I would like to ask which spices are needed for braised pork?

1. The spices used for braised pork are those types: star anise, sand ginger, cinnamon, bay leaf, fennel, licorice, ganoderma, amomum villosum, cardamom, sabaiko, grass fruit, clove. These are dry spices, which can be bought at dry goods stores. They are also very common and widely used. For example, braised pork, braised duck, braised beef, braised pork liver and other braised meats are all used.

2. In addition, in addition to these dry spices, other spices need to be used: green onions, ginger, dried Sichuan peppercorns, dried red peppers, Shaoxing wine, rock sugar, monosodium glutamate, salt, dark soy sauce, Light soy sauce. You may not be able to buy these things in dry goods stores. Some of them have to be bought at vegetable stalls and non-staple food stores. They are also very common spices and are generally not expensive.

3. You can buy more of the above spices at one time. Most of them can be stored for a long time. You can also keep some at home. They can also be used in some stews and cooking.

4. Generally speaking, the role of spices is to remove the odor and mutton in the meat, thereby increasing the umami flavor of the meat, increasing the fragrance of the meat, increasing the taste of the meat, and making the meat taste more fragrant and fresh. , more delicious. Some spices enhance color, some spices enhance flavor, some spices remove odor, and some spices change taste.

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