1. What are the spices for stewed meat?

The spices used for stewed meat are different with different regions and personal habits. The most commonly used ones are: aniseed, pepper peel, cinnamon, dried tangerine peel, fennel, cumin, Amomum villosum, cardamom, Amomum tsao-ko, clove, tri-naphthalene, angelica dahurica, galangal and so on, with different proportions.

2. The spice formula of stewed meat

2.1. Fragrant leaves, fennel, dried tangerine peel and fragrant leaves of Shajiang, also known as osmanthus leaves, are made from dried leaves of osmanthus trees, with oval leaves, slightly pointed tips and fragrant smells. Because the fragrant leaves have a strong aroma, it can cover up the fishy smell well, but the dosage should not be too large, otherwise it will cover up the taste of the ingredients themselves. Fragrant leaves are suitable for cooking beef.

2.2. nutmeg, tsaoko, clove, angelica dahurica and nutmeg are also called nutmeg and nutmeg, and can also be used as medicine. The spice nutmeg is oval in the size of broad bean, with fine lines and grayish brown skin, and has a strong aroma. Nutmeg has the effects of warming middle warmer, promoting qi circulation, promoting digestion, removing phlegm, strengthening intestine, sobering up and detoxifying. Nutmeg is suitable for burning braised pork, and adding nutmeg to stew beef and mutton can refresh and remove fishy smell. Nutmeg should not be used too much.