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Put processed materials in the shape of diced pieces, shreds,
straps, or balls into the heated oil and quickly stir them over a
hot fire. There are several different ways of stir-frying. Hua
Chao (stir-frying with batter), for example, requires that the
ingredients are put in a batter and then quickly stirred in a small
quantity of oil over a hot fire. The final process is to apply the
mixture of cornstarch and water. Shu chao (stir-frying
precooked food) does not require that the materials be put into
some kind of batter. Simply put the precooked materials into the
wok and use a hot fire before adding spicing agents. Bian
chao and gan chao (raw stir-frying) calls for the
simmering of main ingredients, then quick-stir-frying over a hot
fire until the juice is fully absorbed. Now add spicing agents and
the dish is ready to serve.
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