The recipe of stewed vegetables disclosed by the master for 35 years is: salt, crystal sugar, ginger, scallion, cooking wine, chicken essence, monosodium glutamate, kaempferia kaempferia, star anise, clove, cardamom, fennel, geranium, angelica dahurica, Amomum tsaoko, vanilla, orange peel, cinnamon, water chestnut, thyme, citronella, etc.

1. star anise: this is a common main ingredient in brine, and it is mainly used for flavoring in brine.

2. Cinnamon bark: the appearance is coiled, the smell is fragrant, the entrance is sweet and slightly hemp, the epidermis is grayish brown, and the endothelium is reddish brown. Used in braised pork, it has the functions of enhancing fragrance, relieving boredom and removing odor. The quality produced in Guangxi is better.

3. Foeniculum vulgare L.: It looks like a grain of rice, smells fragrant and has no medicinal taste, and has a pleasant fragrance. When buying, it is better to have light green color, rich aroma and full particles, which belongs to the main ingredient of braised dishes.

4. Clove: It is rich in fragrance and feels numb when tasted. Because its fragrance is too strong, the dosage should not be too much, so two or three capsules can be used at home, otherwise it will rob the taste badly. Cloves are divided into cloves and female cloves, and cloves are usually used in braised pork.