star anise: 5 capsules

fennel: 25g

tangerine peel: 5g

pepper: 1g

licorice: 2g

clove: 5g

cinnamon: 5g

kaempferia: 5g

seasoning < Small red pepper)

Sesame oil: 1 teaspoon

How to preserve the marinade and lo mei

The marinade can be used repeatedly, and the more it is marinated, the more delicious it will be, because the taste of the ingredients will

penetrate into the marinade, especially the meat gravy can increase the taste of the marinade

The marinade should be preserved first

. Frozen storage is

old brine

When you use it, just take it out, thaw it and bring it to a boil. After adding seasonings such as water, soy sauce, water and sugar as you like,

you can put the ingredients you want into the brine. Filter and freeze after marinating. After the old marinade is used for 3-4 times,

it loses the fragrance of the traditional Chinese medicine marinade bag. At this time, add a new marinade bag, add water, sauce

oil, sugar and other seasonings according to your requirements, and you can continue to marinate other ingredients.

In the process of marinade treatment, be sure not to touch raw water, and the chopsticks used for holding or fishing must be

clean and moisture-free. Old bittern must be boiled before it can be supplemented with proper water, so as to avoid the rot of bittern < P >. Of course, the marinade can also be refrigerated, but it should be taken out every 3-4 days, heated, cooled and then refrigerated in the refrigerator.

preservation of lo mei

lo mei should be eaten immediately. If it is taken out overnight, it should be stored in a sealed bag or safety box. The bittern

juice is also filtered and refrigerated. If you eat cold dishes, sprinkle with chopped green onion and coriander as you like. For hot food, just take an appropriate amount of marinade and heat it.

introduction of pot-stewed flavor

pot-stewed flavor can be a snack, a kind of appetizer, and you can be full.

classification of marinated juice: according to different formulas, there are two kinds of marinated juice: Nanlu and Beilu

Nanlu is divided into white

soy sauce, rice wine, water, salt, onion, ginger, sugar (or rock sugar), anise (star anise), cinnamon, pepper, diced incense and tsaoko. Because the color of marinated juice is red, it is called red marinated juice. Even if the marinade is too white, just add a little light soy sauce

Beilu

soy sauce, Shaoxing wine, water, salt, onion, ginger, sugar (or rock sugar), anise (star anise), cinnamon,

pepper, clove, cinnamon and so on.