First of all, we must make clear the seasonings, not all of them should be cooked, sugar and starch are not clear, sugar and salt are not clear, and white vinegar and cooking wine do not know which is which, so in this case, it is definitely impossible to cook. The most basic things are pepper powder, cooking oil, salt, monosodium glutamate, chicken essence, cooking wine, oyster sauce, soy sauce and soy sauce. These things should be recognized clearly, because almost all of them are used when they are not well done, and these things are not clear, and the cooked dishes are definitely inedible. Because I know, I don't know what's in it.
Secondly, it is important to master the cooking temperature. To what extent the oil temperature, you can put pepper powder, vegetables, meat. A very simple way is to burn oil in a pot. When the pan smokes slightly, add oil. When the oil smokes slightly, add pepper powder and meat. The meat is bright red when it is first put in, but it will gradually turn pale white with the increase of oil temperature. When the meat feels hard, pour in a little soy sauce or a little soy sauce to color it. At this time, you can put the dishes in, fry them until they are not so fluffy, and gradually occupy less and less space, so you can add water.
The rest is the question of seasoning. The most basic thing is to know how much vegetable salt is normal. If we have edible salt, it should be 2/3. The taste is heavy, not more than a spoonful, because it is not delicious. Taking the dragon to save the world, cooking wine and oyster sauce are gradually added. After all, the dishes cooked by different people taste different. There's no way to teach it exactly the same. You can only master some basic skills and then do it yourself slowly. When you have experience, you will know how to cook well.