Accessories: appropriate amount of old marinade, marinade package 15g, oyster sauce 15g, soy sauce 30g, sweet noodle sauce 15g, rock sugar 30g, and appropriate amount of salt.

Steps:

1. Prepare the ingredients to be pickled, such as lotus root, bean curd skin, eggs and kelp knots.

2. Peel the lotus root, cut it into sections and soak it in clear water to prevent oxidation.

3. Marinade bag, rock sugar and pepper are ready.

Take the old gravy out of the refrigerator and thaw it.

5. Put more than half of the pot of water in the pot, and add the old bittern, oyster sauce, soy sauce, sweet noodle sauce, rock sugar, salt, pepper, marinated sauce and a little salt. Boil on a fire

6. After boiling for 5 minutes, add lotus roots and turn to low heat.

7. Boil the eggs, peel them, and blanch the kelp.

After 8.30 minutes, put the eggs and kelp knots in the pot and marinate together.

9. Blanch the tofu skin and put it together.

Turn off the fire after 10.20 minutes, marinate for 50-60 minutes and soak for more than 4 hours.

1 1. marinate and cut into pieces, and serve on a plate.

Tips:

1, tofu skin and kelp should be blanched separately to deodorize.

2. Soak the marinated lo-fi in the refrigerator for more than 4 hours, which is more tasty.