The ingredients for meat stew can be categorized into seasonings, accessories, and spices.

Seasonings used: salt, sugar, dark soy sauce, monosodium glutamate, cooking wine, etc., mainly to color and increase the basic flavor of the meat;

Auxiliaries used: green onion, ginger, garlic, to remove the fishy and increase the aroma.

The spices used: star anise, cinnamon, allspice, peppercorns, cardamom, nutmeg, Chenpi, astragalus, cloves, grass berries, etc., which themselves are also Chinese herbs, in addition to increase the aroma, part of the role of medicinal tonic version.

Expanded Information:

p>The right way to use seasonings

Beef and lamb and other stinky meats, don't forget to put peppercorns when cooking. Like boiled beef and mutton in white water, peppercorns are a must, to refresh and remove the stink.

Do fish to put more ginger. Fish, coldness is big, need ginger such as hot substances to regulate a little. Like steamed fish, to have ginger; eat crabs, to dip vinegar and ginger. In addition, shellfish (such as snails, mussels, crabs, etc.) and other cold seafood cooking should also put some ginger.

Scallions can be aphrodisiacs, aroma, odor, in doing some cold vegetables, you can put more green onions to cook, can play a role in easing the role of the spleen and stomach. Such as wild rice, white radish, mung bean sprouts and so on.

Garlic can enhance the flavor, but also has the role of disinfection, sterilization, odor big meat such as turtle, must put garlic. Cooking chicken, duck, goose meat is appropriate to put more garlic, have lower cholesterol, promote the efficacy of nutrient absorption.

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