This question is easy to understand. As we all know, "soy sauce for seasoning and soy sauce for coloring" is a basic common sense, but no matter soy sauce, its basic function is soy sauce, just different kinds of soy sauce, with different functions and effects. Put soy sauce in the oil first, the main consideration is that the taste is greater than the color, thicken the oil first and then put soy sauce, the main consideration is that the color is greater than the taste, and each has its own emphasis.

I hope the answer can help you, please adopt it.