Cooking Steps

1. 

   Step1:1 - selection of raw materials - high quality, fresh and appropriate maturity.

2. 

   Step2:2 - the condiment and dosage used must be appropriate. Add the seasoning slowly from less to more. Taste while adding. Pay attention to the primary and secondary relationship, especially when mixing the compound flavor. For example, some dishes are mainly sour and sweet, others are auxiliary. Some are mainly spicy, others are auxiliary.

3. 

   Step3:3 - keep the characteristics - cook what dishes are like, and mix what flavor they are. It is strictly forbidden to season at will.

4. 

   Step4:4 - Master seasoning according to the nature of raw materials - raw materials should highlight the original flavor. Seasoning does not press the main flavor. Raw materials with smell of mutton should be deodorized. For example, beef, mutton, fish and internal organs. Add wine, vinegar, pepper, etc. The raw materials with light taste should increase the taste.

5. 

   Step5:5 - salt sequence of different dishes - fried meat needs to be salted or cooked in advance. Good taste. Stews are cooked and then put. General vegetable. 8 ~ 9 minutes when salt can be put.

6. 

   Step6:6 - common rules - hot pot of cold oil. Stir fry the onion, ginger, garlic, pepper and pepper (optional). Then put the vegetables. The mixed vegetables will be hard to cook first. Put the right seasoning according to the above rules.

7. 

   Step7:7 - home cooked dishes fresh - sweet and sour soy sauce (self understanding and try