The first spice: star anise should be familiar to the northeast! Basically, when you come to cook the meat with star anise, you only need to cook or use star anise. Star anise contains a unique flavor, which can remove the fishy smell from meat and make the pickled meat fragrant and delicious. Although star anise has many uses, it is useless to use it incorrectly. Let's use star anise, whether it's stew or pot-stewed. Be sure to remember to fry the star anise to the golden color of 1 in advance, so as to fully stimulate the aroma inside the star anise. Putting it late is also equal to putting it in vain. When we use star anise, we only need to put one in cook the meat. Illicium verum is the raw material used to freshen up, so we must adhere to the principle of "better less than more". Too much star anise will make the taste bitter. So everyone must remember.

The second spice: the fragrance of cloves, which smells particularly fragrant. Especially in marinade, it is very important. The aroma we smell in the marinade is clove, which belongs to seasoning type. It has a strong sweet taste and spicy taste. Therefore, when you pickle vegetables, you must remember to put them in the refrigerator.

The third spice: cinnamon cinnamon is also called a kind of cinnamon in Chinese medicine. Moreover, there are many kinds of cinnamon, which will be a little bitter and astringent to eat. However, its energy is particularly strong, so you must not use too much. The role of cinnamon in this land is a fresh raw material. They are widely used, but everyone must adhere to the standard of "Ning Shao Bu Duo".

The fourth kind: fragrant leaves, fragrant leaves, which everyone should know very well, is just a refreshing raw material. For example, when we make beef, fragrant leaves are indispensable. When cooking beef, fragrant leaves only need a little 1 slice or half a slice to play a good role. The main function of fragrant leaves here is that the juice of stewed vegetables will not change, resulting in the use of its aroma for a longer time.

Fifth: Chili pepper and star anise are two essential seasonings in our family, and pepper is very important in the whole process of braised dishes, and pepper has a special spicy taste. So in the case of marinated vegetables or stir-fried dishes, we can use Chili. Pepper can not only get rid of the fishy smell, but also remove the fishy smell inside. At the same time, it can also improve people's appetite. People use pepper oil when cooking jiaozi and cold dishes.

Sixth: Chenpi Chenpi is generally used as a Chinese herbal medicine, and now a little Chenpi will be put in the spice. Meat food with dried tangerine peel will have a strong taste, but dried tangerine peel will have a bitter taste. Everyone must remember to put it down! Chenpi itself is the orange peel that everyone eats in daily life. As long as the orange peel is left for three years, it will be called dried tangerine peel.