The second method is experience, many a mickle makes a mickle. Cooking depends on experience except adding salt. It's as simple as the first time I cook rice and I don't know how many meters to put. This is a matter of experience. Cooking more times, naturally know how many people put in how much rice, and adding salt is the same. But the key is to know how much salt is salty and how much is weak at a time, so that you can have a reference.
In addition, when cooking with salt, don't immediately try to see if the dish is salty, because the salt has just been put in and has not been completely decomposed. When you think it tastes right, the dish is actually salty.
Cooking is a practical process. It's easy to cook, but that's all you have to do. The key is to rely on experience. A master chef has to go to the kitchen and make thousands of speculations. It's just that people pay attention to summing up experience, and all the tricks come from thousands of speculations! Nothing new,,,