For this a deep fryer or a deep saucepan with a wire basket which fits inside it, is most convenient. Chinese cooks use two temperatures of oil for deep frying. In general when the oil begins to smoke, it is ready to fry pork and beef, the tougher meats. When the oil begins to bubble, which is at a temperature slightly lower, it is suitable for chicken and kidneys. To secure the most tender results, it is important to observe the oil temperature as given in the recipe.
Chinese cooks use vegetable oil and lard.
Steaming Steaming is another favorite Chinese cooking method. For this, a large steamer with a perforated rack which fits into the top is handy. But you can achieve the same results by placing the saucepan containing your ingredients on an overturned bowl or pile of sauces inside a large covered pot containing boiling water. Stewing Stewed dishes are especially flavorful when cooked in a wok. The shape of the pan serves to condense the steam and return it to the stew, thereby retaining the natural juices and full flavors of the ingredients.