1, stir-fried cauldron dishes need more oil. Cauldron dishes are generally fried with some common vegetables, such as Chinese cabbage, potatoes, radishes and kohlrabi, which are relatively cheap vegetables. Because these dishes are relatively vegetarian, the cauldron dishes should be crisp and rotten, and they are not delicious without oil and water. When frying these dishes, it is usually a spoonful of oil. Be sure to heat it after entering the pot, stir-fry the ingredients in the pot, and then add the main ingredients. When the main ingredients are put into the pot, they must be stirred vigorously, so that the vegetables are oiled before adding the soup.

2, the heat of the frying pan. When frying a large pot of vegetables, it must be on fire when the vegetables are just cooked, so that the aroma of the fried materials can be fried into the vegetables and tasted delicious.

3. After frying the main ingredients in a large pot, add the soup, usually simmer on low heat for a while, and then turn to high heat to collect the juice when the dishes are cooked. However, don't collect the soup from the cauldron too clean, because the soup is too dry, it is easy to paste the pot when serving, and the cauldron also has a taste with the soup.