Fry to fry: fry to open lard pot, fry the amount of oil is much less, and fry the heat conduction is bigger than fry, only fry must side to carry on, more trouble. To boil the steam: home steamer is not generally small, water vapor some of the larger raw materials will encounter difficulties, such as the whole duck, the whole fish, the general pot is still not fit. If steamed for boiling can solve the problem, and the effect is not bad. For example, crispy duck, spices placed in the water, will be cooked after the duck fried, and its crisp texture unchanged. And such as soft leavened fish, boiled fish until cooked and then covered with juice, fish than steamed out of the tender.