Stewed mutton soup with angelica dahurica. Because angelica dahurica removes the odor. So mutton stew is made of angelica dahurica. When making mutton soup, angelica dahurica must be added to remove the fishy smell, which will destroy the unique smell of mutton, retain the original flavor of mutton soup and increase the aroma of mutton soup.

It will also play a role in blending various tastes. If you are cooking beef dishes like beef offal soup, it is better to add Radix Angelicae Dahuricae to remove fishy smell, so you must use Radix Angelicae Dahuricae to cook beef dishes.

Nutritional value of angelica dahurica

Angelica dahurica can enhance fragrance and taste, deodorize and remove foreign substances, and stimulate appetite. Compared with other spices, it can be used in sauces, marinades, stews, stews, chefs and other dishes, and prepare compound spices. 0.06%-0.5% in pork, 0.07%-0. 1% in beef, 0.08%-0. 1% in enema and 0.02%-0.25% in poultry. Many famous foods, such as knife-edge roast chicken, Liaocheng smoked chicken and medicated diet, Chuanqiong white fish head, have been added.