Star Anise: Benefits & Cooking Methods I. Benefits of Star Anise Edible Advantages 1. Eliminates fishy and gamey smells while boosting flavour It has a distinctive sweet-spicy aroma, perfect for stewed and braised meats to cover unpleasant odours and enrich the meaty taste. 2. Aids digestion Rich in anethole, it eases bloating, indigestion and poor appetite, ideal for those feeling full and uncomfortable after meals. 3. Warms the body and dispels cold It is warm in nature. It suits people with cold stomachs, cold limbs or stomach aches caused by cold food. 4. Natural antibacterial properties It slows bacterial growth and helps braised meats stay fresh longer. Important Cautions - Eat less if you have excess internal heat: dry mouth, acne or constipation. - Pregnant women should only use tiny amounts for cooking, never in large quantities. - Do not chew raw star anise in bulk. II. Easy Home Recipes 1. All-purpose Braising Marinade (Beef, Chicken Feet, Pork Hock) Ingredients: 2 star anise, 1 small cinnamon stick, 2 bay leaves, dried chilli, Sichuan pepper, light soy sauce, dark soy sauce, rock sugar Steps: 1. Blanch meat in boiling water to remove blood foam, then rinse clean. 2. Heat a little oil, melt rock sugar until caramelised, pour in boiling water and bring to the boil. 3. Add all spices and seasonings, put in the meat and simmer gently for 40–90 minutes. Leave it to soak after turning off the heat for deeper flavour. 2. Braised Spareribs / Red-braised Pork 1. Fry ribs until golden on both sides. 2. Add 1 star anise and ginger slices to stir-fry for fragrance, pour in light soy sauce, dark soy sauce and boiling water to cover the ribs. 3. Simmer on low heat for 30 minutes then reduce the sauce until thick and glossy. 3. Five-spice Tea Eggs Boil eggs in cold water, crack the shells gently. Add water, star anise, tea leaves, cinnamon, salt and soy sauce. Simmer on low heat for 15 minutes and leave to soak overnight for full flavour. 4. Stewed Beef & Lamb (removes mutton odour) Blanch beef or lamb first. Add 2 star anise and white radish while simmering to greatly cut gamey taste and make the soup fresh and mild. 5. Homemade Five-spice Powder 5 parts star anise, 2 parts cinnamon, 2 parts Sichuan pepper, 1 part fennel seeds, a tiny amount of cloves. Dry thoroughly then grind into powder. Great for stir-fries, marinating meat and dumpling fillings. Useful Cooking Tips 1. Only use 2–3 pieces for stewing; too much creates a bitter medicinal taste. 2. Fry spices on low heat to avoid burning and bitterness. 3. Take spices out after braising; long soaking turns them dark and bitter. - @dailydiary667