In braised pork, generally, four spices, namely star anise, cinnamon, prickly ash and pepper, are the dominant ingredients of different flavors. Illicium verum is suitable for most ingredients, and it is fragrant and fast; Cinnamon is light-fragrant, with outstanding front taste and spicy taste; Zanthoxylum bungeanum is spicy and pepper is spicy.
Each spice has its own unique smell, which will not be presented separately in all brines. They all perform their respective duties in the form of combination, assisting and restricting each other, and fostering strengths and avoiding weaknesses, so as to achieve the final compound flavor of ingredients, and * * * casting a delicious braised pork with color, fragrance and taste.