Finally figured out why my garlic kept burning

For years I’d toss minced garlic into hot oil and wonder why it went bitter so fast. Turns out I was just adding it too early. Now I get the onions or whatever else going first, then add the garlic in the last 30-60 seconds before liquid hits the pan. Game changer for pasta sauces and stir fries.
Anyone else have a small fix like this that quietly improved everything you cook?