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Pan-frying (jian)

煎jian

Sear food in a shallow layer of oil, one side at a time.

Brief reference for now — not yet in the full step-by-step lesson format.

A spatula lifting a pan-fried piece to show its even golden-brown underside in a shallow-oil skillet.
A spatula lifting a pan-fried piece to show its even golden-brown underside in a shallow-oil skillet.
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Before you start

Recipes using this method often take about 6 minutes — treat that as a rough reference; amounts and equipment set the real time.

Signs of success

Even golden-brown crust; center just cooked; not greasy.

Troubleshooting

  • flipping too early
  • oil not hot enough
  • moving food constantly

Put it into practice