1, octagon

Illicium verum, also known as anise, is an aromatic spice with sweet taste. Hui Xiang and Wei Xiang were added to the brine. Star anise is the main seasoning in spiced powder and the most important spice in brine.

2. Cinnamon

Cinnamon is an aromatic spice with sweet and spicy taste, and it is always aromatic. Generally used in Sichuan-style brine, it can also be used in ingredients with strong fishy smell, such as braised duck meat, rabbit meat and beef, and the proportion can be larger.

3. Angelica dahurica

Angelica dahurica is a kind of aromatic perfume, which tastes spicy and bitter and has a strong aroma. It has a very good effect on removing foreign bodies, fishy smell and peculiar smell. You need to mix cloves and tsaoko to achieve better results.

4. Pepper

Zanthoxylum bungeanum is a kind of aromatic spice, which has a peculiar fragrance and tastes hemp, and occupies an important position in spicy brine. The proportion should not be too much, too much will turn black.

5. Hawthorn

Hawthorn has obvious fruit fragrance, and the spice is slightly sour. Adding it to brine can make the ingredients marinate quickly, and putting it into brine can dissolve the greasy feeling of meat, making the ingredients less greasy and more refreshing.

6. Amomum villosum

Amomum villosum has a strong fragrance and an inner spice with strong permeability. Generally, it must be added to the braised bone ingredients, and the dosage should not be too much, which will thicken the aroma of the ingredients, increase the compound inherent aroma of the ingredients, and make the food delicious.