中国菜烹饪技法之溜Cooking Techniques of Chinese Cuisine-Quick-Fry

溜是把调好的调味汁在炒锅中大火煮开，再把处理好的食材放入，大火炒制，炒制汤汁浓稠，汤汁能挂在食材上，只留少量汤汁。这样做出的菜口感软嫩。

Quick-Fry, refers to boil the prepared sauce in a frying pan over high heat, and then put the processed ingredients into it, stir fry all ingredients over high heat until the soup is so thick that can be hung on the ingredients, finally leaving only a small amount of soup on the pot. The dishes made in this way are soft and tender.