When it comes to meat stews, both cardamom and nutmeg can be used to enhance the texture and flavor of the meat, but they are used in slightly different ways and with slightly different results.

First, cardamom. Cardamom is used in cooking in two main ways: cardamom and cardamom. The list of ingredients for cardamom stewed lamb includes: 500 grams of lamb, 30 grams of cardamom, 10 grams of ginger, 1 spoon of cooking wine, the right amount of salt, the right amount of water. The preparation steps are: wash and cut the mutton, blanch and drain for spare; add water to the pot, add cardamom and ginger, bring to a boil and then turn down the heat to cook for 10 minutes to fully extract the flavor of cardamom; add the mutton pieces to the pot, add the cooking wine, and simmer on medium heat for 1-2 hours until the mutton is cooked; add salt to taste, and then cook for another 10 minutes.

Then, nutmeg. Cardamom can increase the aroma and taste of meat when stewing, and also has the effect of strengthening the spleen and stomach, eliminating food and resolving accumulation, and stopping diarrhea. However, it should be noted that nutmeg should not be used in excess, and excess may lead to poisoning.

The above is the use of cardamom and nutmeg in meat stew and precautions, you can choose and use according to personal taste and needs.