Braised Soy Sauce Bones

Soy Sauce Bones is a staple of Northeastern cuisine, but also lazy Liu's favorite, every time you go to the Northeastern cuisine, must be ordered! People love, is holding a big bone to gnaw meat, insert a straw to suck the marrow of the kind of pleasure! Sauce big bone meat texture is delicious, flavorful and not greasy, indeed, not everyone can resist the temptation! Today I will share with you a pot of soy sauce big bone, do it yourself at home, simple and convenient, the most important, safe and hygienic oh! Sauce big bone, be sure to choose a large chunk of spine or stick bone, because you can eat the bone marrow! Buy once stick bone, a bone two eat, affordable, absolutely do not miss! Autumn fat can be the best excuse for carnivores to eat meat. Eat a large piece of meat, drink a large mouthful of wine, have a fall booze bar!

Main Ingredients

Pork Leg Bone

1000g

Scallion

Ginger

Angle Anise

Cinnamon

Shaoxing Wine

Lao Soya Beverage

Sweet Sauce

Salt

Sauce for Big Bones

Sauce for Big Bones

Measurement

Sauce for Big Bones

Sauce for Big Bones

Sauce for Big Bones

Sauce for Big Bones

1

Big bones directly let the boss to a chop two pieces. Come back to soak in water, soak the blood water.

2

Put them into a pot and add enough water.

3

Put in the green onion, ginger, cinnamon and star anise.

4

Pour out some of the stock to make stock.

5

Bring the water to a boil and ladle out the froth.

6

Bring to a boil over high heat, turn down the heat and simmer slowly for about an hour.

7

Scoop out the bone broth, let it cool, then place it in a colander and freeze it to make pork bone broth.

8

Remaining part of the stock. Then add the shaoxing wine.

9

Lao Soy Sauce.

10

Add salt.

11

Add sugar.

12

Low heat, slowly simmer until the meat is rotten.

13

Approximately 1-2 hours more can be simmered, cooked according to personal preference. Personally, I like the meat to be a little chewy, too crispy for my liking.

Tips

1, the bones of the best choice of pork leg bone or pork spine, with the bone marrow of the kind. 2, soup at the beginning of more add a little, you can take out more broth out. 3, bone broth to be left basically no more than big bone, and then continue to sauce stew. The final taste of the bones can be based on personal preference.