[Production method]
Raw materials: fresh spine, cut into roughly 4 * 4cm square; peppercorns a number of, probably a handful in the hands of (10g or so, or according to the preference of each person); soy sauce (soy sauce); starch; a small piece of ginger; a little bit of sugar; salt; cooking wine; green onions. In fact, you can also put other spices, such as star anise, but I did not put.
How to do it: 1. Marinate the spine with soy sauce (a little more won't hurt), sugar, and cornstarch for about 20-30 minutes.
2, put the oil in the pot, put the pepper accompanied by stir fry for a moment, put the marinated spine (skeleton in advance with boiling water) and ginger, stir fry for about 8-10 minutes, mainly to make the spine a little fragrant. Then put in the original sauce used to marinate the backbone (if not enough, put in the soy sauce again, a little sugar, cooking wine), the sauce should spread over the backbone, cover, and cook on full heat for about 30 minutes. It is important to keep enough sauce so that the spine is flavored.
3, finally put the green onion, you can serve it.
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Practice 2
Raw materials: large keel (ribs can also be)
Practice: 1. large keel cut into about 5 cm or so of the segment, soak into the water for about 1 hour or so, wash the blood with water, and then put into a pot of boiling water to de-foam; 2. add the broth, put the pot to cook for about 1 hour, fish up; 3. with soy sauce, monosodium glutamate, broth, salt made of salty sauce; will be put into the salty sauce, into the pot of marinade until the juice is slightly dry, start the pot, plate (you can also only hot salty sauce drizzled into the big dragon bone).
Taste: It looks like a "big thing", but the meat is delicate and does not stick to your teeth. If you are used to eating the stewed big dragon bone soup in southern Fujian, you may want to try a soy sauce skeleton.
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Practice three
Main ingredient keel bone, soy sauce soup
Sauce soup production method: pepper, star anise, cinnamon, sesame leaves, grass berries, fragrant fruit, Angelica dahuricae, cloves, licorice, meat Kou red dry pepper each a little bit, fried in oil, added to the bones and chicken broth inside, add salt , monosodium glutamate, sugar color, sugar, green onions, ginger, cooking wine simmer for 2 hours, and then add the skeleton, cooked both good!
Features: rich sauce, red color, mouth and teeth
Method 2
Step 1: tighten the skeleton with boiling water
Step 2: put the green onion, ginger (the amount of large), soy sauce (preferably a mixture of Lupejiu soy sauce and edamame)
Dashiqi into the bottom of the pot to put the skeleton on top of the adding boiling water (the amount of water to diffuse over the skeleton is appropriate) to eat spicy The bones of the appropriate) to eat spicy put a few chili
The third step: open the fire (high heat) after the pot is opened, put the fire to the minimum 30-40 minutes (if you use a pressure cooker will not have to be so long) you can eat the delicious sauce bone rack.