Problem description:

Such as pepper, aniseed, etc.

thank you

Analysis:

Generally, the seasonings I use to cook dry Chinese food are: pepper (sometimes pepper), star anise, pepper, dried pepper, cinnamon and so on. These are the most commonly used; In addition, there are tangerine peel (or hawthorn), clove, cardamom, kaempferia kaempferia, fennel, angelica dahurica, Amomum villosum, fragrant leaves, licorice, radix aucklandiae, Amomum tsaoko and so on. There are about a dozen. (Other seasonings that are not dry goods mainly refer to onions, ginger and garlic. )

Fennel has a strong smell and is most suitable for making vegetarian dishes and bean products. Angelica dahurica can remove the smell of beef and mutton, increase the flavor and make the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; Pericarpium Citri Tangerinae and Radix Aucklandiae can make the smell elegant and fragrant; Kaempferia kaempferia and ginger can not only relieve the fishy smell, but also make the fish crisp, tender and fragrant. Smoked chicken, duck and goose, adding nutmeg and clove can make the smoked taste unique, fresh and fragrant when chewed.