Sauce water modulation is generally used to oil the various sauces simmering fusion into the stock, and then add some salt to taste, put some spices to fishy aroma, with sugar color or soy sauce coloring, open the fire to boil, so that the stock and a variety of seasonings and spices are fully integrated, the sauce of the big stick bone is a dish that belongs to the Northeast home cooking cuisine. The main raw materials have pig thigh bone, the main auxiliary materials including seasonings have pepper, cinnamon, salt, etc., through the high temperature simmering method of production.

Put a few large slices of ginger, thick green onion to come on two, star anise throw five or six, a small pepper, cinnamon a little, salt according to their own tastes, a little soy sauce, a large spoon of sweet flour sauce. The pig bone from the center of the chop, wash into the cold water and boil for another 3 minutes, skim the blood foam on the water and then fish out, will be put into another pot of hot water has been boiled, the amount of water to be no more than the bone, is the raw material of about 3 times.

Then put the cooking wine, ginger, two to three small onions , and then add salt, pepper, dried chili peppers, star anise, cinnamon, coriander, fennel, grasshopper, Bai Kou, soybean paste, soy sauce, soy sauce, chicken essence, cover the pot and cook for one and a half hours. Put the saran wrap, green onion knots, ginger and garlic granules together in a pot, pour boiling water over them and stir well. Next, heat the pan with oil, 4 slices of ginger, 2~3 slices of garlic, sauté on high heat, then the spices: dried chili peppers, star anise, allspice, cinnamon, peppercorns, grass berries, hawthorns, nutmeg, and continue to stir-fry on high heat.

Stir fry sugar color, put a small amount of oil in the pot, hot oil into the rock sugar, stir fry until amber, just drained the bones into the pot has been stir frying until brown, and then just cut the ginger, garlic and chili pepper poured in, has been stir frying out of the flavor of the rice cooker, clean, directly into the pot of big bone, do not add water, must not add water, so just pour it in on the line. Cover the lid, select the steam button, the rice cooker will automatically work, without us to care about it. Pour into the pressure cooker, put the material just stirred well (material package, or material box is best, save time to pick out), cover the lid, after the steam stew 15 minutes (no pressure cooker stewed on medium heat for about 70 minutes).