1, stew meat spices have star anise, cinnamon, incense leaves, grass berries, dahurica, cardamom, peel, cloves, triple naphthalene, angelica dahurica and other more than 20 flavors, the ratios are not the same, the effect will be different.

2, anise: anise, also known as aniseed, is often referred to as dashi. Star anise shape for the star-shaped radial octagonal, the aroma of a sweet flavor, is one of the most commonly used spices in meat stew, is also the main raw material of five spice powder.

3, cinnamon: cinnamon scientific name Chai Gui, is one of the earliest spices used by mankind, but also the main raw material of five spice powder. Cinnamon contains volatile oil, so it has a strong pungent flavor, stewed meat when put, can play a role in increasing the aroma of greasy.

4, incense leaves: incense leaves, also known as bay leaves, light green or gray-brown in color, pungent and aromatic flavor, is also one of the most commonly used spices in meat stews, to remove odors, add the role of aroma.

5, fruits of grass: fruits of grass has a strong flavor, mainly used to enhance the flavor of food. Stewed meat, put some grass fruit, you can remove the fishy aroma, so that the flavor of the meat is fragrant and delicious.

6, Angelica dahurica: dahurica can give ingredients to fishy, stewed meat with dahurica, you can give the meat to fishy, so that the meat is more tender and flavorful, rich in aroma.