Exclusive home-style braised pork
A fragrant master stock infused with star anise and spices gently poaches chicken legs, beef and pork liver, producing sliceable meats layered with deep savory flavor.
Instructions
- 1
Put the spice packet and oil into the pot and bring to a boil, then simmer on low heat for 20 minutes to let the flavor of the spice packet come out.
- 2
Make several small cuts on the cleaned chicken leg to help it absorb the flavor, then put it into the pot.
- 3
Cut the pork liver and beef into small pieces, rinse repeatedly with clean water to remove the blood, then soak in clean water for a while, trying to remove as much blood as possible.
- 4
Put various ingredients into the marinade and cook for 30 minutes.
- 5
Simmer on low heat for 30 minutes.
- 6
Take it out and let it air for a while.
- 7
Cut into slices, freeze any excess in portions, and take it out to thaw in advance when you want to eat it.
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Ingredients
Main Ingredients
- 鸡腿6 piece
- Beef shank500g
- Pork liver500g
- Egg4 piece
- Marinade packet100g
Seasonings
- dried chili100g
- Canola oil5 spoon