It's indeed quite a hassle, but well worth it, and making a batch or two will be enough for seven or eight rounds of grilled fish or spicy hot pot, so you won't have to prepare the spices every single time.
Recipe: Homemade Spicy Stir-Fry Spice Powder
Star anise 5 g, cinnamon 5 g, 1 cardamom pod, angelica root 5 g, fennel seeds 5 g, cloves 2 g, licorice root 5 g, sand ginger (galangal) 5 g, white cardamom 2 g, black cardamom 3 g, bay leaves 2 g, galangal 3 g, nardostachys 3 g (about 50 g total; grind into a spice powder using a grinder or the grinding attachment of a blender).
Note
Note
After grinding the spices into powder, store them in an airtight container if possible; if using a plastic bag, layer several bags to prevent the aroma from dissipating quickly.
Commonly Used Spices
Star Anise: Also known as Chinese star anise or eight-spice, it is one of the three essential spices in a home kitchen. Its aroma is rich but not harsh, and it is extremely versatile, indispensable for braising meat, fish, or making master stock, and can be used generously without worry. When purchasing, choose dried ones with a brownish-red color, a strong fragrance, and no musty smell. Also, carefully count to ensure there are exactly eight points, as some star anise may be mixed with a similar-looking spice that does not have eight points; this imposter has little flavor or value and can even cause poisoning if consumed in excess, so do not take it lightly.
Step 2: Sichuan peppercorns - One of the three essential spices commonly kept in a home kitchen. It has a numbing, aromatic, and fresh flavor, excellent at removing fishy odors and cutting through grease, and is the soul of Sichuan cuisine. To make delicious Sichuan dishes, good Sichuan peppercorns are absolutely essential. When buying, try to choose ones that are fully opened, seedless, and a purplish-red color. Peppercorns that are dark in color, unopened, and still contain many seeds not only have poor flavor but also weigh more.
Cassia bark (also known as cinnamon): One of the three essential home spices, a great helper for braising meat and making master stock, and also a member of five-spice powder. It has a sweet, slightly spicy flavor and is very effective at removing fishy and gamey odors. When buying, try to purchase the thin, rolled pieces—they cost a bit more but have a richer, more mellow flavor; the whole bark-like pieces are cheaper but not as good in taste.
Bay leaves (also known as laurel leaves): Their aroma is similar to cinnamon but milder and less intense, with a gentle flavor that can be used in slightly larger quantities without overpowering; they are also commonly used in Western cooking. When selecting, look for dried leaves that are yellowish-green in color and have a relatively strong fragrance.
⑤ Tsao-ko (black cardamom): Has a sharp aroma and strong deodorizing properties for removing gamey odors from meat; use sparingly when cooking meat, as too much will overpower the main ingredient's flavor. Best suited for beef and lamb dishes; gently crack with a knife before use to release its full flavor. When purchasing, choose plump pods with a deep brown color and no white frost on the surface.
Step 6: Angelica root - a rhizome-type spice, usually sold in sliced form. Its aroma is extremely sharp and pungent; use sparingly in pork dishes, also use very little in beef and lamb cooking, but you can add a small slice when cooking chicken to help enhance the flavor.
⑦Sannai (also known as sand ginger): Cut into thick slices and air-dry; it looks similar to baizhi but is not as white. It is used more frequently in Cantonese cuisine, such as in roast duck, char siu, and master stock. Its flavor is sharp, so use sparingly in dishes; it is also one of the ingredients in curry powder.
⑧ Nutmeg (also known as mace): A relatively expensive spice with a strong flavor. Use only half a piece when braising beef or lamb, as too much can overpower the dish. It adds excellent depth of flavor.
Fennel seeds: Mild in aroma, can be used in larger quantities. Suitable for braised meats as well as baked goods like flatbreads and bread.
Clove: One of the essential spices for braised meats, such as when making roast chicken, it is an indispensable spice. Its flavor is extremely strong and pungent, so do not use too much.
Licorice root: widely known for its cough-relieving properties, it has a sweet and slightly bitter taste with a mild flavor. When used in braised meats, it adds sweetness and a gentle aroma. It typically comes in small, round, light yellow slices.
Round cardamom (also known as white cardamom): It has a slightly spicy, pungent flavor and is also a key ingredient for braised meats, as well as being used in traditional Beijing sour plum soup. When selecting, choose ones that are pale yellow in color and free of any pure white lime powder on the surface.
⑬ Alpinia katsumadai (also known as round cardamom): A fruit-based spice, generally not used alone; add sparingly when preparing master stock or cooking lamb.
Dried tangerine peel: Made by drying tangerine peel, it has a strong, aromatic flavor. The variety from Xinhui, Guangdong is especially well-known and is graded by age—older peels have a more intense fragrance and command higher prices. It is used in cooking meat dishes and in preparing beverages.
⑮ Gromwell root (zicao): A natural plant pigment primarily used in making chili oil to give it a vibrant purplish-red color; use sparingly, just a small amount as needed.
Red yeast rice: fermented glutinous rice with a purplish-red color, used as a natural food coloring primarily for braising to give ingredients a rich hue, but use sparingly or the dish will look artificially colored.
Long pepper: Has a spicy flavor, made by drying fresh galangal from Guangdong and Guangxi; not suitable for standalone use but works well in braising spice blends, with a very prominent flavor so use sparingly.
Cardamom: Its flavor is relatively mild, and in most cases, it is used alongside other spices in master stock preparations, though it is occasionally used on its own—for example, in the famous Shandong dish "Nine-Turn Intestines," cardamom powder is sprinkled on just before serving.
