Cooking pork put seasoning better: pepper, large incense, ginger, Chenpi, grass nuts.

First, pepper.

For pork, peppercorns are the most fishy and fragrant to the odor. Pork put pepper that can be really fragrant.

Secondly, the big fragrance.

In all meat, I'm afraid that only pork needs the most incense. Daxiang that anise, however, Daxiang is different from peppercorns, ginger, these spices, its flavor is strong, if you put too much is not good, generally two pounds of meat put 2-3 anise is enough.

Third, ginger.

Ginger is the king of all flavors, no matter what meat, cooking what dishes, feel the knife on the board are less of its shadow, the role of natural needless to say.

Fourth, Chenpi.

Many people are afraid to stew pork at home do not put Chenpi, but, in the restaurant or marinated meat store, which is stewed pork is one of the chefs must put the seasoning. Because the pork itself is easy to fat, and Chenpi belt has a fruity flavor, slightly acidic, put it, not only can go to the odor, more importantly, also can solve the grease.

Fifth, grasshopper.

Grass berries are also an extremely common spice, rich and unique flavor, the amount of the right, not only can go fishy in addition to the stink, but also make the food unique flavor. Stewed pork, add 2 fruits of grass can add fragrance, and like mutton such as heavy meat will join the fruits of grass and better deodorization.