Lo Mei Platter
1.
Prepare the main ingredients.
2.
The prepared spices are 3 star anises, 10 peppercorns, 1 grass fruit, 5 bay leaves, 1 cinnamon, 5 baikou, and 1 tangerine peel.
3.
Soak the spices in boiling water for ten minutes.
4.
Wash all the main ingredients, add sliced ginger, green onion, cooking wine and water to boil and blanch it again.
5.
The eggs are cooked and shelled.
6.
Heat the pan with cold oil, stir the chives, and ginger.
7.
Add white sugar to the oil at the bottom of the pot to make the sugar color. The white sugar turns dark brown and bubbling.
8.
Add the fragrant green onion ginger, boiled pork ears, pork tongue, large intestine, and pork belly.
9.
Add water and soak the spices.
10.
Add another can of beer.
11.
Add the boiled eggs and bring to a boil.
12.
Change to low heat and simmer for about an hour, add sugar, light soy sauce and add some salt according to the saltiness, and continue to simmer for about half an hour.
13.
Just keep it cool and cut into pieces.
Tips:
1. Adding the spice to the water for a period of time can remove the bitterness and astringency in the spice.
2. Speeding up the braised pork belly can make the braised pork carry a bit of fat, and the taste will be more fragrant.