Amomum villosum+Angelica dahurica+Foeniculum vulgare is the gold medal combination. Although they are not the main components of most braised dishes, this combination has the best flavor enhancement effect. Their enhanced fragrance is hidden in the aftertaste. This kind of fragrance can not only make the aftertaste of meat more mellow, but also won't steal the limelight of the main flavor. It is really the best supporting role in the formula, and these three spices are all light-colored, which is also applicable to the formula matching of white brine.

Amomum villosum: usually oval, with brown surface, mild and fragrant smell, and the aroma can easily penetrate into meat. Amomum villosum can relieve the fishy smell of animal food and increase the aroma. At the same time, because Amomum villosum also has the function of increasing appetite, it is often used in cooking such as roasting, marinating, stewing, sauce and stewing. The dosage of pork food per kilogram is 3-5g, beef food is about 5g, and poultry food is about 5g.

Angelica dahurica: more common in white tablets, rich in aroma and slightly bitter. It is used to remove the peculiar smell and increase the fragrance in braised dishes. Angelica dahurica in brine has a strong aroma, which can significantly remove the fishy smell of animals and aquatic food, enhance the fragrance and stimulate appetite. Angelica dahurica is one of the spices used in the recipes of local famous dishes such as Daokou roast chicken and Liaocheng smoked chicken. Among the spice powders used by thirteen-fragrant crayfish that are popular all over the country, "Erbai" (namely Angelica dahurica and cardamom) also occupies the position of "main ingredient". In addition to preparing compound spices, Angelica dahurica is also widely used to make sauces, marinates, stews, roasts and cooks. Among them, the consumption of pork ingredients per kilogram is 1-3g, beef ingredients are about 2-3g, and poultry ingredients are about 1-3g.

Fennel: It looks like a grain of rice. It smells delicious and has no medicinal taste. Its color is light green, its taste is sweet and it stings. There are two kinds of fennel, bitter and sweet, and the latter is better in braised dishes. Fennel can enhance the aroma and dispel the differences, which is very important for the fishy smell in meat ingredients.

It has good squeezing effect and lasting fragrance, and is often used to make sauces, pot-stewed dishes, stews, stews and other dishes. At the same time, fennel is one of the main components of traditional five-spice powder (noodles). The consumption per kilogram of meat is about 2-3 grams.