Cooking wine plays an important role in cooking meat dishes such as pork, beef, sheep, fish and shrimp. The premise of the use of cooking wine is high-temperature heating, these dishes are added first and then heated to evaporate the fishy substances, and with the dissolved fat to produce acidification reaction, thus overflowing with a strong flavor.

The prerequisite for the use of cooking wine is high temperature, so during the whole process of stir-frying, when the temperature in the wok is at its highest, dripping cooking wine along the side of the wok, the deodorizing effect is the best. The ethanol in the wine and fishy substances dissolved together and evaporated with high temperature, the fatty acids in the meat and ethanol combined, can generate aromatic odors. For example, stir-fried shredded pork, fried shrimp are very suitable to put the wine.

The steamed meat add wine, the effect is also very good. Generally steamed meat, we will use onion and ginger and cooking wine will be smeared, marinated for a moment, this time the ethanol in the wine and meat fat, amino acids can be fully integrated, with the gradual increase in temperature when steaming, ethanol began to volatilize, take away the fishy substances at the same time, but also to improve the mellow aroma of the meat and fresh flavor.

The wine has two main effects:

The first is that the wine contains alcohol components, alcohol concentration is low, generally in the 10%-15% or so, the ethanol in the wine has a volatile, high-temperature heating can be taken away from the meat with the fishy taste of the material.

The second one is the sugar and amino acid contained in yellow wine, which can play the role of aroma and flavor.