Pot-stewed food seasoning and application thereof

Abstract

The invention provides pot-stewed food seasoning and an application thereof. The technical problems that existing pot-stewed food seasoning can only improve the taste of pot-stewed food, and the healthcare function is poor can be solved. The pot-stewed food seasoning comprises, by weight, 41-42 parts of amomum tsao-ko, 33-34 parts of radix angelicae, 29-30 parts of star anise, 37-38 parts of Chinese cinnamon, 29-30 parts of fructus amomi, 37-38 parts of pericarpium zanthoxyli bungeani, 29-30 parts of green prickleyash, 29-30 parts of foeniculum vulgare, 24-26 parts of rhizoma kaempferiae, 8-9 parts of round cardamom, 16-17 parts of licorice, 24-26 parts of clove, 3-4 parts of long pepper, 20-21 parts of fructus cinnamomi, 4-6 parts of myrcia, 6-7 parts of Sichuan fructus amomi, 8-9 parts of black pepper, 12-13 parts of hawthorn, 16-17 parts of dried ginger, 12-13 parts of mushroom and 16-17 parts of cumin. The pot-stewed food seasoning can be used for marinating chickens or ducks. The pot-stewed food seasoning has the effects of nourishing, warming and recuperating, and is capable of strengthening the spleen and stomach and more suitable for people with the cold and cool habitus or for tonic taking in winter.