No matter what kind of meat stew, don’t forget these 3 spices

1. Cinnamon

Cinnamon is one of the most used spices by the Chinese and the earliest, it is also known as the “king of spices”. Cinnamon bark contains a lot of oil, volatile, rich aroma, suitable for cooking with meat dishes.

Adding cinnamon when stewing meat can enhance the flavor and remove the fat, which greatly enhances the appetite.

Cinnamon is hot, adding cinnamon to stews can not only increase the aroma but also can spread the solder, warm the stomach. People who often have a cold stomach in the fall, fear of the cold in the winter can significantly improve their condition after eating pork stew with cinnamon.

Note: Cinnamon itself has a strong aroma and color, which is not suitable when cooked with white meat such as chicken. White meat easily turns black, affecting the appearance of the dish.

2. Cardamom

Cardamom mainly grows in Yunnan province, Guizhou, China. In addition to being a spice, it is also a medicinal plant. The aroma of cardamom is very unique, with the smell of mint and chives before drying mixed with smoke. Cardamom after drying has a strong aroma, often used to stew meat.

The taste of cardamom is quite pungent, when added to the meat, it helps to eliminate the fishy smell and increase the aroma very effectively. If you add too much cardamom to the dish, it will make the meat taste bitter, you need to pay attention to this.

3. Dried tangerine peel

Dried tangerine peel is a common spice in Chinese cuisine, many people have seen it but may not know much. Dried tangerine or orange peels can be used for more than 1 year before being used as a spice.

Ordinary people rarely add tangerine peel when stewing meat, but it is an essential seasoning that restaurant chefs use to stew meat.

Meat after stewing for a long time will have a fatty taste, the skin will have a fruity aroma, and the water will have a slight sour taste. Adding tangerine peel to stews can not only increase the aroma, remove the peculiar smell, but also reduce the stickiness, the meat will be more delicious.

The longer the tangerine peel is preserved, the higher the value. In addition to stewing meat with tangerine peel, it is also used by many people to drink.


– After the tangerine peel enters the body, it will react with enzymes, so women who are taking the drug should be careful.

– Pregnant women with weak body, cold tangerine peel will adversely affect the fetus.

In short, if using the right seasoning when stewing meat, it not only helps to eliminate the fishy smell but also makes the meat more delicious. But it should be noted that, even the best spices should be used in moderation so as not to backfire.

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