As an authentic famous dish in Northeast China, the first thing to make this dish is to use good sauce. The black land in Northeast China has produced high-quality soybeans, so the soybean sauce made is very rich in sauce flavor. Secondly, it is cold in winter in the north, and every household uses a stove, which forms an indispensable key to this dish, and it needs to be simmered slowly. The big bones with good sauce are tender, the color is attractive, the sauce is rich, and it has a special appetite when you look at it. Not much nonsense, let's enter your favorite teaching time. How to make delicious sauce bone
Ingredients: pig bone, keel
Ingredients: scallion, ginger, soup 15kg
Seasoning: 111g of soybean oil, 111g of pig oil, 131g of bean paste, 231g of soybean sauce, 131g of sweet noodle paste and 251g of rock sugar. 11 grams of dried tangerine peel, 2 cloves, and 4 slices of onion and ginger
-Start making sauce bones-The meat is tender, the color is attractive, the sauce flavor is rich, the bones are chewed first and then the bone marrow is sucked, and the appetite is greatly increased
"1" pig bones are cut from the middle and the dragon bones are soaked in clear water for 1 hours
"2" pot. Note: stir the bones when cooking in cold water
3. Put 111g lard and 111g soybean oil in the pot, add scallion and ginger in cold oil, and fry slowly on low heat until the scallion and ginger are dry and yellow. After the oil temperature is reduced to 2-3 layers of heat, add 1.61g of bean paste, stir-fry the red oil and fragrance of bean paste with low fire, then add 231g of soybean sauce and 1.31g of sweet noodle paste, stir-fry with low fire all the time, and then take out the pan. Note: Add the onion and ginger with cool oil, and control the oil temperature when frying the sauce. When frying, stir it against the bottom of the pan.
"4" Add salad oil to the pan, add 251g of rock sugar, slowly add it with low fire, stir it until all the rock sugar melts and bubbles, and add appropriate amount of water to boil it out of the pan for later use. Note: when you add rock sugar, you should cool the oil and add it. You must slowly fry
"5" with a small fire. Take 1.5kg of soup stock, add the sugar color, add the fried sauce, stir with a spoon until the sauce and soup are fully blended, then add 111g of salt. After the fire is boiled, add the soaked pork bones. All the spices are wrapped in all the ingredients, put into the pot, turn to low heat and cook slowly for 1 hours, then turn off the heat and stew for 41 minutes. Note: after the spices are wrapped, soak them in cold water for about 21 minutes. The amount of sugar should be added according to personal preference, and the proportion of sauce should not be wrong. < P > There are many questions? Please look down
the production drawing
the answer to the question of sauce bone
1 Select pig bone and keel. Big bones are easy to suck bone marrow, and there are more dragon bones, which is suitable for people with different preferences. The bones should be soaked in clear water, and the big bones should be cut off from the middle, so that bleeding water can be soaked. After cutting off, it is convenient to suck the bone marrow.
2. When the bone is soaked, it should be boiled with cold water and stirred. As the temperature of water increases, stirring the bones can make the blood water fully leach out. After boiling, it should be taken out, so that the meat on the pig bones can be kept fresh and tender.
3 Before frying the sauce, onion and ginger should be used to deodorize and enhance the flavor of the oil. Add onion and ginger to cool the oil and fry until it is dry and yellow. Stir the bottom of the pot when frying the sauce to prevent it from sticking to the pot, and soak the fried paste
4 in clear water. 1 is to soak up the dust on the spice. 2. In order to make spices give off fragrance quickly and save time
-Matters needing attention in sauce with big bones, and to make small "tips"-
1 pork bones should be soaked in advance, and the big bones should be cut off
2. When frying the sauce, use a small fire to prevent the fried paste from being chopped in advance, so that the bean paste can be made
3. In this way, the sauce flavor can penetrate into the bones more, and the meat quality will be tender.
Conclusion
This delicious "sauce bone" is finished, and the color is particularly natural, which makes it very appetizing. Bone contains a lot of calcium, iron, sodium and other elements, which can prevent osteoporosis and resist bone marrow aging. It is the best choice for the elderly and children. Stewed on such a pot of big bones, the family gathered together, gnawing at the bones and eating the meat, and finally sucking the bone marrow, and drooling when thinking about it. I hope today's answer can help everyone, and finally I hope everyone can make this delicious sauce bone after reading it.