What seasoning is the most fragrant in spicy hot pot

Malatang is a very popular and affordable snack. Nowadays, you can see all kinds of Malatang restaurants everywhere, whether on the streets or in the alleys. If you want Malatang to have a delicious taste, you must first have delicious soup. Therefore, making Malatang soup has become the most important step. When making soup, you need to add certain seasonings. So, what seasoning is the most fragrant in spicy hot pot?

Sweet Cabbage

A kind of fluffy, dark brown root spice, which is called vanilla by people in Chengdu and fragrant cabbage by people in Chongqing. In fact, it should be called sweet cabbage, also known as sweet cabbage fragrant. Sweet cabbage has a spicy smell, similar to the strong smell of turpentine. It has the effects of regulating qi and relieving pain, relieving depression and invigorating the spleen. It is used as a traditional Chinese medicine to treat chest and abdominal pain, stomach pain and vomiting, loss of appetite and indigestion. Adding this spice to soup will give it a strong aroma. The dosage at one time should not exceed 5 grams, otherwise the aroma will be "cloying".

clove

Also known as male clove and young clove, it is the flower bud of clove. The dried product is often used in cooking. It has a strong fragrance and a tingling and numbing feeling on the tongue. It is pungent and warm in nature, and has the effects of warming the stomach, stopping hiccups, dispelling wind and relieving pain. The amount used in cooking should be within 1~2 grams, and never use more.

star anise

It should be called star anise, also known as big anise, big anise, and August beads. This is a spice that people are more familiar with. Its characteristics are fragrance when smelling and slightly sweet when tasting. It is pungent and warm in nature, and has the effects of warming the middle, stimulating appetite, dispelling cold and treating hernia. It can be used in hot pot, braising, and brine cooking. Since some people like its fragrance while others are annoyed by it, it is more flexible in usage, and 5 to 10 grams is appropriate.

Cumin

It is also called fennel, fragrant silk, Huaixiang, and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-stuffed dumplings, etc. Its ripe fruits are like small rice grains or cumin, with a unique aroma. Used as a spice, it is widely used in braised dishes, brine, and spicy hot pot. The dosage can be increased appropriately in hot pot, such as 10 to 20 grams or more. In terms of medicinal use, it is pungent and warm in nature, and has the effects of promoting qi and relieving pain, strengthening the stomach, and dispelling cold.

White Cardamom

It is also called round cardamom, and can be found as Baikou or Kouren in the market or pharmacies. It tastes astringent, and because of its pungent and warm nature, it has the effects of promoting the flow of qi and regulating qi, warming the stomach and aiding food, resolving dampness and stopping vomiting, and detoxifying alcohol. Just add 3 to 5 grams to spicy hot pot. Because of its good fragrance, the dosage is small.

Cinnamon

Also known as cinnamon. It is pungent, sweet and hot in nature, and has the effects of replenishing Yuan Yang, warming the spleen and stomach, eliminating accumulated cold and unblocking blood circulation. It is mainly used to treat kidney yang deficiency, cold pain in the heart and abdomen, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy with a slightly sweet aftertaste. It is widely used in spicy hot pot and stewed dishes, with 5 to 10 grams being the appropriate dosage.