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Stewing over mediem, then high heat (shao)
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After putting scallions and ginger into the wok, put in the main
materials that have been deep-fried, or stir-fried or boiled and
stirred. Then add water and seasoning materials to cook over a hot
fire until the ingredients boil. Turn the fire to medium or low to
allow full absorption of the sauce into the ingredients before
turning the fire hot again to thicken the sauce.
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