准备

• 修剪茴香茎。修剪大约2汤匙的褶皱，莳萝状的叶子，从茎上放在一旁。丢弃茎（或保存以添加到汤或汤中）。将灯泡切成纵向区域，或者如果灯泡很大，则将灯泡切成六分之六。每个楔形物应为2至3英寸宽，并应与一部分核心保持完整。用中火设置一个大（10英寸）的煎锅。如果使用藏红花，将其放入干锅中，然后加热几分钟。倒入橄榄油，然后旋转以覆盖锅底。加入茴香楔，平坦的一面，然后用盐和胡椒粉轻轻调味。将热量增加到中等。 When the first side is brown, after 3 minutes, turn the fennel and season again with salt and pepper. Brown the second flat side, turn, season, and brown the rounded side the same way. The total browning time should be about 10 minutes.
• 降低热介质,给潘一分钟cool slightly, and then add the pastis, wine, or vermouth. Let the alcohol cook until nearly evaporated, 30 to 60 seconds, and then add the broth or water. Lower the heat to medium low, cover, and simmer gently until the core is tender when pierced with a table fork, 30 to 40 minutes. Turn the pieces every 10 minutes so they cook evenly and, if necessary, add more water, 1/4 cup at a time, to keep the pan from getting dry. (A glass lid makes it easy to monitor the moisture level.) While the fennel cooks, mince the reserved leaves.
• 将茴香楔传输到盘子上，使其坐在圆形的侧面。如果炖液看起来很水，请短暂煮沸，直到将其简化为糖浆的稠度。在茴香上淋上糖浆果汁，调味盐和胡椒粉，然后将切碎的叶子撒在上面。在室温下加热，温暖或室温。