Seasonal series - fragrant grains marinated platter

The union handed out a bottle of fragrant lees and was invited by a colleague to come up with a recipe. Prawns, abalone, edamame, lotus root, quail eggs, chicken feet, and chicken gizzards are prepared for marinating. The best foods to eat are edamame, prawns and chicken feet. A 500ml bottle of dregs was mixed with 250ml of purified water and marinated overnight. I didn't expect the finished product to be especially suitable for summer wine, cold and comfortable!

Ingredients

Leesmarinade 500 ml

edamame 200 g

prawns 5

quaileggs 200 g

abalone 4

lotusroot 1 section

chickenfeet 200 g

chickengizzard 200 g

accessories

Sichuanpepper 20 pieces

bayleaves 4 pieces

Ingredients 2 pieces

cookingwine several

Cooking Instructions

Edamame is cut with a knife for easy flavoring.
Boil quail eggs for 10 minutes, remove from cold water and soak.
Szechuan peppercorns, bay leaves, seasonings and edamame are boiled together for 10 minutes, and the time can be adjusted according to personal preference.
Cut off the nails of the chicken feet, pot under cold water, add green onions, ginger and cooking wine and cook for 15 minutes, and then use chopsticks to pierce them thoroughly. Once cooked, remove from supercooled water and soak in ice packs.
Afterwards, blanch the chicken gizzard and abalone for 30 seconds, blanch the lotus root slices, and cook the prawns. Let all cool.
After cooling, soak the fragrant grains with half of pure water according to vegetables, seafood, and meat.
In addition to the meat, put some rice wine or cooking wine, the flavor is better, I also put a little shallot, you can also put some millet pepper.
Marinate overnight and serve.