The invention discloses a preparation method for a liquid
flavor, in particular to a prescription for preparing stuffing, baking, mixing in a cooling way and cooking fish which is manufactured according to the following weight percentages of: 1000g of
plant oil, 7g of fructus momordicae, 5g of atractylodes, carrot of 9g, 5g of liquorice, 10g of
Murraya paniculata, 8g of acanthopanax gracilistylus, 8g of garlic, 12g of , 6g of
peanut kernel, 6g of cinnamon, 7g of thyme, 10g of hawthorn, 4g of clove, 6g of pepper, 6g of black pepper, 8g of aniseed, 7g of
zanthoxylum, 8g of Tsaoko, 10g of dried orange peel, 12g of tomato, 6g of celery leaf, 5g of
myrcia, 10g of walnut kernel, 9g of fresh ginger, 4g of cucumber, 10g of soybean, 8g of villous
amomum, 10g of orange, 6g of apple, 8g of fresh shallot, 5g of
pear, 6g of fennel, 15g of chicken
powder, 9g of longan, 8g of white bloom, 10g of melon seeds and 12g of
agaric. The invention has the best effects for preparing stuffing, baking, mixing in a cooling way and cooking fish.