Lo Mei Pin
by Warm hands with hands
Favorite
Difficulty
Easy
Time
2h
Serving
2
A great dish for summer wine. "
1. Soak in advance and clean.
2. Put a little cooking wine in a pot under cold water, bring to a boil, and blanch it for later use.
3. Drain the water again and clean the blood foam.
4. Remove the old brine from the refrigerator in advance to thaw, and add dried chilies.
5. Add a little dark soy sauce and bring the brine to a boil over medium heat.
6. Add the meat that has been blanched, marinate for 30 minutes, turn off the heat, and let it soak for two hours to taste.
7. Slice chicken gizzards and serve.
Tips:Old brine is relatively salty, so you don't need to add salt. You need to see if the color should be added every time you marinate something. You can use dark soy sauce with brown sugar or red soy sauce. Chili is to increase the spiciness. In short, the old brine has its own taste. You can adjust it according to your own taste.
