stir-fry: first of all, you must sell the ingredients and wash them. It is best to put the vegetables in a basket and let the water drip dry, otherwise the oil will be scalded if there is too much water in the pot, or if there is too much water, it will not be fried, and then fire. When the water in the pot is dry, put the oil. When the oil is hot, it is almost hot enough to see a little smoke. Don't be too hot, or it will burn. Cut the material. Some dishes need ginger, garlic, onion and pepper. When they are fragrant, add vegetables and stir fry until they become a little discolored-add seasoning, add salt first, and then see what kind of dishes they are. Some need cooking wine, soy sauce, seafood ingredients can be added, and the amount should be controlled according to your own taste before frying, or some dishes need to be added with some water, so you can add them, and then fry them until they are 91% mature (depending on the dishes, some dishes should not be overcooked). Add monosodium glutamate or chicken essence, -It's time to get out of the pot and put on the plate

Cooking: It depends on whether you use a pressure cooker or an electric rice cooker ~~

But the most important thing is to drain the water properly. Generally, the water level is about twice as deep as the rice. Personal experience, for reference, the taste depends on personal preference. I wrote the above one, too, but I didn't log in, haha, sorry.