1. Prepare chicken feet, chicken wings and chicken hearts (according to personal preference, something with collagen added to the lo-mei is more delicious, the soup is also rich, and the flavor is also very delicious)
2. Put the chicken feet, chicken wings, and chicken hearts into boiling water and stir-fry with cooking wine to remove fishy and dirty things.
3. After blanching the water, take it out and clean both sides (you must clean it if you do it yourself, hehe).
4. This is blanched vegetarian chicken and gluten for later use (not blanched, but blanched as suggested by Xiangxiang to remove the beany flavor).
5. When I opened the lo-mei bag I bought, I had a complete set of aniseed ingredients, and I prepared some green onions to tie a knot.
6. This is a lo-mei ball bought at IKEA. Put all the aniseed ingredients in it and the pot won’t fill up. It’s very convenient.
7. Pour an appropriate amount of water into the casserole, and put in the prepared ingredients and seasonings.
8. Add the dark soy sauce, a little rock sugar (you can also put it before turning off the heat).
9. Put the lid on and turn to a low heat, about 20-25 minutes.
10. When the soup becomes thick, the heat can be turned off after the soup has been collected, and it can be stuffy for another half an hour or longer. In short, it will continue to taste.
11. After it's cold, cut it into pieces and serve it on a plate. Homemade lomei is clean and convenient. The soup can be saved for the next time and become the legendary old stew, hehe.
