Lo-mei Platter
1.
Put the beef shank in a pot of cold water to remove the blood, boil it and cook for a few minutes to remove it; in the process of cooking the meat, remove the shell of the cooked eggs for later use; add some finely chopped spices, cloves, pepper, and cardamom to the Weibao , Dried tangerine peel (preferably packed in a gauze bag)
2.
Mix the marinade seasonings in the pot, add the spices, then add the beef to a boil over high heat and turn to low heat to marinate; wash the vegetarian chicken, blanch it in a pot of boiling water for a few minutes to remove some of the surface color and remove it; net Take out a part of the marinated vegetarian chicken separately from the pot, and let it on for about half an hour.
3.
After the beef has been marinated for about 1 hour, add the small lotus root marinade for about 1 hour; then add the egg marinade for about half an hour. Use chopsticks to pierce the beef and it will be cooked. Turn off the heat and soak for about half an hour to remove; let the ingredients cool and slice them. First cut the lotus root slices, and then use a wave wheel knife to draw a circle along the edge to draw the lace
4.
Slice the beef and vegetarian chicken, and divide the eggs into four; place the three slices in the lunch box in order, put the eggs in the middle, and arrange them into a flower shape; add the dipping sauce to a small bowl in turn, and then Cut the green onion and ginger into shreds and mix well (dip it when you eat it)
