Mixed Pot Stew
1.
Prepare ten bowls of water and pour into the pot (small bowl for eating)
2.
Prepare the required spices
3.
Take an empty bowl and measure into the soy sauce
4.
Soy sauce
5.
With salt
6.
Add rock sugar
7.
Stir it and pour it into the pot together
8.
Put all the spices
9.
Boil over high heat
10.
Bring to a boil on high heat, simmer for 40 minutes on low heat
11.
Leave the brine overnight before using
12.
The eggs are cooked and peeled (one was gnawed off by Xiao Shen halfway)
13.
Defrost chicken feet and duck feet, wash and remove the tip of the claws
14.
Put cold water into the pot, put ginger slices, and cook the cooking wine. Remove, rinse with water and set aside
15.
Make a few knives on the surface of the dried tofu and soak in water
16.
Put all the ingredients in a pot, boil on high heat, and cook on low heat for 30 minutes and turn off the heat. You can eat after 12 hours
Tips:
1. The types of spices are free, but the basic star anise and cinnamon are essential
2. The bittern is best left overnight to marinate the food. After the marinade is finished, let it sit overnight and eat it again, so that the food will be more delicious
3. Soak the dried bean curd in water to remove the beany smell
4. I personally feel that lo-mei does not need to be too salty. You can grab it as a small mouth when you are idle. If you like a darker color, you can put more soy sauces, but you must reduce the amount of salt.
