Braised pork, a home-cooked traditional delicacy, is deeply loved by people for its aroma and mellow taste. However, the key to making a delicious braised pork is how to remove the fishy smell of the ingredients and how to use spices to enhance the taste and flavor of the braised meat. In this article, we'll focus on five commonly used spices and explain how to use them for different ingredients.
1. Ginger is used to remove the smell of pork.
Galangal, produced in Guangdong, Guangxi, Yunnan and other places, is a bitter spice with a strong aroma. It has a spicy taste, which effectively removes fishy odors and adds a unique aroma to the ingredients. Compared to common ginger, galangal is not as spicy and has the same deodorizing effect as ginger, but it has a refreshing quality that makes the aroma lighter. In the brine, galangal mainly plays the role of removing fishy odor and dispelling odors, and at the same time can enhance the compound aroma of the brine.
When you are preparing 50 catties of brine, it is recommended that the dosage of galangal is between 20-60g.
2. Use Angelica dahurica to remove the smell of chicken.
When cooking chicken and poultry ingredients, angelica angelica is a preferred spice. Angelica dahurica has a strong ability to remove odors, especially for poultry ingredients, and its pertinence is more prominent. Not only that, Angelica angelica can also add aroma to the chicken, which is why many grilled chicken chefs choose Angelica angelica. Among the spice recipes of China's famous Texas Grilled Chicken and Daokou Roast Chicken, Angelica Angelica is regarded as the most used ingredient. Therefore, Angelica angelica is also one of the indispensable and important spices in the production of braised chicken.
When preparing 50 kg of brine, the dosage of Angelica dahurica is recommended to be 15-60g. If it is used as a gentleman's material, it is generally 50g;If it is used as a raw material, the dosage is generally not less than 15g.
3. Beef is used to remove the fishy grass fruit.
Grass fruit plays a vital role in brine, and its effects on relieving oiliness, removing fishiness, suppressing odors and enhancing flavor are remarkable. Especially when processing beef and mutton, the effect of grass fruit on removing the smell and relieving oiliness is commendable. The Mongols know this and often use it to cook beef and mutton to make the ingredients even more delicious.
The grass fruit is very compatible with beef and sheep ingredients, and when it is stewed with angelica, the aroma of each other complements each other and complements each other. Therefore, when marinating beef and mutton, the combination of grass fruit and angelica is an excellent choice to enhance the flavor. 
Fourth, use cumin to remove the smell of mutton.
Cumin, the best partner of barbecue, is also an indispensable spice in the kitchen. When it is ground into powder with other spices and sprinkled on top of roasted livestock and poultry, it can not only effectively remove the fishy meat, but also dissolve the oiliness and add a unique flavor to the ingredients. For mutton, especially barbecue, which is the favorite cooking method of the Uyghur compatriots, cumin is an indispensable spice. In a dry and heavily oily environment, it works best and perfectly neutralizes the flavor of the lamb.
When preparing brine, the amount of cumin also needs to be carefully controlled. As a gentleman's material, the dosage is 30-50g;As a feeding, the dosage is 10-20g;As an adjunct, the dosage is about 10g. Master these tips to make your barbecue and braised pork even more delicious.
5. Seafood is fishy with lemongrass.
Citronella grass is widely distributed in a variety of environments in our country and has a wide variety. When you enter it, you will immediately feel a unique cooling sensation and aroma that fills your mouth. In brine, citronella plays an important role: it not only adds aroma, but also has the function of sterilization and deodorization, making the brine more fresh and transparent. For braised meat, lemongrass gives it its ethereal aromatic character. When it comes to seafood, lemongrass is an indispensable companion. It not only suppresses the fishy smell of seafood, but also adds a fresh flavor to it and enhances its umami.
Some chefs skillfully use lemongrass and salad oil to boil sesame oil in a ratio of 1:5, and add it to the seafood when cooking to make it even more delicious. When preparing 50 catties of brine, the recommended dosage of citronella is 4-7g.
Summary: When making braised pork, choosing the right deodorant spices is the key to enhancing the taste and flavor of braised pork. For different ingredients, the selection of corresponding deodorant spices can more effectively remove the fishy smell of the ingredients and improve the deliciousness of the ingredients. By mastering the characteristics and functions of these five deodorizing spices, we can better apply them to the production of braised pork. Of course, these spices need to be used flexibly in practice.
I want to learn how to make braised pork, but I don't know anything about spicesDon't worry, we have 30 years of seasoning experience to share practical dry goods for you!If you have any questions, leave a message directly, and we are ready to answer them for you. Let the spices and ingredients be perfectly combined, so that every bite of braised pork becomes a feast for the taste buds!