I like to make a marinade for ribs/chunks of chicken thighs (with bones and skin intact), tofu etc with LGM, minced garlic, ginger and tamari then steam.
And I especially like the combination of LGM and fermented black beans (never rinse the beans).
Pork rinds
Tofu and mushrooms
Razor clams
I also use LGM as a dipping sauce by adding some Chinese black vinegar and/or tamari for dumplings and other bits.
Home-made LGM
The sauce looks alarmingly red but it’s not that hot. In fact, just barely. It’s more the flavour, rather than the heat.
