1. Pork Usually, the main spices of pork are star anise+cinnamon+nutmeg+galangal+Amomum villosum, and the auxiliary spices are clove, pepper, licorice, white button, dried tangerine peel, tsaoko, fennel, fragrant leaves, angelica dahurica, kaempferia kaempferia, vanilla seed, etc.
2. Beef owners. Spice star anise+cinnamon+fennel, auxiliary spices are added with nutmeg, Amomum Tsaoko, Pericarpium Citri Tangerinae, Bibo, Glycyrrhrizae Radix, Radix Aucklandiae, Fructus Tsaoko, and grass cuttings.
3. Chicken. Star anise+Angelica dahurica+Cinnamomum cassia+Alpinia officinarum is the main spice, and Amomum villosum, Amomum tsaoko, Pericarpium Citri Tangerinae, Amomum tsaoko, Fructus Foeniculi, Radix Angelicae Sinensis, Rhizoma Kaempferiae and other auxiliary spices are added.
4. Duck meat. Main spices are star anise+cinnamon+angelica dahurica+white button, and auxiliary spices are tsaoko, nutmeg, clove, rapeseed, fennel, galangal, Gan Song, Lingcao, etc.
5. mutton. The main spice is angelica dahurica+white button+fennel+pepper, and the auxiliary spice is cumin, Amomum tsaoko, Kaempferia Kaempferia, Amomum villosum, Alpinia officinarum, fragrant leaves, etc.
6. Aquatic products. The main spice is nutmeg+star anise+pepper+fragrant leaves, and the auxiliary spices are Amomum villosum, rapeseed, clove, citronella, dried tangerine peel, angelica dahurica, kaempferia kaempferia and Gan Song.
In a group of formulas, when determining the main ingredients, three conditions should be met for the marinated ingredients: first, the effect of enhancing fragrance is the most obvious; second, the effect of removing fishy smell is the most prominent; and third, the ability of imparting flavor is the most outstanding. In order to become an auxiliary material in the formula, two conditions need to be met: one is that it can further assist the main material in removing fishy smell and differences, and the other is that the taste and aroma presented after being matched with the main material are consistent with the overall flavor type of braised dishes. In our practical application, as long as we know the taste characteristics, ingredients and general dosage of various spices, we can match the appropriate spice formula. With this basic framework, we can add some other auxiliary spices according to the characteristics of the ingredients. However, there are not too many kinds. For general household use, 12- 15 kinds of spices are enough. If we open a shop, we can increase it to 18-24 kinds because of the large amount of halogen goods. When mixing ingredients, the simple way is to match them according to the ratio of main 2 auxiliary 1, that is, the auxiliary spice is half of the main spice.