1, octagon
Illicium verum, also known as anise, is a good product with brown or reddish brown color and even eight corners. Illicium verum can remove the fishy smell of ingredients and greatly endow them with fragrance. It is the most commonly used spice in stewing, marinating and burning. Generally, 500 grams of ingredients and 2 grams of Illicium verum can be used. If it is a food with a weak fishy smell, 1 g star anise is enough.
2, cinnamon
Cinnamon is also called cinnamon, which is a good taste with rich fragrance. Cinnamon can remove fishy smell, enhance fragrance and relieve boredom. Like star anise, it is widely used, and all kinds of ingredients can be used. Generally, 500 grams of ingredients and 2 grams of cinnamon can be used. If the fishy smell is particularly heavy, the dosage needs to be doubled.
3, fragrant leaves
Fragrant leaves, also known as laurel leaves, are best for their light green color and rich fragrance. Fragrant leaves can remove all kinds of peculiar smells in food, and also have antiseptic effect, so they are widely used, generally 500 grams of food, 1.5 grams of fragrant leaves can be enough. If the fishy smell is particularly heavy, the dosage needs to be doubled.
4. Amomum tsaoko
Tsao Tsao-ko warms the spleen and stomach and tastes fresh. It plays a finishing touch when placed on braised pork noodles. It has a thick shell, and the general dosage is 1 g to 3 g per 500 g of meat. When placed, pat it with a knife to crack its shell.
5. Angelica dahurica
Angelica dahurica is fragrant, which has a good effect of removing fishy smell and enhancing fragrance. Generally, the dosage of Angelica dahurica is the largest among chicken, shrimp, pork and other ingredients, and the dosage of Angelica dahurica is one of the best in the formula. Generally, 500 grams of ingredients and 3 grams of angelica dahurica can be used.
6. Lilacs
Clove is warm and has a strong taste. It plays a role in inhibiting bacteria when placed in braised pork. It is not advisable to put too much of it. Too much meat will make it bitter. The dosage is about 0.3 g per 500 g meat.
7. Cardamom
Cardamom, also known as cardamom, smells of mint, and the big and bright ones are the best. Cardamom can well remove the fishy smell of ingredients and greatly enhance the fragrance. When used together with Angelica dahurica, the effect of removing fishy smell and enhancing fragrance is doubled. Generally, 500 grams of ingredients and 2 grams of cardamom can be used.
8, fennel
Foeniculum vulgare is a relative of aniseed. Its main function is to remove the fishy smell in meat and increase the fragrance. Its dosage is 0.2g per 500g of meat.
9. Chenpi
Pericarpium Citri Tangerinae mainly plays a neutralizing role. Generally, if there are too many spicy spices in the pot, you can put some Pericarpium Citri Tangerinae to neutralize the spicy taste and speed up the stew. Generally, 500 grams of ingredients and 3 grams of Pericarpium Citri Tangerinae are used. To make the pork more soft and rotten, this dosage can be a little more.
10, licorice
Glycyrrhiza uralensis Fisch is a traditional Chinese medicine, which tastes sweet and fragrant. Its main function in braised pork is to increase the sweetness and make the taste of meat more diverse. The dosage is per 500 grams of meat 1 gram.
Refer to Baidu Encyclopedia-Angelica dahurica for the above contents.