Lo Mei Platter
1.
2 sheets of bean curd tightly rolled into a roll, tied with cotton thread
2.
Wash the shiitake mushrooms and use a knife
3.
Peel and wash the lotus vegetable
4.
Wash the edamame with salt water and set aside
5.
10 eggs are cooked, peeled and set aside
6.
Soak peanuts in water for half a day
7.
Fried tofu until golden on both sides
8.
Cut old tofu into thick slices and fry until golden on both sides
9.
Waterproof the pot, add rice wine to boil, add pork belly and chicken wing root to blanch water
10.
Wrap the spices (ginger, cinnamon, cumin, tangerine peel, clove, grass fruit, sanna, pepper, vanilla) with gauze, add 1 large bowl of old soup (bone soup), 2 large bowls of water, put them in the pot, cook on low heat One hour. Pay attention to make up water, don't boil it dry. Add the soy sauce and stir evenly (stop the fire for 5 minutes) add the white wine to a boil and then stop the fire, so that the marinade is cooked
11.
Put a small amount of oil in the pan, add rock sugar powder, and slowly fry it on a low fire. The sugar juice will start to bubble and smoke slightly. At this time, the sugar color is ready. Put the pork belly and chicken wing roots into the stir fry to get the color of sugar
12.
Simmer the pork belly and chicken wing root for half an hour, then add lotus vegetable, tofu rolls, peanuts and cook for 20 minutes. Finally, add tofu, dried tofu and edamame and cook for 10 minutes. Pay attention to the stuffiness overnight.
13.
There are meat and vegetables, it tastes good, you can eat it both cold and hot
14.
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15.
The prepared brine can be stored in the refrigerator and add spices to continue to be used next time. The older the brine, the stronger the fragrance, and the taste of the brine will also create an exclusive and secret flavor.
