Stewed Platter(lu wei pin pan )

Stewed Platter

Introduction:

"At the weekend, there was a cold wind outside. At the strong request of my husband and son, I made a pot of stewed platter. I had vegetables and meat. Ha ha, I didn't have to cook for two days (after saying this, my two men fainted directly), but it's really convenient for us upper class people to put more stewed in the refrigerator."

Production steps:

Step 1: put all the meat in a cold water pan and blanch to remove the blood foam.

Step 2: blanch the boiled Dongdong (white and clean) for standby.

Step 3: make kelp and bean skin with warm water. (dry goods are really economical. I only put a piece of kelp and a piece of bean skin into a large basin.) roll it into a roll, fix it with toothpick, and wash lotus roots.

Step 4: Boil the eggs in boiling water, peel and set aside.

Step 5: prepare seasoning: scallion section, ginger slice, seasoning bag, dried pepper and tangerine peel (I dried them myself, tangerine peel was the year before last), millet pepper (purely personal preference, can't eat spicy can not put).

Step 6: the above seasoning bag: bought in the supermarket, very convenient, each bag contains two small bags, all sealed with gauze bags, wash and throw directly into the pot.

Step 7: rock sugar: I think rock sugar is better than white sugar, and its color is beautiful.

The eighth step: Baijiu is in the meat meat when they are chill water, put in, the purpose is to go fishy, other add the soup.

Step 9: indispensable seasoning: hawthorn. Not only can make the meat cooked quickly, but also can get rid of the greasy pork.

Step 10: "guest" comes on stage: my baby soup. I've used this pot of soup for more than a year. After each stew, I put it in the freezer and take it out when necessary. I didn't give up when I moved to a new house last year. If you don't have it, you can't put it. It's very fragrant to use the seasonings just now.

Step 11: the old soup is delicious. Add some new seasoning properly, the taste will be more and more strong. First put meat, egg brine for a while, and then add vegetables to continue.

Step 12: Delicious out of the pot. I usually soak chicken gizzards and eggs in brine soup overnight, and then eat them the next day, which is more delicious. Take out all the seasonings in the stewed soup. Don't leave the soup. Skim off the oil after cooling. Don't put it in the freezer. Continue to use it next time.

Step 13: do you know what this cake is for? Cut the stewed vegetables and pork, mix some green peppers and mashed garlic, then pour some stewed soup into the cake. It's delicious with meat and vegetables. (ER, it looks like rougamo in Xi'an, but it doesn't matter if I'm not authentic. Delicious food is the last word. The two men in my family have already had a round belly.)

Materials required:

Chicken leg: 500g

Chicken gizzard: 500g

Chicken feet: 500g

Pork: 500g

Rock sugar: right amount

Tangerine peel: appropriate amount

Scallion: right amount

Hawthorn: moderate

Ginger slices: right amount

Dry pepper: right amount

Millet pepper: right amount

Soup: 500g

Kelp: 100g (dry)

Bean skin: 100g (dry)

Eggs: 6

Marinated meat seasoning: 1 Pack

Baijiu: moderate amount

Old style: moderate

Soy sauce: right amount

Dry yellow sauce: right amount

Vinegar: right amount

Note: the meat must be blanched in a cold water pot. Don't try to save trouble. In this way, you can not only remove the fishy smell, but also remove the dirty things in the meat. After blanching, change the pot to hot water to adjust the stewed soup.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Lu Wei Pin Pan