Wang Shouyi thirteen incense and forty flavors are all these.

Thirteen Fragrances in Wang Shouyi: refers to 13 Chinese herbal medicines with unique fragrance, including nutmeg, Amomum villosum, nutmeg, cinnamon, clove, pepper, star anise, fennel, radix aucklandiae, radix Angelicae Dahuricae, rhizoma kaempferiae, galangal and dried ginger. Generally speaking, the proportion of "thirteen incense" should be: pepper, aniseed, cinnamon, kaempferia galangal, tangerine peel, angelica dahurica, each with 65,438+0, and then they are combined to form "thirteen incense". It can also be used alone, such as fennel, which has a strong smell and is most suitable for vegetarian dishes and bean products; Angelica dahurica used in beef and mutton can remove fishy smell and increase flavor, making the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; Pericarpium Citri Reticulatae and Radix Aucklandiae can make the smell elegant 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. Smoked chickens, ducks and geese, with nutmeg and cloves, can make the smoked taste unique, chewy and full of fragrance. According to the old man, when making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately, preferably in non-toxic and tasteless edible plastic bags to prevent the spice from "regaining its moisture" or losing its flavor. When using, it is not the more the better, but the right amount, because cinnamon, clove, fennel, ginger and pepper are all natural condiments, but if used in excess, they also have certain side effects, even toxicity and mutagenicity, so it is appropriate to "use less and use more".