How to make the brine platter, which is rich in flavor and super invincible? On this day, I passed through the pot-stewed food stall, and the fragrance made my mood high. This meat must be very good. At first glance, an aunt was selling, and I came up to buy a catty of pot-stewed vegetables. I chatted with my aunt, and my elder sister even said that I was like an old friend who had not seen me for a long time. We were both happy, and my elder sister was willing to teach me the recipe of marinade for 30 years!

I was surprised and said no. But my aunt's kindness was difficult, so I accepted the formula he sent me. Who made this pot-stewed dish so fragrant? When I got home, I didn't have enough ingredients to eat. I hastily cooked a large pot of marinated soup according to the recipe. God, it smells good. You can eat whatever you want. In one word, that is convenience. Sister also allows me to send the formula to everyone. Come and learn from me!

Brine platter Prepare the required ingredients: raw eggs, pork belly, chicken feet, fried tofu, marinated water, marinated materials, star anise, cinnamon bark, galangal, pepper, 1 old rock sugar, salt and tea.

The first step is to clean the eggs with warm water, then put them into a large pot to boil, and get some edible salt in the water to prevent the raw eggs from cracking during cooking. Then soak the boiled eggs in cold water, and peel off the eggshells with your hands for reservation.

The second step is to clean up the pork belly and scrape the skin with a knife. Immediately use scissors to cut the toenails of chicken feet. Wash chicken feet with warm water and set them aside. Then put these things together in the cauldron to solve the problem. After the water is collected, everyone picks them up and puts them under the tap to take a bath.

The third step is to take out a deep hot pot, throw all the marinade spices into the cauldron, then add 1L of boiling water, enlarge the fire and boil it, taste it after boiling, and add a little edible salt when it is weak.

Step 4: Finally, put pork belly and chicken feet into a cauldron and simmer. After 40 minutes, we will put peeled eggs and fried tofu into the cauldron and stew. After about an hour, everyone will turn off the fire and let all the ingredients stew in the pot for about an hour, then they can be taken out and eaten as dishes. Cold storage for one night, the smell of pot-stewed vegetables is stronger. You must slow down the whole process when boiling. Seasonings that are very easy to cook should be put in the back.