Key Parameters
Equipment
Wok (carbon steel preferred)Bamboo steamersClay potsCleavers (various weights)
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Overcrowding the wok
Cause: Lowering pan temperature below effective cooking range
Fix: Cook in smaller batches with proper spacing
Incorrect oil temperature
Cause: Failure to achieve proper wok hei
Fix: Use higher smoke point oils and preheat properly