What seasoning should I put in the pot-stewed vegetables?

Clove, star anise, cinnamon, fennel, etc.

1, star anise: this is a common main ingredient in brine, and it is mainly used for flavoring in brine.

2, cinnamon: the appearance is coiled, the smell is fragrant, the entrance is sweet and slightly numb, the epidermis is grayish brown, and the endothelium is reddish brown. Used in braised pork, it has the function of enhancing fragrance, relieving boredom and removing odor. The quality produced in Guangxi is better.

3, fennel: shaped like a grain of rice, smells fragrant and has no medicinal taste, and the fragrance is pleasant. When buying, it is better to have light green color, rich aroma and full particles, which belongs to the main ingredient of braised dishes.

4, cloves: rich fragrance, taste the feeling of tongue numbness. Because its fragrance is too strong, you can't use too much. Just use two or three tablets at home, otherwise it will grab the taste very badly. Cloves are divided into cloves and female cloves, and cloves are usually used for braised pork.

Extended data:

Precautions:

1, the tender sugar color is usually added to the brine, so that the brine will be sweet. After adding the tender sugar color, licorice can't be added. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar to the salted braised pork, you can still consider adding a little licorice.

2. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

3. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.

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