Marinated Duck Holder
by Shui Qingqing
Favorite
Difficulty
Normal
Time
1h
Serving
3
Lo-mei refers to a dish prepared by putting raw materials after preliminary processing and blanching treatment in a prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern; Sichuan bittern is the most common in the country, mostly red bittern. The key to making lo-mei lies in the preparation of the brine, and different Chinese medicine spice formulas can be made into brine with different flavors. There are several kinds of spices for making lo-mei in the market. The more common ones are star anise, cinnamon, pepper, pine, cumin, white ko, meat ko, amomum, bay leaf, male clove, female clove, sand ginger, southern ginger, Citronella, licorice, grass fruit, tangerine peel, pepper, purple cloud, harcocos, earthworm, mangosteen, red kou, yuguo, coriander seed, angelica, scallion, row grass, spiritual grass, cinnamon flower, cinnamon sticks, Guangmuxiang, agarwood, angelica, citrus aurantium, cumin, licorice, fleshy fruit, sanna, comfrey, ginkgo, etc. The spicy duck neck stewed medicine is made with 28 kinds of spices. Home-style lo-mei can't use so many spices. Generally, there are several kinds of them, and they are quite fragrant. Family marinades are too much and too wasteful, and they are not often eaten.
