These four seasonings are monarch spices, which dominate the different flavor types of brine, namely, star anise is strong flavor, cinnamon is light flavor, pepper is spicy flavor, and pepper is spicy flavor, which can be matched with different minister spices. These monarch materials can also be combined with each other to be monarch and minister.

2, Amomum tsao.

Tsao-ko is warm and pungent, and has the function of removing foreign flavor and enhancing fragrance, which makes the flavor of braised pork more prominent, and Tsao-ko is indispensable for any kind of brine. In addition to making brine, tsaoko can also be added when making beef stew and fish stew, which makes the dishes rich in flavor. For fatty ingredients, you must add Amomum tsao-ko, which can remove the fishy smell and increase the fragrance.

3. Lilacs.

Clove, also called clove, has a strong fragrance and is also used to remove fishy smell and enhance fragrance. However, because the taste is too fragrant, the dosage should not be too much, otherwise it will cover the fresh flavor of the meat itself and the color of the braised pork will easily turn black. It should be noted that not all meat is suitable for clove, and mutton with clove will be "heated up" and will get hot and get angry.

4. Alpinia officinarum.

Alpinia officinarum, also known as Alpinia officinarum, is warm and pungent, and also has an aromatic smell, which can remove fishy smell and enhance fragrance. It is one of the essential spices of brine. If the ingredients have a fishy smell, you can add Alpinia officinarum to remove the fishy smell. If the fishy smell is heavy, such as mutton and poultry. Fish, etc., you can use Alpinia officinarum+Angelica dahurica, and the fishy effect is very good.

5. Angelica dahurica.

Angelica dahurica is also warm and has a strong fragrance, which is mainly used to remove fishy smell and enhance fragrance. It is often used in stew and can make the ingredients taste more delicious. When braised pork, angelica dahurica, clove and cardamom are used at the same time, which can remove different flavors and increase fragrance, and the fragrance level is richer, but we should also pay attention to the dosage.

6, Amomum villosum.

Amomum villosum is warm and pungent, and its fragrance is very strong. If you want to make bittern with strong fragrance, you can add some Amomum villosum or not. When Amomum villosum is used with fragrant leaves, the flavor of braised beef is more mellow; When used with kaempferia kaempferia, braised pork such as pig's head and trotters tastes better; With cloves and cardamom, you can marinate chickens, ducks, geese and other poultry, and the effect of removing foreign flavor and enhancing fragrance is very good.