Many people who stew pork or mutton only know to add star anise, cinnamon, and bay leaf, which are the most basic seasonings. When stewing with these basic seasonings, the meat will only have a faint aroma, and the stewed meat can even have a heavy fishy smell, which makes many people reluctant to stew various meats at home. When someone asks me how to make the stewed meat smell fragrant,I will tell them to add two kinds of spices on top of the basics, because these two spices have excellent fragrance-enhancing and greasy-reducing effects. As long as you add these two spices, the meat will become more fragrant and more tender,No matter what stew you make, you can add these two spices.

Safflower (Sand Ginger)

Safflower, also known as Sand Ginger and Cardamom, has a faint minty flavor and a slight bitterness.Saffflower has the effects of removing fishy smell, reducing oiliness, and enhancing fragrance, especially in enhancing fragrance. It ranks first among all spices.Whether it's stewing, boiling, or braising various meats, Safflower can remove the oiliness of the meat, so Safflower has a wide range of uses. Safflower is often used with bay leaf and cinnamon to make the fragrance of safflower fully enter the meat, making the meat taste fresh and delicious. Because of the bitterness of safflower, the amount of safflower should not be excessive. Generally, 1 jin (approximately 2.2 pounds) of meat can contain 1.5 grams of safflower. Some small vendors in the market sell cardamom as safflower.