2, pepper, pepper varieties are superior to Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can suppress the smell and remove the difference, and increase the flavor.
3, ginger, pungent and wet, contains volatile oil gingerol, with a special spicy flavor. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell, suppress odor, enhance fragrance and flavor.
4, dried pepper, pungent and warm, its color is bright red, spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers. Adding dried peppers to the soup can remove fishy smell, suppress peculiar smell, and increase spicy taste and color.
5. Cooking wine, brewed with glutinous rice as the main raw material, has a soft wine taste and special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, enhance color, remove fishy smell and odor.