To be honest, it's really an experiment. Continue the experiment, and then experiment. The cook is a skilled worker. Just do more. Secondly, it is best to master a little seasoning. If we can add more, it will be difficult to do it. You can put a little before you taste it. Secondly, if the bottom of your fried dish is oily, it means that if you put less vegetables next time, the color will turn green, the leaves will shrink and the potatoes and taro will be cooked. As soon as you shovel it down, vegetables like mung bean sprouts and spinach will be cooked, but only after three times. Generally speaking, the cooking temperature needs to be large and small, and a grass needs to be stewed, which means cooking with such a small fire as a grass. Of course, there is no firewood now, that is to say, in short, there are two, one is not afraid of failure and the other is intentional.