Replace the water in the pot, put in the big stick bones and bring to a boil over high heat. Add ginger slices, green onion segments, salt, pepper, star anise, and dark soy sauce. Turn to low heat and simmer for about 1 hour. Turn off the heat. Simmer for about ten minutes to make it more flavorful. Now take a bite of the big bone.

The big bone is a traditional home-cooked delicacy. It originated in the Northeast. There are many ways to make it, such as sauce, braised, sauerkraut, spicy, etc. Among the big bones It has high nutritional value, rich in vitamins, protein, etc., and its bone marrow is more delicious.

It usually takes me about an hour and a half to make big bones, especially the big bones with soy sauce, the meat is soft and rotten It's so delicious, it's so enjoyable to chew it in your hand. Eat the meat first, then the bones, and finally suck in the marrow. Just thinking about it makes me drool. Today, the fat lady will tell you how to make soy sauce bones

This Not necessarily, it mainly depends on the cooking tools. If you choose to use an electric pressure cooker to cook, the time may be relatively longer, usually about two hours. If you choose to use a pressure cooker, it will take about an hour.

I am the little chef Jiahe, and I must answer my question when I come across my specialty dish - big stick bones.

Let’s take a look at my finished product first. Are you greedy?

It normally takes about 1.5 hours to stew the big stick bones until they are naturally soft and tender, but if you use a pressure cooker, it only takes about 20 to 25 minutes!

I am happy to answer your question. There are ways to stew the big stick bones. First, add vinegar. Second, use a pressure cooker. When adding salt, add it last (add it after simmering). I hope my answer will be helpful to you

The meat of large bones is very delicious, I usually stew it in a pressure cooker for half an hour. The meat is soft and delicious, and the elderly and children especially like it.

Especially when I think of the soybean paste bones from Northeast China, they are always served in a basin, and you can hold them and chew them directly, and you can smell the aroma through the screen. The specialty of the sauced bones is that they are cooked with tendons over high heat and simmered slowly

The sauced bones are a dish that is never tired of being eaten. The thickly stewed bones with red sauce are served with wine or Perfect with rice. The rich soup is so delicious when mixed with rice!