Fennel water is an essential condiment in China cooking.

Fennel water is a traditional condiment in China, which is mainly made of anise, fragrant leaves, cinnamon and pepper. Anita is the fruit of fennel, which has a unique aroma and taste and is one of the essential condiments in China cooking. Fennel water is a liquid seasoning made by soaking anise and other spices in water, which has a strong aroma and taste and can improve the taste and flavor of dishes.

Method for making fennel water

To make fennel water, you need to prepare the following materials:

20g fennel

5 grams of fragrant leaves

5 grams of cinnamon

5 g pepper

500 ml of water

The steps are as follows:

Wash the spices such as star anise, fragrant leaves, cinnamon and pepper with water.

Put the spices in a casserole and add water.

Heat over medium heat, boil and stew for 20 minutes.

Let the aniseed water cool naturally after flameout.

Filter the spice residue with gauze and pour fennel water into a clean bottle.

Refrigerate in the refrigerator.

Use of fennel water

Fennel water can be used to flavor various dishes, such as stews, soups and cooked food. It can enhance the aroma and taste of dishes and make them more delicious. When cooking meat dishes, adding appropriate amount of aniseed water can remove the fishy smell of meat and make the dishes more fragrant and delicious.

Matters needing attention

When making fennel water, we should pay attention to the following points:

Spices should be washed with clear water to avoid residual impurities affecting the taste.

When boiling fennel water, simmer slowly with low fire to avoid boiling or burning.

Gauze should be used when filtering fennel water to avoid perfume remaining in fennel water.

The aniseed water can be kept for a period of time, but it should be kept in the refrigerator to avoid deterioration.