Spice recipe for stewed meat

: 1. Geranium leaves, fennel, tangerine peel, and sand ginger. Geranium leaves are also called laurel leaves, which are made from dried leaves of the laurel tree. The leaves are oval, slightly pointed at the top, and fragrant. Because fragrant leaves have a strong aroma, they can well cover up the fishy smell, but the amount should not be too large, otherwise it will cover up the taste of the ingredients themselves. Bay leaves are suitable for use when cooking beef.

2. Nutmeg, grass fruit, clove, angelica. Nutmeg is also called nutmeg and nutmeg, and can also be used as medicine. The spice nutmeg is oval in shape about the size of broad beans, has fine lines on the skin, is gray-brown, and has a strong aroma. Nutmeg has the effects of warming the body, promoting qi, digesting, removing phlegm, strengthening the intestines, sobering up and detoxifying. Nutmeg is suitable to be added when braised meat. When stewing beef and mutton, nutmeg can be added to enhance the freshness and remove the fishy smell. Do not use too much nutmeg, otherwise it may cause poisoning.