Recipe for lees vinegar: a little garlic, a little yellow lantern chili sauce, 200g of distiller's grains (or sweet rice fermented rice), 100g of edible oil, a little salt, a little rice vinegar.

How to make dregs vinegar:

1. Pour cooking oil into a hot pan. When the oil is hot, add garlic and stir-fry over low heat.

2. After the garlic is fragrant, add the distiller’s grains and yellow lantern chili sauce and stir-fry over medium heat.

3. Add water and rice vinegar and bring to a boil.

4. Add salt after boiling.

5. Add beef balls, lettuce, mushrooms and other favorite ingredients.

6. Simmer over high heat for 5-10 minutes and then simmer for 2-3 minutes.

7. You can use Hainan orange, coriander, light soy sauce, etc. to prepare your favorite dipping sauce.

Extended information:

Features of dregs vinegar:

The auxiliary ingredients are pepper, sugar, monosodium glutamate, minced garlic, etc. The taste is slightly spicy, sweet and sour, and can be eaten as an appetizer before a meal or during a meal.

Dregs vinegar is mainly paired with seafood in Hainan. It is said that it has been passed down as a folk snack for nearly 500 years. The sour and spicy vinegar can enhance the umami taste and freshness of seafood. In this dish of glutinous rice and vinegar sea pot, seafood can be selected according to the season, which varies from person to person. After putting the cooked seafood into a vessel, scoop up a spoonful of hot vinegar and pour it on the ingredients.

After strictly controlling the heat, the cooked seafood locks in its umami flavor, while the vinegar still maintains its original sour and spicy flavor. A mouthful of seafood and a mouthful of vinegar will give diners a gentle double click on the taste.