1, To make a good stewed food, the exact proportion of brine and spices is very important, and the proportion of spices added is also different according to different stewed ingredients. For example, the proportion of stewed duck, beef and mutton with strong fishy smell will be larger than that of stewed chicken and pork, and mastering the proportion of brine and spices is also a basic condition for a stewed food master.

2. The ratio of bittern to spices in marinated vegetables is 2%-5%. The master of marinated vegetables explained this ratio as follows: 100 kg. Spices in bittern below 2% can't suppress fishy smell and peculiar smell, while bittern above 5% is bitter. With the use standard of bittern spices, we will refine the proportion of different spices:

3. Junliao: The so-called Junliao is the protagonist in the formula of braised dishes, which mainly plays a role in enhancing the fragrance of brine, accounting for 35-40%.

4. Minister materials: Minister materials are used to assist the fragrance enhancement of monarch materials, accounting for 20-25%.

5. Seasoning: It plays a role in balancing the taste in brine (dried tangerine peel and licorice have the characteristic of balancing the taste). Proportion: 10- 15%.

6. The proportion of monarch, minister, assistant and envoy materials in spices is basically: 4:2: 1, give a simple example; Royal ingredients: star anise cinnamon nutmeg minister ingredients: Alpinia officinarum, pepper Bibozzo, clove, dried tangerine peel and licorice. Their ratio is: star anise cinnamon, nutmeg, pepper Bibo, Alpinia officinarum, 2g clove, dried tangerine peel and licorice 1g, and they can be added to the brine according to the ratio of 2%-5%.