Dry Stir-Fry Cooking Technique

Stir-fry dry involves small-sized ingredients that are not coated, seasoned with seasonings and marinated before being quickly stir-fried in a hot oil pot heated to eight-tenths of its way.Doubanjiang, soy sauce, sugar, and other ingredients are stir-fried together for a few moments, is added.,is included. until all the braising liquid is absorbed by the main ingredient, then it can be served.pepper powder is also part of it. When done, remove from the wok. Once all the sauce is absorbed by the main ingredients, the dish can be removed from the pot.