Sauces

Any sauce is cooked separately, with thickening, so that it glazes but never soaks the crisp coating. It is then added either by the rapid tumbling of the stir-frying technique, as with Sweet and Sour Pineapple Pork, or by blanketing, as with Deep-fried Whole Fish with Meat and Vegetable Sauce. When a deep-fried ingredient is served without a sauce it is usually accompanied by roasted salt-pepper.