Delicious food can stand the test of time, just like this brine platter, did you know?

Most of the good things in this world must pass the test of time before they can be perfected. For example, love, after years of tempering, is more precious than gold. For example, in work, only through accumulation over time can we achieve great achievements. The same goes for food. Just like this simple brine platter, you only need to be patient, stew, prepare carefully, and simmer slowly. The more you cook, the mellower and fresher you are, and let time create deliciousness. 1. Introduction

About all the good things in this world, most of them must pass the test of time before they can be achieved, and they cannot be achieved overnight. For example, love, after years of tempering, is more precious than gold. For example, in work, only through accumulation over time can we achieve great achievements.

The same is true for delicious food. Whether it is cooked, braised or fried, it requires a lot of time and energy. Just like this simple brine platter, you can only have the patience to stew it, prepare it carefully, simmer it slowly, and let time create deliciousness. I heard that some century-old brine shops have already

shared a homemade brine platter recipe, which is very good as a cold dish to relieve the summer heat and enhance the flavor. The raw materials are not complicated, and the ingredients are also very common, but you need a little patience and a little more time, especially the cleaning and odor removal of the ingredients, so that you can get twice the result with half the effort. The brine can be kept in the refrigerator for three or four days and can be used several times without any problem. 2. Ingredients preparation

1. Marinade: 2 star anise, about 40 peppercorns, about 20 black pepper, a pinch of marjoram, a small piece of tangerine peel, a pinch of green tea, sliced ??ginger 6 slices, 5 garlic cloves, 4 shallot segments, 1 green onion knot, about 10 grams of yellow rock sugar, appropriate amounts of light soy sauce, dark soy sauce, seafood soy sauce and rice wine. Reminder: If you don’t prepare it specially, just use whatever you have at home. If you pay attention, it would be better to add some cinnamon, Amomum villosum, galangal, etc.

2. Ingredients: appropriate amounts of pig ears, pig tongue, tofu, shelled peanuts, pea wedges, eggs and peanut kernels. Reminder: There is no special choice, whatever you buy is what you buy, you can braise whatever you like, or you can braise the ingredients several times. Pig ears, pig tongue, tofu, peas and angle three, production process: braised pig ears, eggs, peanuts

1. The first step is to burn the skin: go through the skin of each part of the pig ear, and do not burn it. Use a red-hot screwdriver to burn the area, and then scrape it clean with a knife. Reminder: The purpose of this is to remove the remaining pig hair and stain layer. The more complete the removal, the lower the fishy smell. It's best to let the butcher cook it and re-cook it at home.

2. Step 2: Pour cold water from the pig ears into the pot. Add an appropriate amount of salt, rice wine, ginger slices, shallot segments and green onion knots to the water. Bring to a boil over high heat and skim off the foam, then cook for about After 5 minutes, drain out cold water and scrape clean with a knife again. Reminder: After the two steps of burning the skin and pouring water, even the most stubborn stains can be removed, and then you can safely remove the brine. Add water, marinade, and ingredients into the pot, and start braised

3. The third step of braised cooking: Put all the marinades and ingredients into the pot, add water to submerge the pig ears, and add an appropriate amount of dark soy sauce and light soy sauce , seafood soy sauce and rice wine, first bring to a boil over high heat, then reduce to a simmer, cover and simmer for about 1 hour, as long as wooden chopsticks can be inserted through the thicker part of the pig's ear. Boil the eggs for about 15 minutes and then take them out. Use a spoon or frying spoon to pat the eggshells evenly to make cracks, then return to the pot and simmer for about half an hour.

Reminder: The main thing is to have a little more dark soy sauce and light soy sauce, and the water needs to be purple in color to be able to absorb the flavor. I didn’t add any more salt because there was enough light soy sauce. If you are not in a hurry to eat it, turn off the heat and let it cool naturally, then simmer it for a while to enhance the flavor. The eggs must be cracked to allow the flavor to enter.