Deep-Frying

Deep-frying is a common cooking technique in the cuisines of many different nationalities, but although there are special deep-fryers in which to do the job, the Chinese have always used their versatile woks. Just as with steaming, the wok must sit securely on its stand on top of the burner before oil is poured in, filling about halfway up the sides. If the level of oil comes too far up, common sense tells you that it may easily spill over when food is added, causing a fire hazard and possible skin burns.