Lo Wei San Pin
by Huang Huang Yuanbao
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Take the old braised soup out of the refrigerator and naturally dissolve it. If there is no old braised bag, you can buy the Cantonese-flavored braised bag with water and boil it. You need to add some salt and light soy sauce at most, so you can just use the old soy sauce.
2. If the beef tendon has a fishy smell, soak it first to remove the fishy smell, and soak it about an hour before the stew.
3. Start the pot with cold water, put the washed paws in, add ginger slices and rice wine, and boil the water.
4. Boil for 2-5 minutes, leaving aside the floating end.
5. When the time is up, pick it up and rinse it off with hot water.
6. Then treat the pig belly (the ingredients are not necessarily selected at will). After the treatment is very clean, it is also boiled in the pot to remove the smell.
7. After the beef tendon is soaked for about an hour, the stewed soup bag is melted, and then the beef tendon is blanched first, and then the ingredients that have been washed in water are put in one after another, and ginger and a large apple are added.
8. Put the beef in, then add a little salt, a little soy sauce and dark soy sauce, and 5-6 spoons of rice wine. If it’s the first time you buy the marinade package you come home, you should put some in it. It doesn’t matter if the soup is slightly salty.
9. It takes about an hour for the claws and 1.5-2 hours for the pork belly and beef to be cooked. It is best to soak it in the soup and pick it up before eating.
10. Plate.
