1. Because cooking wine has a low alcohol content, has the nutrients of rice wine, and also contains spices, it can play a very good role in increasing aroma and taste, and removing fishy and muttony in cooking. For example, when making stir-fries, such as fried squid, the smell of squid is generally stronger. When frying, you can use a little more cooking wine. Generally, 20 grams of cooking wine is added to 200 grams of squid. You also need to wait until the squid is put into the pot and the temperature in the pot is relatively high. Add cooking wine, which can allow the alcohol in the cooking wine to evaporate without affecting the taste of the dishes.

2. Cooking wine and marinating the dishes before cooking them to remove the fishy smell and improve the aroma. For example, when making braised fish, we can marinate the fish with cooking wine, ginger, and green onions in advance. This can make the fish smell less fishy and increase the fresh flavor. However, it is not recommended to use cooking wine when making steamed dishes, because steamed dishes generally focus on eating the original flavor of food. If you add cooking wine containing spices, , then once excessive, the flavor of spices and alcohol will cover up the original taste of the ingredients. For example, it is not recommended to use cooking wine for steamed fish. You can use an appropriate amount of rice wine and ginger and green onion to remove the fishy smell.