Lo-mei
1.
All the ingredients are washed and set aside. The meat is best blanched and cleaned.
2.
Put the ingredients into a large pot and add water to submerge the ingredients. Add ginger slices, star anise, cinnamon and stewed meat bag. Then add the dark soy sauce, light soy sauce, cooking wine, rock sugar, and salt. Bring to a boil for 40 minutes. Turn off the heat, cover and simmer for a while, the longer the time, the more delicious.
3.
In fact, it was already delicious at this time.
4.
Put a little more oil in the pot than stir-fry, put the peppercorns for fragrant fry, remove the peppercorns.
5.
Put 2 star anises and 1 slice of cinnamon to fry until fragrant. Add minced ginger and a part of minced garlic and fry until fragrant.
6.
Add the marinated ingredients, and cut into small pieces is the best, I'm lazy. Stir fry for a while.
7.
Add some dark soy sauce, stir fry for color, then add water and soy sauce to simmer.
8.
After the water is dry, add chili powder and stir evenly. If it is not salty enough, add salt.
9.
Finally, add chopped green onion and garlic, pour a few drops of sesame oil, and mix well.
Tips:
1. You can choose the marinated ingredients according to your preferences. Chicken wing roots are not recommended and not tasty.
2. There are many kinds of spices needed. I try to save the trouble with stewed meat bag, which tastes good.
3. The secondary processing is more flavorful, so you can add seasonings according to your needs.
4. Don't throw the remaining brine. After filtering it, bring it to a boil in a pot. After letting cool, put it in a container and store it in the refrigerator. You can use it repeatedly if you continue to add seasonings when you marinate it again. It can be kept frozen if not used for a long time.
One pot of stewed goods, two flavors, not bad.
