The spices of stewed meat include star anise, fennel, prickly ash peel, cinnamon, tangerine peel, fennel, cumin, Amomum villosum, cardamom, Amomum tsaoko, clove, trinaphthalene, angelica dahurica, galangal and fragrant leaves.

Illicium verum: Illicium verum, also called fennel, is what we often say. There is a sweet smell in the aroma of star anise. It is one of the most commonly used spices in stews and the main raw material of spiced powder.

Cinnamon bark: Cinnamon bark, scientific name Chai Gui, is one of the earliest spices used by human beings and the main raw material of spiced powder. Like star anise, it is the most commonly used spice in stews, and the two are often paired together. Cinnamon contains volatile oil, so it has a strong spicy taste. When stewing meat, it can improve the taste of the whole dish.

Fragrant leaves: Fragrant leaves, also called laurel leaves, are light green or taupe in color, spicy and fragrant. They are also one of the most commonly used spices when stewing meat, which can remove fishy smell and enhance fragrance.

Amomum tsaoko: Amomum tsaoko has a strong fragrance, which is mainly used to enhance the fragrance of food. When eating hot pot, or at the bottom of spicy soup, tsaoko is often used. When stewing meat, put some grass fruits to remove the fishy smell and increase the fragrance, so that the meat tastes fragrant and delicious.

Angelica dahurica: Angelica dahurica can remove odor components. Adding Radix Angelicae Dahuricae to the stew can remove the peculiar smell in the meat, make the meat more tender and delicious, and the aroma is overflowing.