When it comes to cooking braised sheep's head, if you can only choose three spices to remove the smell and add flavor, then angelica, cumin and kaempfera are undoubtedly the best choices.
1️⃣ Angelica dahurica, as a commonly used Chinese medicinal material, has a strong and unique aroma. In the cooking of braised sheep's head, Angelica angelica can not only effectively remove the smell of mutton, but also add a fresh aroma to the dish. It contains volatile oils that can penetrate into the meat and make the taste of braised sheep's head more mellow.
2️⃣ Cumin, also known as fennel seeds, is a common spice. Its aroma is mild and persistent, with a special sweetness. In the production of braised sheep's head, cumin can neutralize the fishy smell of mutton and make the meat more delicious. At the same time, cumin also has a certain appetizing effect and is able to increase appetite.
3️⃣ Kaempfera, also known as sand ginger or triadow, is a spice with a strong aroma. In the cooking of braised sheep's head, the aroma of Shannai can quickly penetrate into the meat, making the aroma of braised sheep's head even stronger. In addition, Kaempfera also has a certain deodorizing effect, which can further enhance the taste of braised sheep's head.
The combination of these three spices can not only remove the fishy smell of mutton, but also enhance the aroma and flavor of the dish. When cooking braised sheep's head, just add the right amount of these three spices to make a delicious dish.
