1, tofu
Tofu is a traditional condiment in China, which has a strong fragrance and salty taste. Rich in salt, it can penetrate into the meat in the process of marinating, making the marinated meat more delicious.
2, star anise
Star anise can remove fishy smell, and more importantly, it can improve taste, which is suitable for most meat. But there is a very important point here, you need to know, because the aroma of star anise is too strong, it is only suitable for improving the flavor of meat with little fragrance or heavy umami, the most typical of which is pork. In addition, meat with excessive odor, even slightly stale meat, is most suitable for star anise.
3, fragrant leaves
Leaves are also a popular spice, which is often used when stewing meat. Fragrant leaves can balance the fragrance among various spices, and this effect is obvious.
4. dried tangerine peel
Chenpi is the skin of the orange we eat. Through drying and oven drying, the water in the dried tangerine peel is evaporated, thus obtaining the dried tangerine peel. Adding some when cooking brine can relieve boredom and increase fragrance, but dried tangerine peel is too strong, so just add some when cooking brine.
5. Pepper
The special flavor of pepper can not only enhance the flavor of braised pork, but also cover up the peculiar smell of braised pork. This hemp flavor can not only make people feel the pleasure brought by hemp flavor, but also paralyze the taste buds and further cover up the fishy smell of meat. Therefore, the role of pepper in braised pork is also very special and important.
6.lilacs
Clove has a strong fragrance and is also an essential spice for making brine. Its main function is to remove fishy smell and enhance fragrance, but everyone must master the dosage. Cloves must be used in the least amount of all spices, otherwise cloves will completely cover the taste of other spices, and only have the taste of cloves, which will seriously affect the taste of brine, so just put a little at a time.