Why do you want to wrap herbs in soup with spices? At first, it was important to wrap soup with seasoning for two reasons. One is that spices and meat can't be mixed together, and not all spices are wrapped in gauze. On the premise of cooking by myself, I wrapped pepper seeds, star anise, cinnamon and pepper with gauze. If it is onion, ginger and garlic, it is usually thrown in, and few people wrap it in gauze.

For soup, the seasoning is wrapped in gauze. In order not to mix the seasoning with the meat, it is not easy to taste the seasoning when eating the meat. In order to facilitate the next application, the meat is cooked only once, but it has not fully played its role as a condiment and has a certain taste. Therefore, when the meat is cooked, you can take it out and change it next time. If you mainly eat meat, you must use boiled water for cooking. This kind of meat tastes delicious because it contains "fresh chemicals" such as phosphoric acid and inosine. Cook the meat can quickly solidify the protein on the surface of the meat, so that fresh chemicals and nutrients in the meat are not easy to penetrate into the soup, and the stewed meat tastes delicious. Moreover, not every practice will be like that, because after being wrapped in gauze, if you want to fully stimulate the fragrance of this seasoning, you must let the water, that is, the juice, not pass through the seasoning package at all. I can only do this when I cook a dish that must be stewed for a long time, such as pork belly chicken. To make this dish, the essential seasoning must be white pepper, preferably the kind of pepper seeds. On the premise of boiling soup, wrap it in gauze and throw it together.

I think it is advantageous to wrap the seasoning with contrast gauze. If you wrap it in gauze, make sure that the juice of the dish doesn't pass through the seasoning bag at all. Even so, the heating may not be very uniform, and it may not completely stimulate its taste. Therefore, it is generally necessary to stew the vegetables for a long time, and then clamp the seasoning with gauze.

For ginger, the actual function of Guangdong is to remove fishy smell, and there are many operation methods, such as slicing, shredding and slicing. There are also many main uses, such as steaming fish, putting it on a basin before cooking, stuffing ginger slices into the stomach of fish or confessing from the stomach of fish. If you go to some restaurants that look high-end, you will get rid of this kind of ginger when you eat, because its important function is to get rid of fishy smell, so don't eat it.