1, octagon
Star anise, also known as anise, is brown or reddish brown in color, and even has eight horns, which is a good product. Star anise can remove the fishy smell of ingredients and greatly endow them with fragrance. It is the most commonly used spice in stewing, pickling and burning. Generally, 500 grams of ingredients and 2 grams of star anise are enough. If it is a food with a weak smell, you can use 1 g star anise.
2. Cinnamon
Cinnamon, also called cinnamon, tastes good and has a strong fragrance. Cinnamon can remove fishy smell, enhance fragrance and relieve boredom. Like star anise, it has a wide range of uses and all kinds of ingredients can be used. Generally, 500 grams of ingredients and 2 grams of cinnamon are enough. If the fishy smell is particularly strong, the dosage needs to be doubled.
3, fragrant leaves
Fragrant leaves, also known as laurel leaves, are light green in color and rich in fragrance, which is the best to eat. Fragrant leaves can remove all kinds of odors in food and also have antiseptic effect, so they are widely used. Generally, 500 grams of food, 1.5 grams of fragrant leaves is enough. If the fishy smell is particularly strong, the dosage needs to be doubled.
4. Amomum tsaoko
Tsaoko warms the spleen and stomach and tastes fresh. Put it on the braised pork noodles to make the finishing touch. It has a thick shell. The general dosage is 500 g meat 1g ~ 3g. When it is released, pat it with a knife to crack its shell.
5. Angelica dahurica
Angelica dahurica has a fragrant smell, which has a good effect of removing fishy smell and enhancing fragrance. Generally, the dosage of angelica dahurica is the largest in chicken, shrimp, pork and other ingredients, and the dosage of angelica dahurica in the formula is also one of the best. Generally, 500 grams of ingredients and 3 grams of angelica dahurica are enough.
6.lilacs
Cloves are warm and have a strong taste. Put it in braised pork to play an antibacterial role. It is not advisable to put too much. Eating too much meat will make it bitter. The dosage is about 0.3g per 500g of meat.
7.cardamom
Cardamom, also known as cardamom, smells like mint, and the big and bright ones are the best. Cardamom can well remove the fishy smell of ingredients and greatly enhance the fragrance. When used together with Radix Angelicae Dahuricae, the effect of removing fishy smell and enhancing fragrance is doubled. Generally, 500 grams of ingredients and 2 grams of cardamom are enough.
8. Fennel
Fennel is a close relative of fennel. Its main function is to remove the fishy smell in meat and increase the flavor. Its dosage is 0.2g per 500g of meat.
9. Chenpi
Pericarpium Citri Tangerinae mainly plays a neutralizing role. Generally, if there is too much spicy seasoning in the pot, you can put some dried tangerine peel to neutralize the spicy taste and speed up the stew. Generally, 500 grams of ingredients and 3 grams of dried orange peel are used. To make the pork more soft and rotten, this dosage can be a little more.
10, licorice
Glycyrrhiza uralensis Fisch is a kind of traditional Chinese medicine with sweet taste. Its main function in braised pork is to increase the sweetness and make the meat taste more diverse. The dosage is 500g meat 1 g.
The above contents refer to Baidu Encyclopedia-Angelica dahurica.