If you're planning to stir-fry a large quantity of string base material, such as three hundred catties, it's essential to prepare your ingredients carefully and follow the right sequence to develop rich flavors. Begin by heating your wok or pot and adding oil to fry finely chopped shallots until fragrant. Then, dry-fry sliced old ginger separately to release its aroma before combining it with the main ingredients. Adding Ciba chili contributes a distinctive spicy kick that complements the natural taste of the string base material. For optimal flavor, stir-fry the incense (likely aromatic spices) and fish components dry before mixing them into the pot. Monitor the temperature closely; the mixture should reach approximately 108 degrees Celsius to allow proper Maillard reactions, which enhance taste and color. Stir continuously to avoid burning and ensure even cooking throughout the large batch. After the initial frying, incorporate Baijiu (Chinese liquor) to deepen the flavors and add complexity to your dish. This step is crucial for traditional recipes that aim for authentic taste profiles. This method is excellent for preparing large quantities of base material for soups, stews, or further cooking stages. Make sure to have ample space and appropriate cooking equipment to handle the volume. Experimenting with the intensity of spices and the duration of frying can help you customize the flavors to your preference. Remember, careful layering of ingredients and attention to cooking temperature are key to achieving a delicious outcome in large-scale stir-frying projects like this one.