Scallions, ginger, and garlic are known as the "three treasures of the kitchen," which can remove the gamey taste from meat dishes and enhance their aroma. When stir-frying with scallions, ginger, and garlic, it is best to chop them finely or into thin shreds so they can easily release their flavor. The ideal oil temperature for this technique is 2-3成热 (low to medium-low). If the oil is too cool, the flavors won't be released; if it's too hot, they will easily burn and turn black.
In addition, cooking garlic whole can weaken its nutritional value. This is because when garlic is chopped, it reacts with the air to release allicin, which is beneficial for heart health. Therefore, garlic should be minced or sliced, and after chopping, it should be left to sit for a while to allow it to fully combine with the air.