Platter of dregs

Salty and delicious, with a faint aroma, and with some beer, it is perfect to eat at home during the New Year.

Ingredients

Quaileggs 20

chickengizzards 10

lobstertails 250 g

clams 400 g

peppercorns 30 pieces

ginger 3 pieces

1bottleofdregsmarinade ~

The above materials are ready, the lobster tail is thawed, the clam is spit out and the sediment is washed, and the chicken gizzard is cleaned.
Half a pot of water, add 30 peppercorns and 3 slices of ginger.
Cook the chicken gizzards in a pot under cold water, cook over medium heat, boil the water for another 5 minutes, remove and let cool.
Cook about 20 quail eggs in the water in which the chicken gizzards are boiled, peel and set aside.
Remove the water from boiling the chicken gizzards and quail eggs, boil another pot of water, boil the lobster tails, boil the water and cook for 2 minutes.
Finally, boil the clams, boil the water for 3 minutes, remove and drain the water to cool for later use.
Slice the chicken gizzard after cooling.
Put all the cooked ingredients in a large container and pour a bottle of marinade.
Refrigerate for more than 1 hour before eating.