Onion, ginger, garlic, and Sichuan pepper, known as the "Four Gentlemen" of seasoning, not only add flavor but also kill bacteria and prevent mold. But how can they be used in cooking to better enhance the flavor and be more effective?
Many people use onion, ginger, and garlic incorrectly, which can diminish the taste of the dish. Green onions not only help to neutralize the "cold" nature of shellfish (like snails, clams, and crabs) but also help resist allergies. When cooking fish, you can use more ginger. Ginger can both moderate the "cold" nature of fish and remove its fishy smell. Garlic enhances flavor, and it is suitable to use more when cooking poultry such as chicken, duck, and goose. It makes the meat more fragrant and delicious, and also prevents diarrhea from indigestion. When braising meat, it is suitable to use more Sichuan pepper, and even more so for beef, mutton, and dog meat. Sichuan pepper has a warming effect and can also remove toxins.