The spices for removing fishy smell include: red cardamom, white cardamom, hairy peach, angelica dahurica, costustoot, kaempferia kaempferia, galangal, cumin, thyme, pepper, lemon, cinnamon, perilla, dried tangerine peel, tsaoko, etc., as well as onion, ginger and garlic cooking wine for daily use. Some people will ask why there are no star anise, pepper and fragrant leaves here. There are many spices that can remove fishy smell and enhance fragrance, such as anise pepper leaves, whose main function is to enhance fragrance. Such spices also include fennel, clove, cumin, dill, mint, rosemary, citronella and so on. There are also colors: pepper, turmeric, gardenia jasminoides Ellis, Arnebia euchroma, safflower, red rice, etc.

Everyone should learn to use them flexibly, and don't be superstitious about the so-called ancestral formula on the Internet. As long as we know the function and usage of spices clearly, we can make a good formula ourselves, which is not difficult or mysterious at all. I start with the classification according to the main functions of spices themselves, so it is not confusing to learn. Hehe

It is suitable for chickens, ducks and geese. Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Radix Angelicae Dahuricae, Radix Angelicae Sinensis, Rhizoma Alpiniae Officinalis, Fructus Piperis, Rhizoma Kaempferiae, Folium Cinnamomi Japonici, Fructus Amomi Rotundus, Flos Caryophylli, Flos Magnoliae, Fructus Amomi Rotundus, Fructus Amomi Rotundus, and citronella.