Lo Mei Platter

Lo Mei Platter

by Xiao Xiaoduo and Buns

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

1

I like to eat lo-mei, occasionally marinating a pot and serving rice, or add a few pieces when cooking noodles and noodles. Pork belly, duck wings, duck necks, duck feet, gluten, dried bean curd, etc., match them as you like.

Ingredients

Lo Mei Platter

1. Wash pork belly, duck wings and duck gizzards, cut a few slices of ginger, and blanch in a pot under cold water.

Lo Mei Platter recipe

2. After the water is boiled, boil it for a few minutes, and see that the froth has not increased significantly, turn off the heat and wash it off. Duck wings can be cut into 2 sections in the middle.

Lo Mei Platter recipe

3. Put the blanched pork belly, duck wings, duck gizzards, and gluten into the rice cooker, add the braised meat, add appropriate amount of salt, rock sugar, light soy sauce, oyster sauce, dark soy sauce. Use the old soy for coloring, don't use too much, or the color will be too dark.

Lo Mei Platter recipe

4. Add the right amount of water, be sure to completely cover the ingredients. Normal cooking procedure. If a rice cooking program feels that it is not cooked enough, add another rice cooking program. Choose according to the demographics. But if it's too ripe, it doesn't feel chewy.

Lo Mei Platter recipe

5. After cooking, take the things out to air and let the marinade cool.

Lo Mei Platter recipe

6. If there is no special cutting board for cutting cooked meat at home, just put a piece of tin foil or greased paper as I did, and then cut it.

Lo Mei Platter recipe

7. Cut it and serve it on the plate. After the rest is allowed to cool, soak it in the marinade, seal it in a fresh-keeping box, and store it in the refrigerator. When you eat it again, steam it or heat it in the microwave, boil the noodles and throw it directly into it.

Lo Mei Platter recipe

Tips:

1. Choose the ingredients for the lo-mei platter as you like, and put whatever you like. The premise is that it is resistant to cooking and not easy to boil. Meat like pork belly, keel, chicken, duck, offal, etc., soy products like dried tofu, gluten, etc., especially dried tofu and eggs absorb the meat taste and taste better.
2. It is better to blanch the materials first, especially meat, to remove the fishy smell and bloody water. It is better to blanch soy products if they have a strong beany flavor.
3. There are many kinds of halogen materials in supermarkets, you can choose as you like. Soy sauce is used for coloring. If you like dark red bittern, put more, and if you like lighter color, use less.

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