It won't look good if it's not too thick. There is also a smell of raw powder.