Monosodium glutamate or salt can help to improve the salinity and taste of ingredients, and their particles are relatively small, which are easier to be absorbed in the cooking process and put in when the dishes are quickly fried. Pepper is usually added in the last step, because it will be boiled and fried at high temperature and easily volatilize its fragrance. Generally, it is added a few seconds before leaving the fire and gently stir-fried. Compared with monosodium glutamate, the two should be put first.

The order of using monosodium glutamate and pepper usually depends on the specific dishes, taste and personal preference.