Add ginger slices and scallion segments to the pan to release the aroma.
Tips
usage
Recipe shorthand for scallions cut into short lengths (vs. 葱花 cōnghuā = finely minced, 葱丝 cōngsī = thin shreds). Different cuts release the aroma differently — 葱段 stand up to long stewing, 葱花 are sprinkled raw at the end.