Each dish is cooked in a different way and the order of ordering is often different. Generally, oil is put first, then onion, ginger and garlic are put into the wok (optional, the collocation of different dishes is different: green vegetables are usually onions, garlic dishes are usually put with garlic (sprinkle some garlic before cooking, which tastes better), fish and meat are usually put with onions and ginger), then soy sauce (sweet and sour vinegar), and finally salt is put, and monosodium glutamate is put after turning off the fire.