Stir-fry

Author: Guo Yuanguang
Publisher:
Publish Date: 2005-01-01
Features: "Stir-frying" is the most widely used cooking technique in Sichuan cuisine and is highly favored by Sichuan people. "Stir-frying" can be further categorized based on different ingredients and textures, such as "raw stir-frying" (e.g., stir-fried bean sprouts, salt-baked pork); "soft stir-frying" (e.g., stir-fried chicken liver, walnut paste); and "cooked stir-frying" (e.g., twice-cooked pork, twice-cooked green beans). Meanwhile, "small stir-frying" is a common cooking method where the ingredients are marinated, stir-fried in a small pot, without oil or changing the pot, using high heat for a short time, completing the dish in one pot with glossy sauce and oil, such as "fish-flavored shredded pork" and "Kung Pao chicken." This book is primarily written for commonly used dishes in medium and small restaurants and households. We hope you will enjoy it.