Composition:

cut

Big bone

Zhacai geda

Clean water

Eight angles

cinnamon

dark soy sauce

Dried yellow sauce

Recipe practice:

1. Soak pig bones in clear water for two hours, change the water several times, and remove blood stains.

2. Wash and drain the mustard tuber and cut it into thick slices.

3. Put the mustard tuber slices at the bottom of the casserole.

4. Put the pork bones into the pot, add a section of onion ginger, 2 pieces of star anise and cinnamon, and add enough water.

5. Heat the soup until it boils, then skim off the floating foam.

6. Mix 2 tablespoons soy sauce with 1 tablespoon dried yellow sauce.

7. Transfer the sauce to the pot and simmer.

8. Stew until 1 hour or so, and the meat is rotten.

9. Just take the soup a little in case of fire.

How to watch this dish with a mobile phone?

Recipe tip:

1, pig bones can be made of pig sticks, pig spines, pork ribs, etc.

2. It is best to soak pig bones in clear water for six hours. Change the water several times in the meantime, so you don't need to fly again. Flying water easily loses its meat flavor.

3, stewed sauce bones should be dried with yellow sauce, so the taste is more intense.