The spices used in stews vary according to different regions and personal habits. The most commonly used are: aniseed, pepper peel, cinnamon, dried tangerine peel, fennel, cumin, Amomum villosum, cardamom, Amomum tsaoko, clove, tri-naphthalene, angelica dahurica, galangal and so on. Different proportions have different effects.

2. Spice formula of stewed meat

2. 1. Fragrant leaves, fennel leaves, dried tangerine peel and salsa leaves, also known as osmanthus leaves, are made of dried leaves of osmanthus trees, with oval leaves, slightly sharp tips and fragrant smells. Because the fragrant leaves are rich in aroma, it can cover up the fishy smell well, but the dosage should not be too large, otherwise it will cover up the taste of the ingredients themselves. Fragrant leaves are suitable for beef.

2.2, nutmeg, tsaoko, clove, angelica dahurica nutmeg, also known as nutmeg, meat fruit, can also be used as medicine. Spice nutmeg is oval in the size of broad bean, with fine grain, grayish brown skin and rich aroma. Nutmeg has the effects of warming middle warmer, promoting qi circulation, promoting digestion, resolving phlegm, strengthening intestine, sobering up and detoxifying. Nutmeg is suitable for braised pork, and adding nutmeg to stew beef and mutton can refresh and remove fishy smell. Nutmeg should not be used too much.