Soy sauce bones are a traditional dish in Northeast China. Depending on the main ingredients, there are sauced spines, sauced pork ribs, and sauced stick ribs. These raw materials have a unique characteristic, that is, they can withstand long-term stewing without the meat becoming stale or dead. Among them, the pork spine is the most popular because it tastes the softest and glutinous after being stewed, and it is more fun to chew (it takes a lot of effort:)).

Compared with some braised dishes and braised dishes, the seasoning used for Northeastern sauce bones is not much different. The main features come from the selection of main ingredients (live meat with bones) and the SIZE of each bone. The "heroic" - about three or two pieces of sauce spine weigh about one pound. Large pieces of meat tend to be more delicious after being stewed, and the meat is fragrant.

Method:

1. Wash the large pieces of pork spine slightly, put them in a large basin, fill them with water and soak them for about 6-12 hours. The water can be changed several times in the middle. If the room temperature is high, you can put the basin in the refrigerator to prevent the pork from deteriorating.

2． Rinse the spine soaked in blood several times and put it in a large pot, add water to cover the pork bones, add a few pieces of ginger (beat it into pieces), a few knotted green onions, a few star anise (aniseed), a handful of Sichuan peppercorns, and cinnamon A small piece, 2 bay leaves (optional), a little Sanxiang (optional), Shaoxing wine, dark soy sauce, soy sauce, fried sugar color, white sugar, black bean juice or an appropriate amount of high-quality soybean paste (optional).

3. Heat over high heat until the soup boils, then remove the floating residue, add an appropriate amount of refined salt (the marinade needs to be salty to make the sauced bones fully flavorful, so use a larger amount of salt), turn to medium to low heat, cover and simmer for about 1 hour. X

4. Add an appropriate amount of chicken essence, turn to medium-high heat and simmer with lid open for about 30 minutes (the purpose is to reduce the soup slightly and make the meat bones more flavorful).

Key points:

1. In order to make the sauced bones rich in flavor, it is recommended to stew no less than 5 pounds of meat bones at one time. I stewed nearly 8 pounds this time. According to Mr. Yuan Mei's requirements for boiled meat, "if it exceeds twenty kilograms, it will be bland and tasteless." My five pounds is not much. Although the bones in this sauce are "red boiled meat", the same principle of having more meat and thicker flavor is also applicable - the reason is that if there is less meat, all the meaty flavor will inevitably escape into the soup. The amount of meat is really small, so the soup can be thickened appropriately.

2． The first step to remove the blood is to soak it in cold water for a long time instead of the more time-saving "flying water", also to better maintain the flavor of the meat. If you use the method of flying water, because the raw materials are larger and more numerous, it will take a long time to boil and stew to remove the blood water, and the meat flavor will be lost.

3. When making braised/braised vegetables, you can try using several different soy sauces or sauces at the same time, which often makes the finished dish richer and more delicious. For example, this time, in addition to dark soy sauce and Wanjiaxiang brand aged soy sauce, I also used a smaller amount of Weiquan soy sauce, Lee Kum Kee black bean sauce, and a little Maggi fresh soy sauce.

4. The remaining broth from the sauced bones is a good ingredient for making braised eggs, smoked eggs, braised tofu skin/dry and tiger eggs.