Ingredients: spine 1500g, two pieces of fermented bean curd, natural plant seasoning 10g, a little fermented bean curd, onion, ginger slices, 2 star anise, some peppers, crystal sugar, salt, cooking wine, soy sauce and water.

The practice of fermented bean curd sauce spine

1. After buying the pig spine, cut it into several sections with a knife (the butcher shop can also sell chopped meat), soak it in water for half a day, and then pour it out after the water turns red.

2. Blanch the soaked pork spine in a cold water pot.

Don't throw away the scalded water. Wash the spine with warm water.

4. Prepare all seasonings.

5. Take an iron pot, add a little vegetable oil, put minced onion and ginger at the bottom, add star anise, and add pepper to stir fry. Add pork spine, pour in a little soy sauce,

6. Add water and crush the fermented bean curd with the back of a spoon. Adding natural plant seasoning, crystal sugar, salt and cooking wine into water,

7. Bring to a boil over medium heat. Turn off the heat, cover the pot and cook for about 1 hour.

8. Chopsticks can insert live meat. This sauce spine, I want to eat cold dishes, so it is not particularly crisp. So chopsticks can be inserted and closed. Simmer for a while with the remaining temperature of the iron pot.

Skills of making spine with fermented bean curd

1. Pig bones can be pig bones, pig spines, pork ribs, etc. All these raw materials have a common feature, that is, they can withstand long-term stewing without causing firewood and death. Among them, pig spine is the most popular, because it tastes softest after stewing, and it is more interesting to chew.

2, in order to increase the flavor, you can add some aniseed, pepper, fragrant leaves, or you can not put it.