Braised Lotus Root Slices, Braised Duck Eggs, and Braised Pork Head Recipes
Lotus Root Slices
Ingredients: Lotus Root, Dried Chili Peppers, Sichuan Peppercorns, Star Anise, Cinnamon, Cassia Leaf, Ginger, Chinese Apricot, Oil, Salt, Rock Sugar
Instructions:
1Wash two lotus root segments, remove the ends, and cut into segments.
2Add water to the pot, add an appropriate amount of dried red chili peppers, Sichuan peppercorns, star anise, cinnamon, cassia leaf, ginger, Chinese apricot, oil, salt and 20g rock sugar.
3Add the lotus root segments, bring to a boil over high heat, simmer in a low flame for about 1---1.5 hours, flipping twice or three times halfway through.
4Check if the lotus root slices are cooked through; when a fork can be inserted easily, it's ready. Turn off the heat and take it out of the pot. Cut into slices, arrange on a plate, and serve.
Braised Duck Eggs
Ingredients: Duck Eggs, Salt, Soy Sauce, Ginger, Star Anise, Sichuan Peppercorns, Cinnamon, Safflower Oil, Cardamom
Instructions:
1Wash the duck eggs and boil them. Peel off the shells and set them aside.
2Add all seasonings to the pot.
3Add the peeled duck eggs, add water to cover the duck eggs, simmer over low heat for 4-5 hours for flavor.
4Check the flavor and adjust seasonings as needed.
Braised Pork Head
Recipe: 6g Star Anise, 6g Cardamom, 5g Little Fennel, 3g Cassia Leaf, 3g Cinnamon, 5g Chinese Licorice, 4g Magnolia Root, 4g Sweet Flag, 3g White Pepper, 1g Cardamom, 2g Star Anise, 2g Chinese Licorice, 3g White Pepper, 3g Black Pepper, 3g White Pepper, 3g Baihua, 10g Sichuan Peppercorns, 10g Dried Chili Peppers, 2g Angelica Sinensis
Ingredients: Half a old hen, 500g pork bones, 200g pork skin, 200g edible oil, 2 segments of green onion, 5 slices of ginger, salt, pepper, rock sugar as needed
Instructions:
1First, pack the spices with muslin, and soak them in warm water for 30 minutes.
2Add the half old hen, 500g pork bones, 200g pork skin, and blanch them first, then add 10 catties of water, bring to a boil over high heat, and simmer over low heat for 2 hours.
3Next, add the braising spices to the broth and simmer over low heat for 2 hours. Then add green onion segments, ginger slices, and seasonings to make the braising liquid (If you like a sweet flavor, add 40g of maltose.)
4To braise pork trotters, vinegar needs to be repeatedly rubbed and washed, and then blanched before putting it into the braising pot.
