Cold dish platter

Method

1. 01

   Step 1

   Prepare the raw materials.

   

2. 02

   Step 2

   Cut the scallions into sections, slice the ginger, and crack the nutmeg and cardamom.

   

3. 03

   Step 3

   Add enough water to a pot, then add ginger, dried chili peppers, scallions, Sichuan peppercorns, cardamom, nutmeg, cloves, fennel seeds, cinnamon, bay leaves, star anise, and rock sugar. Bring to a boil over high heat, then add cooking wine, dark soy sauce, and salt.

   

4. 04

   Step 4

   Cut the beef into large chunks and add it to the pot. Cook over medium heat for about 40 minutes.

   

5. 05

   Step 5

   Add the duck gizzards and pork liver, and cook for another 20 minutes or so. After turning off the heat, let the ingredients soak in the soup for half a day.

   

6. 06

   Step 6

   Steam the sausage until cooked.

   

7. 07

   Step 7

   Fry the peanuts until cooked. Wash the peanuts thoroughly, put them in a cold oil pan, and fry until they pop open. Use the residual heat to fry them until fragrant. They will become crispy after cooling. Sprinkle with a little salt before taking them out of the pan.

   

8. 08

   Step 8

   Slice sausages, braised duck gizzards, braised pork liver, and braised beef into thin slices and arrange them around the edge of a plate, then place peanuts in the center.