Cantonese-style Polyhalide

Name: Cantonese-style Polyhalide
Total time: 1 d
Yield: 3
Cuisine: Chinese
Ingredients: 500g Duck wings; 2 pieces Puning Tofu; 350g Duck feet; 300g Pigeon gizzard; 1 teaspoon salt; 2 pieces crystal sugar; 2 pieces ginger; 5 cloves garlic; 1 piece star anise; 1 small piece Cinnamon; 2 pcs Dried chili; 2 tbsp Soy sauce; 230g brine; 900g water; 2 pcs Tsaoko; 1/4 piece Tangerine peel; 3 slices Bay leaf; 4 slices Licorice; 1 small piece Luo Han Guo; 4 tbsp Rice wine

by Powder gummy candy

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

3

The prepared one-pot marinade is really versatile. Many foods can be used for marinating. This time I used duck feet, duck wings, pigeon kidneys and tofu. Next time I want to try eggs, duck necks, pork hearts, and lotus roots. and many more. And the used marinade can be marinated repeatedly. Isn't it super convenient? If you are interested in this, you might as well try it. The homemade lo-mei is clean and less flavorful, and I don’t feel thirsty after eating, which makes me very satisfied.

Cantonese-style Polyhalide

1. Materials ready

2. Marinade seasoning ready

3. Put the water in a pot, add duck feet, duck wings, pigeon kidney and 1 piece of peeled ginger, then pour in 1 tablespoon of rice wine, boil and cook for 1 minute

4. Then wash the foam on the surface with clean water and remove it for later use

5. Put all the ingredients of the marinade seasoning into a pot and bring to a boil

6. Then put the duck feet, duck wings, pigeon kidneys and some braised tofu into the boiled marinade. After the heat is brought to a boil again, turn to medium heat and simmer for 8 minutes. Turn off the heat

7. Soak some braised tofu for 2-4 hours, soak the duck feet, duck wings and pigeon kidney overnight (you can decide the soaking time according to your own taste)

8. Remove, drain the marinade, slice the tofu and serve