The method is as follows:

1. If you want to avoid burning the oil, you can coat the food with starch or cornstarch and then fry it in a high-temperature oil pan.

2. If the oil temperature is too low, it will aggravate the loss of moisture, so when frying some foods, the oil temperature should be slightly higher.

3. First put a few pieces of ginger into the oil, and then add less salt to reduce the extra oil.

4. Use a straight pot when frying. Oil is easy to splash out when frying in a wok. A straight pot can reduce the oil, such as a pressure cooker. Do not use a completely sealed lid. , so water vapor drips into the oil pan and it will fry.