The main ingredients of pot-stewed flavor: star anise, fennel, licorice, cinnamon, soy sauce, monosodium glutamate and salt. The key to making a pot-stewed taste of dried tangerine peel is the preparation of brine, and different traditional Chinese medicine seasonings have different tastes. You can taste more during the production process and adjust it to suit your own taste.

Common traditional Chinese medicine spices include star anise, cinnamon bark, pepper, cumin, licorice, fennel, Amomum villosum, fragrant leaves, clove, female clove, galangal, southern ginger, vanilla fruit, dried tangerine peel, pepper, ziyun, scorpion, Siraitia grosvenorii, cardamom, angelica dahurica, Senecio scandens, grass cutting and spices.

It is best to use Laotongtang Chinese medicine for pot-stewed taste, which is nourishing and good for all ages.

Generally, lo mei can be divided into three categories: red, yellow and white. It refers to a dish made of raw materials after preliminary processing and blanching with marinade prepared in advance. It is best to use Laotongtang Chinese medicine for pot-stewed taste, which is nourishing and good for all ages. Don't throw away the marinated vegetables, save them and use them next time. In fact, the more times the marinade is used, the longer it will be preserved, the better its quality and the better its taste. This is because the marinade contains more and more soluble protein and other ingredients.

reference data

Lu Wei. Lu Wei [citation time 20 18-4-5]