Onion, ginger and garlic are the most commonly used seasonings in Chinese cooking, and they each have different flavors and functions.
The main function of onion is to remove fishy smell and increase fragrance, which is suitable for cooking meat, fish and seafood with strong fishy smell. Ginger can neutralize the coldness of ingredients, and is also a good helper to remove fishy smell and increase fragrance, especially suitable for cooking fish and meat.
Garlic has a wide range of uses. It can not only remove fishy smell and enhance freshness, but also increase the aroma of dishes and make dishes more delicious. which has a strong bactericidal effect.