1. The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors to fully penetrate into the dishes.

2. When cooking meat dishes such as fish and mutton, add some cooking wine to remove the fishy smell through the evaporation of the cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is the highest during the cooking process. In addition, when frying shredded pork, you should add wine after stir-frying the shredded pork; when roasting fish, you should add wine after frying; when frying shrimp, it is best to add wine after frying.