Generally used are bay leaves, anise, cumin, Sichuan peppercorns, cinnamon, grass fruit, and fennel. I use them this way, 5-6 bay leaves, 2-3 anise , a small spoonful of cumin, 8-10 peppercorns, a small piece of cinnamon, 1-2 strawberries (split), 4-6 white beans, onions and ginger are a must, if you cook a lot of meat , you can add a little more, don’t think that the more spices you put in, the better, it’s not the case. If you add too much, it will cover up the aroma of the meat itself, and it will be full of spices and not delicious.