The key problem still lies in the observation and control of temperature. You can't learn just by watching words, let alone watching videos. But through repeated practical operations, it can be grasped. And we don't necessarily have all the spices like the sharers. Maybe different brands of spices will taste different. As for the heat, the fire at home is relatively small, and naturally there is no smell of the hotel when frying. Therefore, the water must be drained first, and the amount should not be too much. The pot needs to be hot enough to be oiled, and the fire needs to be preserved to be fragrant. It is more suitable for stewing at home, so I will share so much with you today. Because the meat we usually buy is not fresh enough, the meat that has just been slaughtered and steamed on it can be put into an oil-free pot without blanching. After blanching, simmer the meat with low fire until the surface oil is yellowish, and then pour the oil. In addition to ingredients and recipes, temperature is also of great concern. But China people's cooking is not only tempered, but also an understanding of the way of food is very important. Every dish can be made into a special dish.

Seasoning and raw materials are too complicated, so try not to make them, because the cooking process can be imagined because the temperature of all kinds of things is not well mastered. Don't be too complicated, the more complicated it is, the more likely it is to make mistakes. Control the intermediate links, cooking is on the one hand, cooking is on the other hand, and the seasoning order is not right. This requires more work and experience.

Recipes are not very friendly to novices, especially complicated dishes. People who write recipes don't write a lot of basic information, but people who cook by default do. They all know that. The taste of this dish depends on the temperature. In many videos we watch, in order to show the picture effect, we will give up fire. If you think it's not delicious to follow the recipe, it's actually mainly because of proficiency. Practice makes perfect. Cooking takes a long time to master the heat and seasoning, and it also takes time to recreate the taste.