Vinegaris the best condiment for dishes, not only capable of dispelling gamey and fishy odors, removing greasiness and enhancing fragrance, but also preventing high heat from destroying vitamins in ingredients, as well as softening vegetable fibers.When cooking, vinegar should be added at both ends: immediately after raw materials are put into the pot;and just before the dish is served.

For example: in dishes like "Stir-fried Potato Strips" and "Stir-fried Sprouts",adding vinegar right after the ingredients go into the pot can protect vitamins in the vegetables,while softening their fibers at the same time;for dishes such as "Sweet and Sour Spare Ribs", "West Lake Vinegar Fish", and "Scallion-Braised Lamb",adding vinegar once when raw materials are put into the pot serves to dispel gamey and fishy odors,while adding it again just before serving helps remove greasiness, enhance fragrance, and season the dish.Bone fragments"West Lake Vinegar Fish", "Scallion and Pepper"Lamb"etc.", after adding ingredients to the pot, add vinegar once, its function is to remove the, and remove the. Before the dish is about to be cooked, add vinegar again, its function is to reduce the greasy, increase the fragrance, and season.