Flavor formula:
5g of Atractylodes rhizome, 5g of Amomum tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice root, 5g of twig, 5g of weed removal, 5g of Laokou, 5g of Gan Song, 5g of dried tangerine peel, 5g of Zizania latifolia, 5g of citronella and 5g of dried tangerine peel.
Precautions:
1, star anise: Almost all places that need spices can't do without it. Generally, large, even and fragrant star anise is selected, preferably autumn star anise, which is resistant to storage.
2. Cinnamon: the best in Guangxi. Cinnamon is generally common cinnamon, as long as there is no mildew, the surface is grayish brown, the interior is reddish brown, and the skin is thin and oily.
3, lilacs: lilacs are better to choose, generally choose male lilacs, female lilacs buy less, and fewer people sell. Choose a big, complete bud and a lot of nail polish.
4. cumin: northerners like cumin, while southerners like star anise. The usage of the two is somewhat the same. Dill is a bit astringent, not as sweet as star anise. Buy green dill. If it is not well preserved, it will lose its fragrance and turn yellow over time.
5. Sand people: refers to the sand people in Sichuan. Easy to buy and store. The fruit is relatively complete.
6, small nuts: the size of medlar, bitter, higher than nuts.
7. Garnet: Also known as vanilla, it smells bad and is often used in hot pot stews. The flavor will decrease after long-term storage.
Cao Ling: Cao Ling has big leaves and small leaves, and small leaves are better than big leaves.
9, weeding: weeding to buy, do not bring mud.