Braised food platter

Overview

Laolu has been kept in the refrigerator. It takes up too much space. I want to throw it away but I can’t. I made it when I had time. I will cook it again and it will become more fragrant as it cooks.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• dinner
• cao guo
• cinnamon
• dried chili pepper
• dried flowers
• dried tofu
• ginger
• green onions
• green peppercorns
• hind leg meat
• kelp
• lilac
• nutmeg
• pork liver
• rock sugar
• shannai
• smoked and dried
• star anise
• zanthoxylum bungeanum
• brine
• cumin
• fragrant leaves
• salt
• water

Ingredients

Steps

1. 1 Prepare materials. Cut green onions into sections and slice ginger.

   

2. 2 Wash the pork and tofu. Soak the kelp until soft.

   

3. 3 Wash the pork liver, tear off the white membrane and set aside.

   

4. 4 Boil water in a pot, wash the pork and duck legs and blanch them to remove the blood foam. Then wash the pork liver and blanch it to remove the blood foam.

   

5. 5 Heat a pan, add rock sugar, wait until the rock sugar melts,

   

6. 6 When the color turns dark brown, turn off the heat immediately.

   

7. 7 Pour broth or water into the pot

   

8. 8 Pour in the marinade (3 pieces of cinnamon, 6 pieces of star anise, 6 fennel, 5 grams of Sichuan peppercorns, 5 grams of green Sichuan peppercorns, 5 grams of cardamom, 5 kaempferols, 5 strawberries, 3 bay leaves, 10 dried chili peppers, 10 cloves, 4 cloves)

   

9. 9 Add 5 slices of ginger and 1 green onion

   

10. 10 Pour 1000g of brine

    

11. 11 Add pork and duck legs, bring to a boil over high heat, then turn to low heat and cook for 30 minutes

    

12. 12 Add pork liver, dried tofu, smoked dried flowers and dried flowers and continue cooking for 40 minutes

    

13. 13 Finally, add kelp marinade for 15 minutes. For the remaining soup, remove the onion and ginger, skim off the oil, and it becomes the old stew. After it cools down, put it in a sealed box and freeze it.