How to make the peacock-style Yunnan-style assorted platter

Eating is very important for a person because it directly determines our health. If you are careful enough, you will find that there is always something wrong with people who eat out often. In order to avoid this from happening to you, try to eat at home. Of course, if you feel embarrassed about cooking, why not follow me to learn how to make a peacock-spreading-tail version of a Yunnan-style assorted platter.

1.121 Put the blanched beef into the marinade, add soy sauce, onion, ginger, star anise, bring to a boil over high heat, then simmer for 40 minutes, soak in the soup and let cool

2.212 Wash the beef shank, blanch it in boiling water, remove it after it changes color, and wash off the foam

3.12 Wash the chicken legs, put them in the pot, and add water to cover the chicken legs

4.21 Add ginger slices and peppercorns

5. Add an appropriate amount of cooking wine, bring to a boil over high heat, then turn to medium heat and cook until the chicken thigh changes color

6. Take out the chicken legs and wash off the foam on the surface

7.1 Bring to a boil over high heat, then simmer for 20 minutes over low heat. Turn off the heat, turn the eggs over, soak them in the marinade and let them cool.

8.2 Add boiled and peeled eggs to the brine of the braised beef

9.12 Remove the skin from the cooled chicken legs and tear the chicken into shreds

10.21 Slice the marinated beef, eggs, and sausages

11.1 Blanch the carrot slices in boiling water

12.2 Peel and slice the carrots and cucumbers

13. Remove the carrots and drain them after they become soft.

14. Beat an egg into egg liquid

15. Use a frying pan to spread the pancake, take it out and use kitchen paper to absorb the oil

16. Cut the cooled egg pancake into egg strips

17.1Put it in boiling water and blanch it until cooked.

18.2 Soak the black fungus and white fungus in water

19.1 Turn off the heat when the peanuts become hard and the skin starts to peel off. Let them cool and then peel and crush.

20.2 Heat the pan, add the raw peanuts and stir-fry over low heat

21. Take half of the white radish and peel it

22. Use a knife to trim off the excess parts and shape it into a peacock head

23. Use black sesame seeds to stick on the eyes and place them on one end of the plate.

24. Add appropriate amount of oil to the pot, heat it up and add the scallion

25. Fry the scallions until they turn dark brown and remove them. Pour out the scallion oil.

26. Boil the rice noodles in boiling water and drain.

27. Pour in the scallion oil and mix thoroughly with chopsticks

28. Place the mixed rice noodles on a plate, making sure they are shaped like a peacock, with a large tail and a certain slope from the body to the tail.

29. Tear up the black fungus and white fungus and put them around the peacock head.

30. Place a circle of cucumber slices and put chicken shreds on the neck

31. Place another layer of sausage on the cucumber slices and a layer of egg shreds on the shredded chicken.

32. Then arrange the other materials in circles according to color

33. Chop the hot pepper and small red pepper, cut the coriander into sections, and put them in a bowl

34. Add appropriate amount of soy sauce and vinegar

35. Add a little fish sauce, salt and sugar

36. Finally, add the crushed peanuts and mix well as the sauce. Pour it on the platter when eating.

I have already told you how to make the peacock-spreading-tail version of the Yunnan-style assorted platter. If you like it, just prepare to do it or practice it when you have time.