There are hundreds of spices for making marinade, the more common ones are star anise, cinnamon, peppercorns, licorice, cumin, white koji, meat koji, sand nuts, incense leaves, male cloves, female cloves, shafu jiang (沙复姜), nang jiang (南姜), lemongrass, licorice, and grasshopper.

1, anise fruit for the famous flavor spice, but also for medicinal purposes. Peel, seeds, leaves contain aromatic oils, is the manufacture of cosmetics, sweet spiced wine, beer and food industry important raw materials.

2, cinnamon, for food spices or cooking seasonings. Commercial cinnamon original plant is more complex, there are about ten kinds of system, are camphor family camphoraceae plants. Commonly used in various parts of the eight species, of which the main cinnamon, blunt-leafed cinnamon, Yinxiang and South China cinnamon and other types of more regional medicine.

3, pepper wood for the typical yellowish, exposed to the air in the color slightly dark yellow, heart sapwood difference is not obvious, dense xylem structure, uniform, longitudinal section of the silky luster, large wood has art craft value. Orphaned and can be used as a hedge against thorns. Its rind can be used as a seasoning, and can be extracted aromatic oil, and can be used as medicine, seeds can be eaten, can also be processed to make soap.

4, pine dry, brown surface, wrinkled, with fine roots and fibrous roots. The texture is loose and brittle, easy to break, the section is rough, the skin part of the dark brown, often into a lobe, the wood part of the yellow-white. The air is peculiar, the taste is bitter and pungent, with a cooling sensation.

Extended information:

1, master the amount of spices

New brine 12.5 kg, with 600-700 grams of spices is appropriate (6 kg of water with 300 grams, 3000 grams with about 150 grams).

2, packaged spices

Spices should be clean gauze wrapped and tied, should not be tied too tight, should be slightly loose. Spice bag wrapped and tied, should be soaked in boiling water for half an hour, and then use, make chess purpose is to go to the grit and reduce the medicinal flavor.

3, sugar color dosage

Red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow is appropriate.

4, simmering stock

When simmering the stock with chicken bones and pig bones, the fire should be low, avoiding a big fire to wash the soup.

5. Replace the spice bag at the right time

Since the brine will gradually lose its flavor after being brined with certain ingredients, the spice bag should be replaced in time to maintain its strong flavor when the spices are no longer strong.