First of all, in the case of stew, the seasoning is wrapped in gauze. There are two key reasons for this. One is that spices and meat are not allowed to be mixed together. However, not all condiments are wrapped in gauze. In the case of cooking by yourself, spices such as pepper seeds, star anise, cinnamon and pepper are wrapped in gauze. If it is onion and garlic, it is usually thrown in immediately, and it is rare for someone to wrap it in gauze.

When stewing meat, wrap the seasoning with gauze, so that the seasoning will not be mixed with the meat, and the seasoning will not be eaten when eating the meat. In addition, it is only stewed once for the convenience of next use, and the seasoning effect is not fully exerted, and it still has a certain taste. So after the stew is done, you can take it out and use it next time. If you mainly eat meat, you must use hot water for cooking. The meat is delicious because it is rich in "fresh substances" such as glutamic acid and inosine. Stewed meat with hot water can make the protein on the surface of the meat solidify rapidly, so that the fresh substances and nutrients in the meat are not easy to penetrate into the soup, and the stewed meat tastes delicious. And not every practice will be like that, because after being wrapped in gauze, in order to fully arouse the aroma of this seasoning, it is necessary to let the water, in other words, the juice completely pass through the seasoning bag. I usually cook dishes that have to be stewed for a long time, such as pork belly wrapped in chicken. To make this dish, the essential seasoning for life must be pepper, preferably pepper seeds. In the case of cooking soup, wrap it in gauze and throw it in to cook together.

Sometimes it is used when cooking spicy chicken or pickled fish. I think it has an advantage over wrapping it with gauze at once, that is, the heating of the seasoning will be more symmetrical. If it is wrapped with gauze, it is necessary to ensure that the juice of the dish is not completely wrapped with seasoning. Even so, the heating may not be very symmetrical, so it is more common to clamp the seasoning with emery cloth.

For ginger, the specific function of Guangdong is to remove fishy smell. There are many ways to use it, such as slicing, shredding and slicing, and there are many uses. For example, steamed fish is put on the bottom of the pot before it is put into the pot, or ginger slices are put into the fish belly or the fish belly is modified with a new knife. If you go to some restaurants that look high-end, you will remove this piece of ginger when you eat, because its key function is to remove fishy smell and it is not easy to eat. I can cook it myself at home and it won't fall off. Because it's a little inconvenient, it's unnecessary. Just don't clip it when eating.