Spices to put in cooking beef are allspice, cardamom, grass nuts, cumin, black pepper, cinnamon, star anise, thirteen spices and sanya.

1, fragrant leaves.

Scented leaves are the leaves of the bay tree, which has a very strong aroma and is a perfect first choice for beef stew.

2, cardamom.

The aroma of cardamom is a bit special, and it is an indispensable spice for beef stew.

3, strawberry.

Grass berries are oval in shape and have plenty of aroma, so before cooking, fry them briefly over a fire.

4, cumin.

Cumin, its flavor can stay on the beef for a long time, stewed beef can be appropriate to put some.

5, black pepper.

Black pepper (scientific name: Piper nigrum), is a flowering vine of the pepper family, also known as black Chuan, native to the Indian Malabar Coast (Malabar Coast). Its fruity flavor is pungent and is one of the first spices used by people.

6, cinnamon.

Add cinnamon when cooking beef, you can remove the fishy flavor in the beef, and can add the aroma of beef.

7, thirteen flavor.

Thirteen spices this seasoning because of the integration of many kinds of spice flavor, so in the cooking of beef can also be added, can also play a role in removing the fishy flavor, increase the role of flavor.

8, Yamana.

Shannai is commonly known as sand ginger, and the smell of beef is very consistent, very suitable for brine beef, in the brine there is unctuous, increase the aroma, and the role of taste. Shanai has dry and wet points, dry and wet degree of different brine impact is also different.