heat wok until super panas, then, pour oil....

tapi be careful ok, only done to be perform if u pro and undergoing strict training....else, silap hari, lucky, burn hair on your hand, unlucky, whole kitchen burndown

hard to describe, it when the food just before reach charred stage.

Charred, hitam, bitter, kenot eat. This one, ngam ngam just before reach the stage, 1 sec more, become charred, inedible.

That's why u really need to have skill to reach this skills, how you control the fire, the heat, fried but not burned.