Generally choose cavity bone, in addition to flour meat, mainly eat bone marrow; There are also calves, mainly eating tendons.

Production point: 1. In order to make the sauce bone taste stronger, it is suggested that the meat bone stewed at one time should not be less than 4 kg. 2. The first step is to soak blood in cold water for a long time, instead of time-saving "flying water", which is also to better maintain the taste of meat. If the method of flying water is used, it will take a long time to cook the blood water because of the large amount of raw materials, not to mention the loss of meat flavor. Northeast sauce bone: (with secret sauce formula) Features: strong sauce flavor and crispy meat. Delicious ingredients: big bone1500g, some tin foil, 20g lettuce. Seasoning: 50g onion ginger, 2000g secret sauce. Formula of secret sauce: raw materials: 25 kg of clear water, 0 kg of keel 10, 4 kg of old hen, scallops 1 kg, and 2 kg of pig's trotters. Seasoning: 20g of Zanthoxylum bungeanum, 0g of clove10g, star anise, tsaoko, white pepper, Alpinia katsumadai, 5g of dried ginger15g, 5g of dried tangerine peel, 400g of salt, 0g of soy sauce100g of monosodium glutamate100g, and crystal sugar/kloc. Sauce preparation: (1) Slaughter the old hen, blanch the keel in boiling water for 5 minutes, take out the water control, blanch the pig's trotters to remove foreign hair, cut them in half, soak them in clear water to remove blood, blanch them in boiling water for 5 minutes, and take out the water control. (2) Wash pepper, clove, star anise, Amomum tsaoko, white pepper, Amomum tsaoko, dried ginger and dried tangerine peel, control the water, fry in a dry pan for 2 minutes until fragrant, and take it out and wrap it in gauze. (3) Put all the raw materials into a stainless steel barrel to boil, and then simmer for 6 hours. Add all seasonings except monosodium glutamate, onion and ginger slices, and simmer for 2 hours. Add monosodium glutamate. Stir-fry onions and ginger, then serve. Practice: soak the big bone in boiling water for 5 minutes (remove the floating foam when soaking), take out the empty water, put it in the secret sauce, add the onion and ginger pieces, and simmer for 1 hour until the meat is soft and rotten. Take it out of the pot and put it on a plate with lettuce. Wrap the bones in tin foil.