It depends on what style of cooking you are cooking. The most important thing about Chinese food is color and flavor. To achieve both color, flavor and flavor, the heat is very important.

The order of seasoning is also important.

For example, when stewing pork ribs soup, 1. First blanch it with water, pour out the blanching water, and drain the pork ribs.

2. Heat the oil for 6 to 7 minutes, add dry red pepper and Sichuan peppercorns to bring out the aroma, add ginger slices and stir-fry for a while, add the ribs and continue to stir-fry, add a little vinegar, soy sauce and cooking wine.

Continue to stir-fry.

2. Wait until the ribs are flavored and change color.

Turn off the heat, put the ribs into a cleaned casserole, and add cold water until the ribs are just covered.

Bring to a boil over high heat, then add the washed fungus.

Then turn to low heat and simmer for about two hours, then turn off the heat.