1. The direct method is to marinate the thick meat together, the thin meat together and the small meat separately, so as to better grasp the salinity and avoid the difference between salty and light.

2. The meat with large thickness is marinated in advance for flavor (spices (broken) and salt are evenly packed on the meat for about 6 hours to remove fishy smell and enhance fragrance), and then marinated with the meat with thin thickness (the meat with thick thickness is marinated in the pot first, and salt is added in proportion), so the meat with small thickness is marinated in the pot (without salt) and the salt taste is the same.

3. The temperature is the core to determine the taste of the marinated vegetables, and the temperature is also very critical. If the marinated vegetables have just been cut off, the fragrance will definitely be insufficient, and the marinated vegetables will be easier to taste, and it will be more delicious if they are soaked in the brine for 3 minutes after turning off the fire.