For 35 years, the master has publicized the recipe of braised dishes: salt, rock sugar, ginger, green onion, cooking wine, chicken essence, monosodium glutamate, kaempferia kaempferia, star anise, clove, cardamom, fennel, fragrant leaves, angelica dahurica, Amomum tsaoko, vanilla, orange peel, cinnamon bark, wild ginger, thyme, citronella, grass row, dried pepper and so on.

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

2, cinnamon: the appearance is rolled, 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, fennel: looks like rice grains, smells fragrant and has no medicinal taste, and the fragrance is pleasant. 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, cloves: rich fragrance, taste the feeling of tongue numbness. 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.