When cooking duck stew, choosing the right spices will not only remove the smell and enhance the flavor, but also make the duck more flavorful. If only three spices are used, we recommend sand kernels, weeds and grass cardamom, each of which plays an integral role in the stewing process.
1️⃣ Sand kernels, known as the "king of spices", have a unique aroma that can penetrate deep into the duck meat and make the meat more delicious. Sand kernels also have appetizing and spleen-strengthening effects, which can increase appetite and make people appetite. During the stewing process, the aroma of the sand kernels will slowly penetrate into the duck meat, neutralizing the fishy smell of the duck meat and bringing a light fragrance at the same time.
2️⃣ Pai Cao, also known as Xiang Pai Cao, is a spice with a strong aroma. When stewing duck meat, weed removal removes the fishy smell from the duck meat while bringing out a unique aroma. Grass removal also has an anti-greasy effect, which can make the stewed duck meat more refreshing.
3️⃣ Grass cardamom, also known as grass fruit, is one of the spices commonly used in stewing meat. Grass cardamom has a rich aroma and a unique flavor that removes the fishy smell of duck meat while adding flavor. During the stewing process, the aroma of the grass will gradually penetrate into the duck meat, making the duck taste more delicious and endless.
To sum up, gritty, weed, and grass are the three indispensable spices for duck stew. Each of them has a unique aroma and efficacy, which can remove the fishy smell of duck meat, and at the same time add flavor to make the stewed duck meat more flavorful and delicious. During the cooking process, these three spices can be added in moderation according to personal taste to achieve the best taste effect. #香辛料 ##调料#
