To make the stewed soup taste fragrant, prepare according to the ingredients of the stewed soup:

1. Cinnamon (cinnamon bark): hot in nature, has the functions of nourishing yang, dispersing cold, and relieving pain. It can remove the fishy smell when braised vegetables, the proportion is 27.

2. Alpinia galangal: hot in nature, has the effects of warming and lowering qi, relieving pain, and digesting food. When braised vegetables, it is easy for the original aroma of the rice to be released, and the proportion is 13.5.

3. Caoguo: warm in nature, has the effect of drying dampness, eliminating phlegm, warming the body and dispersing cold. When braised vegetables, it can remove the herb smell and increase the aroma. The ratio is 13.5.

4. Fennel (star anise): hot in nature, has the effect of dispersing cold and strengthening the stomach. The function of braised vegetables is to obtain salt to remove the oblique taste, quickly release the flavor, and enhance the flavor. Its proportion is listed as 27.

5. Kaempferol: It is difficult to buy and its pharmacological functions are unknown.

6. Pipi: hot in nature, has the effect of warming the middle and lowering Qi, dispersing cold and relieving pain. The function of braised vegetables is to remove fishy smell and increase flavor, and its proportion is 8.5.

7. Angelica dahuricae: warm in nature, has the effect of draining pus and relieving pain, and has the effect of dispelling wind. When braised vegetables, it can add flavor, color, and remove fishy smell and foreign substances. The ratio is 8.

8. Clove: It is hot in nature and has the effect of warming the stomach and reducing adverse reactions. When braised vegetables, it has the effect of coloring and flavoring, but if there is too much of this ingredient, the soup will easily become dark, so the ratio is 2.5.

9. Pepper: hot in nature, has the effect of warming the middle and dispersing cold. The function of braised vegetables is to enhance the flavor and make it taste faster.

10. Amomum villosum: warm in nature, it has the functions of appetizing, digesting, regulating qi and relieving miscarriage. The function of stewed vegetables is to remove bad smell, so it is better to use this ingredient when making ham and pork elbow.

11. Cumin: warm in nature, has the effect of regulating qi, dispersing cold and appetizing. Except for rabbit meat, this ingredient is generally not used when braised vegetables, because this material has strong penetration and can easily suppress the aroma of the braised vegetables.

12. Tangerine peel: (fresh orange peel can also be used) is warm in nature and has the function of strengthening the spleen. The function of braised vegetables is to enhance the flavor, but it can only be used once.

13. Cardamom: warm in nature (cardamom is generally used), has the effect of warming the middle and dispersing cold, strengthening the spleen and drying dampness. It has a flavor-enhancing effect when braised vegetables.

14. Zanthoxylum bungeanum: warm in nature and has the effect of warming the body and dispelling cold. The function of braised vegetables is to enhance the flavor.

When braised vegetables, you should also add 5-8% of high-quality soy sauce, a little sugar, and edible oil according to the amount of ingredients, to increase the color and aroma of the braised vegetables.