在燉肉的時候，香料的運用猶如一場精妙的“魔法”，它們能夠巧妙地去除肉中的腥味，賦予肉質更加純正、誘人的口感。其中，有4種上了堪稱“去腥四傑”，2斤肉中放入1克，也能發揮出令人驚歎的效果。接下來，就給大家分享一下這4種香料。

White cardamom: a fresh and meaty blender

The deodorizing effect of white cardamom is very significant, it can react with the fishy substances in the meat, so as to skillfully transform the fishy smell into a fresh aroma. When stewing pork, beef and other meats, only a small amount of white cardamom can be added to remove the fishy smell in the ingredients and make the meat more pure and natural.

White camom can also add a unique flavor to the stew, it has a light fruity aroma and fresh scent, this special aroma will penetrate into the meat during the stewing process, giving the meat a different layering and making the stew more varied. When stewing mutton, the addition of white cardamom can not only remove the fishiness, but also add a touch of fresh fragrance to the mutton, so that the stewed mutton tastes tender, fragrant and refreshing.

Hawthorn: The secret weapon of tender meat

The principle of deodorization of hawthorn lies in the acidic substances it contains. These acidic ingredients can better precipitate the blood and fishy substances in the meat, so as to achieve the purpose of removing the fish. When stewing tough meats such as beef and pork ribs, adding an appropriate amount of hawthorn can significantly shorten the simmering time and make the meat more tender.

Hawthorn also brings a unique flavor balance to the stew, and its sweet and sour flavor neutralizes the oiliness in the stew and makes the whole dish more refreshing. When stewing some fatty meats, the sweet and sour of hawthorn can dissolve the oiliness just right, and you will not feel uncomfortable due to too much oiliness.

Red Rose: Adds a rich meaty aroma

The deodorizing effect of red cardamom is mainly due to its strong aroma component. These aroma substances can quickly diffuse and wrap around the surface of the meat, inhibit the emission of fishy odor substances, and at the same time interact with the odor in the meat to transform it into a special aroma. Red kom also adds a rich layer of flavor to stews. It has a spicy aroma that blends deeply with the meat during the stewing process, giving the meat a unique flavor that makes the stew taste longer and longer.

Citronella: an exotic meaty embellishment

Citronella has a strong aromatic smell that effectively masks the fishy smell in the meat and gives the ingredients a fresh lemon aroma. When stewing seafood, mutton and other fishy ingredients, the addition of lemongrass can play a good role in removing the smell and flavor. For example, when making Thai tom yum soup, the shrimp, chicken and other ingredients in it have no fishy smell under the action of lemongrass, but have a strong Southeast Asian flavor.

When stewing meat, these four spices each play a unique role, they can remove the fishy smell in the ingredients in small amounts, so that the stewed meat tastes more pure and the flavor is more charming. Whether you're looking for a traditional meaty flavor or you're eager to try unique exotic flavors, the clever use of these four spices can enhance the flavor of your ingredients.

Xiaobian will share all kinds of knowledge about spices every day, if you are interested, you can give Xiaobian a little attention.