Pay equal attention to skill and heart. But talent does exist. Picking and washing is the basic operation, no problem. If there is anything to be pickled in advance, be sure to determine the proportion of marinade. The curing time should also be determined. If you can't, just buy a timer and it will drip. Boiling water and skimmed foam. You must do your work well in advance and come as usual, or you will be miserable if you are anxious. Yes, knife work is more important, because the size determines whether to taste, when to taste, and whether to look good (whether to look good is a requirement for improvement, and novices don't do it). This is an exercise. Be careful to cut your hand. It is important to control oil, salt and sugar. Because these three are more important seasonings. Put it away. I'm sorry if it tastes bad. Less important seasonings, such as soy sauce, oyster sauce, vinegar, cooking wine and spices, play a icing on the cake. "Too much oil does not go bad" does have some truth. Cooking at home, for the sake of taste and health, put oil in moderation. Buy a glass graduated oil pot, lest your little hands shake oil. If you are not sure about the quantity, first pour the oil into the shovel and then put it into the pot. Many people say that the food is not delicious, mostly because the seasoning is lost. Put less light and more salty to death (bad taste). If you don't grasp it well, you can put it on a few times, just like girls make up. Firepower is also important. Why is the food in the restaurant delicious? Besides some other factors, the reason why it tastes good is that there is more fire and oil. Yudo has already talked about it. Because there is still a certain difference between the gas stove at home and the stove in the hotel, it is impossible to expect it to be as prosperous as the hotel. "A big fire is quick to fry, but a small fire is slow to stew". Remember this sentence. Beginners should not get angry as soon as they come up. If you don't grasp the time, the food will be burnt immediately. If there is more oil and less fire, the picture will be a little unbearable. Stir-fry in medium heat first, and then turn on the fire when you feel better.