1. Pork Usually, the main spices of pork are star anise+cinnamon+nutmeg+galangal+Amomum villosum, and the auxiliary spices are clove, pepper, licorice, white button, dried tangerine peel, tsaoko, fennel, fragrant leaves, angelica dahurica, kaempferia kaempferia, fragrant rapeseed and so on.
2. Beef owners. Spice star anise+cinnamon+fennel, and auxiliary spices are nutmeg, Amomum tsaoko, tangerine peel, Bibo, licorice, radix aucklandiae, Amomum tsaoko and grass clippings.
3. Chicken. Illicium verum+Radix Angelicae Dahuricae+Cortex Cinnamomi+Rhizoma Alpiniae Officinalis as the main spice, and auxiliary spices such as Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Tangerinae, Fructus Tsaoko, Fructus Foeniculi, Radix Angelicae Sinensis and Rhizoma Kaempferiae are added.
4. Duck. The main spice is star anise+cinnamon+angelica dahurica+white button, and the auxiliary spices are tsaoko, nutmeg, clove, rapeseed, fennel, galangal, Gan Song, Cao Ling and so on.
5. Mutton. The main spice is angelica dahurica+white button+fennel+pepper, and the auxiliary spices are cumin, Amomum tsaoko, Kaempferia Kaempferia, Amomum villosum, Alpinia officinarum, geranium and so on.
6. Aquatic products. The main spice is nutmeg+star anise+pepper+fragrant leaves, and the auxiliary spices are Amomum villosum, rapeseed, clove, citronella, dried tangerine peel, angelica dahurica, rhizoma kaempferiae and Gan Song.
In a group of formulas, when determining the main components, three conditions should be met for the pickled components: first, the fragrance enhancement effect is the most obvious; Second, the deodorization effect is the most prominent; Third, the ability to give flavor is the most prominent. To become an auxiliary material in the formula, two conditions need to be met: one is that it can further assist the main material to remove fishy smell and foreign flavor, and the other is that the taste and aroma presented after being matched with the main material are consistent with the overall flavor of the braised dishes. In our practical application, as long as we know the taste characteristics, ingredients and general dosage of various spices, we can match the appropriate spice formula. With this basic framework, we can add some other auxiliary spices according to the characteristics of ingredients, but not too many kinds. For general household use, 12- 15 kinds of spices are enough. If you open a shop, because of the large amount of brine, it can be increased to 18-24 kinds. In general, when mixing ingredients, the simple way is to match them according to the ratio of main 2 and auxiliary 1, that is, the auxiliary spice is half of the main spice.