Mix-frying

Stir-frying with liquid adjuvants. The aim of mix-frying is to change medicinal characteristics, improve effectiveness, improve the flavor and smell, resolve toxicity, and prevent rotting. Usually, the adjuvant and materials are first blended, covered and left to stand for a short time before frying so that the adjuvant soaks well into the materials. The most commonly used adjuvants are honey, vinegar, wine, and brine.