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.

Extended data:

Precautions:

1, usually tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine braised pork.

2. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams.

3. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.

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