Caocao stew can remove the fishy smell of meat. Amomum tsaoko can be used for cooking, which can remove the fishy smell and improve the taste of dishes. Put some tsaoko when stewing beef and mutton, even if the mutton is fragrant and delicious, it can also remove the smell of mutton. Yunnan specialty chicken is also seasoned with grass fruit. After adding Amomum tsaoko into these foods, they taste better and make people more appetizing.

Tips for using Amomum tsao-ko:

Both the skin and seeds of Amomum tsao-ko can be used, whole or alone, and there are different applicable meats when used alone. Amomum tsao-ko is divided into skins, seeds and stems, which can be used as a whole or alone. Among them, grass seeds have the strongest aroma, and the aroma is stronger after roasting or oil explosion, and the fishy smell removal effect is the best, which is suitable for stewing ingredients with strong fishy smell.

The aroma of peel is slightly inferior to that of stone, and its aroma is more transparent than that of stone. It has mint flavor under fine products and is suitable for stewing some meat with less fishy smell. The aroma and material of fruit stalks are inferior, but they are also liked by many people because of their low price.

When you stew the meat, you don't need to break or cut it, just put it in a pot and stew it with the meat. If it is used for marinating, it can be boiled directly in the marinating bag, basically without breaking. But if it is used to make thirteen spices and other condiments, it is usually ground and mixed.