Lo Mei Family Portrait
1.
Fresh quail eggs are cooked, soak them in cold water for a while, and peel them for later use.
2.
The ingredients to be marinated are soaked and cleaned in clean water. I have prepared meat ingredients such as duck head, duck wings, duck feet, chicken feet, trotters, squid whiskers, etc.
3.
Put the cleaned meaty ingredients into a basin, add two tablespoons of table salt and 3 tablespoons of cooking wine to marinate for a while to make it easier to taste.
4.
Prepare some vegetables for marinating.
5.
Soak the kelp and yuba in advance, wash the lotus root, peel and slice it, and cut the dried tofu into small pieces for later use
6.
Wash raw peanuts in shells for later use.
7.
Prepare the marinated seasonings.
8.
There are a pack of star anise, cinnamon, bay leaf, grass fruit, nutmeg, dried chili, pepper, cumin and ready-made old brine. The prickly ash and fennel particles are relatively small. I put them in a seasoning bag to use.
9.
A piece of ginger is cleaned and crushed for later use to make it easier to smell
10.
Rinse the marinated meaty ingredients with clean water and place them evenly on the bottom of the basin
11.
Add four spoons of light soy sauce, four spoons of dark soy sauce, two spoons of soybean paste, one spoon of oyster sauce, one spoon of bean paste, a handful of rock sugar and crushed ginger.
12.
Spread the shelled raw peanuts evenly on the top.
13.
Spread the prepared various aniseed ingredients on top of the peanuts.
14.
Finally, spread the prepared vegetables on the top, add 4 tablespoons of cooking wine and an appropriate amount of water, press the stewed hoof pea button and simmer for one hour.
15.
It can be eaten directly after stewing, or it can be left for 4-8 hours to taste better.
Tips:
This ingredient can be used to marinate all kinds of ingredients you like. The ingredients can be increased or decreased according to the amount of marinated ingredients. The water can be replaced with beer to taste better.
