Bitter condiments have three common characteristics. One is to remove odor, which is used to remove fishy smell and adjust taste when cooking fish dishes, and the effect is very good; Second, it is warm, pungent and slightly bitter, and has a unique fragrance, which can add fragrance to dishes; Third, don't use more, a little more will produce bitterness and medicinal taste.

The following are several commonly used bitter spices:

Amomum villosum is mostly used in various cooking methods such as stewing, stewing, roasting, marinating, sauce making and pickling. Mainly plays the role of removing fishy smell, deodorizing, seasoning and enhancing taste. It is a common spice for braised pork and eggs. There is a refreshing feeling. Suitable for oily meat, which helps to improve the flavor of meat. Amomum villosum can be used alone (whole grain, crushed and processed into powder), or it can be made into compound seasoning with other raw materials.

Amomum tsaoko is a good cooking seasoning, which is known as "one of the five spices" in food seasoning and is an essential seasoning for making five-spice powder, curry powder and so on. Cooking can be broken or used as a whole, and most of them are used to remove fishy smell. No matter frying, boiling, stewing, braising, or boiling beef, mutton, dog meat, poultry meat and fish, a proper amount of Amomum tsaoko can be added as seasoning, which has the functions of removing fishy smell, odor, antisepsis and enhancing fragrance, especially for rabbits.

There will be no strong smell before putting it in the pot. Stewed for a long time will be fragrant and delicious, and the taste is particularly good. Before using tsaoko, burn it before adding it to the soup. It tastes better, that is, burn the shell of Amomum tsao-ko with fire, and then scrape off the burnt part, so that the taste will be more fragrant.

Angelica dahurica is not only a medicinal material, but also a spice condiment, which has a wide range of uses. As one of the raw materials of Thirteen Fragrances, it is an important member of the spice family. Its taste is fragrant and slightly bitter, and it has the functions of removing peculiar smell, enhancing taste, seasoning and appetizing. It is often used in cooking methods such as boiling, pickling, dipping, stewing, steaming, frying, roasting and pickling. Angelica dahurica, as the bottom material and marinade of hot pot, has the effects of improving taste, keeping fresh and preventing corrosion. Angelica dahurica is added to the soup in the south, which is very popular with local people, such as "Angelica dahurica Chuanxiong Fish Head Soup". Adding angelica dahurica to beef and mutton cooked in the north can remove fat and increase freshness, making the meat fresh and tender. The dosage of angelica dahurica in dishes should not be too much, otherwise it will easily produce a strong taste of traditional Chinese medicine and make dishes bitter. Daliang ginger is sweet and greasy, which can inhibit the bitterness of Angelica dahurica, so it can be used together. Secondly, Radix Angelicae Dahuricae mixed with clove and tsaoko can enhance the fragrance of Radix Angelicae Dahuricae and achieve its functions of deodorization, sterilization and antisepsis.

Dried tangerine peel is often used for frying, roasting, stewing, frying and other cooking. It has the functions of removing fishy smell, enhancing fragrance and freshness, decomposing fat, relieving greasy, and detoxifying fish and shrimp. Using dried tangerine peel when stewing meat can not only relieve the greasy taste, but also make the meat fruity. Pericarpium Citri Reticulatae and Radix Aucklandiae can make the smell elegant and fragrant; Fish and meat with dried tangerine peel can remove fishy smell, and the food is especially delicious.

In seasoning, removing fishy smell and increasing freshness is the core value of dried tangerine peel. When cooking scaleless fish such as silver carp, yellow carp and pond lice, dried tangerine peel must be indispensable. Otherwise, no matter how much ginger onion is used, its fishy smell cannot be completely eliminated. Just put a few dried tangerine peel shreds in, open the lid, there is no fishy smell, only a faint scent can be smelled, which is very appetizing.

When making beef balls, chop the beef first, adjust the taste, chop the tangerine peel that has been used for more than six years, put it into the meat, glue it, and squeeze it into balls. When it matures, it will leave a fragrance after passing through the teeth, which is wonderful and unforgettable.

Braised abalone, roasted sea cucumber, stewed fish belly, three snake soup and other delicacies need dried tangerine peel to remove fishy smell and enhance fragrance. Chenpi duck, Chenpi goose web, Chenpi shad balls and Chenpi beef balls will make the dishes more perfect.

Kaempferol contains borneol, camphor oil ester, ethyl cinnamate and other ingredients. It has a strong aromatic smell and is slightly bitter, and has the functions of removing fishy smell, enhancing fragrance and seasoning. Cooking is mostly used for burning, marinating and spicy hot pot. Sichuan cuisine has "Shajiang cuisine", that is, the main ingredient is cooked with a lot of kaempferia kaempferia, dried red pepper and dried pepper, which is delicious and fragrant. Using Sannai and ginger to make fish can not only remove the fishy smell, but also make the fish crisp, tender and fragrant. Kaempferia kaempferia can also improve the flavor of cooked meat products and reduce the greasy feeling; Inhibit microbial growth and prevent cooked meat from spoilage. Guangdong people use Kaempferia Kaempferia as brine chicken. One of the main condiments of the famous dish "White Cut Chicken" in South China is fresh hawthorn, which is fragrant but not greasy and full of flavor. Alpinia officinarum can be used alone, as a whole, or crushed into powder, or mixed with other raw materials to make a new condiment. It is often used in cooking, marinating, sauce, roasting, frying, stewing, steaming, frying, roasting, pickling and other cooking methods, such as braised chicken, smoked chicken and steamed pork with ginger powder. Among them, the powder in "Jiang Sha Steamed Pork" is fried with 25g of Alpinia officinarum, 5g of Kaempferia Kaempferia/Kloc-0 and 50g of glutinous rice until it is not burnt, taken out, cooled and ground into powder. This powder can also be used to steam all kinds of meat, which can make the meat fat but not greasy and rich in flavor.