There are usually 2 ways of deep frying in Chinese cooking:

	* Deep frying the ingredients directly
	* Deep frying the ingredients with batter.

	The latter is the most commonly used method. Here are some pointer in how
	to deep fry Chinese food most effectively.

	* The sizes of the ingredient pieces should be uniform.

	The dimensions, including the thickness of the pieces that you are frying
	should be as close as you can get them. Otherwise, some pieces will be
	overcooked, some will be undercooked, and even the colors will be different
	piece by piece.

	* Marinade the ingredients in the batter/paste

	This will enhance the taste and the aroma of your cooking.
	* Maintain adequate oil temperature

	The oil temperature require for each dish will vary depending on the
	ingredient types, sizes, batters, wraps, etc. For those not easily
	cooked through, they will require cooking twice (see below).
	For those easily cooked through, it can be done simply in high heat.

	When deep frying, maintaining constant oil temperature is a must.
	Most idealy, the ingredients need to be put in together. If you are
	cooking large servings, then divide them up, but still put each divided
	servings in together to get the same taste and color. Once done,
	pick them up with a strainer to preserve the appearance.