Stewed Platter

Stewed Platter

Introduction:

"The old bittern has been put in the refrigerator all the time. It takes up too much space. I want to throw it away, but I can't bear it. I'll make it when I have time. I'll cook it again by the way, and it will be more fragrant. "

Production steps:

Step 1: prepare materials. Cut the scallion into sections and slice the ginger.

Step 2: dry clean pork and tofu. Kelp is soft in water.

Step 3: wash the pig liver and tear off the white film.

Step 4: boil water in the pot, wash and blanch the pork and duck legs to remove the blood foam. Then wash and blanch the pig liver to remove the blood foam.

Step 5: remove the oil pan, add the rock sugar, and let the rock sugar melt,

Step 6: when the color turns dark brown, turn off the fire immediately.

Step 7: pour soup or water into the pan

Step 8: pour in the marinated materials (cinnamon 3 pieces, star anise 6 pieces, fennel 5 grams, Chinese prickly ash 5 grams, green prickly ash 5 grams, cardamom 5 pieces, Shannai 5 pieces, caokuo 3 pieces, fragrant leaves 10 pieces, dry pepper 10 pieces, clove 4 pieces)

Step 9: add 5 pieces of ginger and 1 green onion

Step 10: pour in 1000 grams of brine

Step 11: add pork and duck legs, bring to a boil over high heat, then turn to low heat, and cook until 30 minutes

Step 12: add pig liver, dried bean curd, smoked dried bean curd and dried flower, and continue to cook for 40 minutes

Step 13: add kelp brine for 15 minutes. The rest of the soup, remove the onion and ginger, skim the oil foam, become the old brine, cool thoroughly, put into a sealed box inside frozen.

Materials required:

Hind leg meat: 1 piece

Pig liver: 1 piece

Dried bean curd: some problems

Fumigation and drying: some problems

Dried flowers: some

Kelp: a little

Cinnamon: 3 yuan

Star anise: 6

Fennel: 5g

Chinese prickly ash: 5g

Green pepper: 5g

Nutmeg: 5

Shannai: 5

Tsaoko: 3

Fragrant leaves: 10 pieces

Dried pepper: 10

Cloves: 4

Ginger: 5 slices

Scallion: 1

Brine: 1500g

Salt: right amount

Water: 1500 g

Rock sugar: 100g

Note: do not add soy sauce, color with fried sugar, soy sauce cooked for a long time will have bitter and sour taste

Production difficulty: simple

Process: brine

Production time: several hours

Taste: slightly spicy