sauce stick bone sauce stick bone

raw materials: select pig's stick bone

practice:

1. chop the spine, boil the water and roll it for a while. The purpose is to remove blood foam.

2. Take out the bones and pour out the water just now.

3, pressure cooker, put the bones in, and the water just passed the bones.

4. Put a few large pieces of ginger, two pieces of thick onion, five or six pieces of star anise, a small handful of pepper, a little cinnamon, salt according to your own taste, a little soy sauce, and a tablespoon of sweet noodle sauce with a rice spoon for porridge.

5. Cover, fire, and come back for seven or eight minutes after the jet.

characteristics: fat but not greasy, with strong sauce flavor

Sauced bone is a traditional dish in Northeast China. According to the different ingredients, there are sauce spine, sauce ribs, and sauce bones. These raw materials have the same characteristic, that is, they can withstand long-term stewing and the meat won't burn or die. Among them, pork spine is the most popular because it tastes softest and glutinous after stewing, and it is more fun to chew (laborious:)).

Compared with some braised dishes and red braised dishes, there is no big difference in the use of spices in the Northeast sauce bones. The main feature comes from the selection of main ingredients (live meat with bones) and the "heroic" SIZE of each bone-about three or two sauce spines are about one catty. However, large pieces of meat tend to be more delicious and fragrant after cooking.

Practice:

1 Wash a large piece of pork spine slightly, put it in a big pot and soak it in clear water for about 6-12 hours, and change the water several times in the middle. If the room temperature is high, put the pot in the refrigerator to prevent the pork from going bad.

2 Rinse the spine soaked in blood for several times, then put it in a large pot with water until the pork bones are broken, add several pieces of ginger (broken), several pieces of onion, a few pieces of star anise (aniseed), a small handful of pepper, a small piece of cinnamon, 2 pieces of fragrant leaves (optional), a little thirteen spices (optional), Shaoxing wine, soy sauce, fried sugar and white sugar.

3. After the soup is boiled, clean the floating powder, add a proper amount of refined salt (the marinade needs to be salty to make the bones in the sauce fully taste, so the amount of salt is large), and turn to low heat to cover and stew for about 1 hour. X

4 add appropriate amount of chicken essence, turn to medium-high fire, open the lid and stew for about 3 minutes (the purpose is to slightly collect the soup and make the meat and bones taste further).

key points:

1 in order to make the sauced bones taste strong, it is suggested that the meat bones should be stewed at least 5 pounds at a time, as I stewed nearly 8 pounds this time. According to Yuan Mei's old man's request for white cook the meat, "if it is not more than 2 Jin, it will be tasteless", and my five pounds is not much. Although this sauce bone is "red cook the meat", the truth that the meat is rich and thick is also applicable-the reason is that if there is less meat, all the meat will inevitably go into the soup. The amount of meat is really small, so you can thicken the soup appropriately.

2 The first step is to soak the blood in cold water for a long time instead of the more time-saving "flying water", which is also to keep the meat taste better. If the method of flying water is adopted, because the raw materials are larger and more, it is bound to take a long time to cook and stew to remove the blood and water, and the loss of meat flavor is needless to say.

3 When cooking braised/braised dishes, you can try to use several different sauces or sauces at the same time, which can often make the finished dishes more rich and delicious. For example, this time, in addition to soy sauce with soy sauce and Wanjiaxiang brand, I used a small amount of soy sauce sauce and Lee Kum Kee soy sauce, and a little delicious soy sauce.

4 The broth left over from the sauce bones is a good material for making salted eggs, smoked eggs, salted tofu skin/dried eggs and tiger skin eggs.

Sauced bone method

Generally, the cavity bone is selected, except the surface meat, which mainly eats bone marrow; There are also shins, mainly eating tendons.

Practice: First, wash the big pig bones slightly, put them in a big basin and soak them in clear water for about 6-12 hours, and change the water several times in the middle; Then rinse the spine soaked in blood for several times and put it in a large pot with water until it doesn't pass the pig bones. Add a few pieces of ginger (smashed), a few pieces of onion knotted, a few star anise (aniseed), a small handful of pepper, a small piece of cinnamon, a little fragrant leaves and thirteen spices, wine, soy sauce, fried sugar color, white sugar, soy sauce or a proper amount of high-quality soybean sauce. Then use high fire until the soup boils, clean the foam, add appropriate amount of refined salt, turn to medium and small fire, cover and stew for about 1 hour. Add appropriate amount of chicken essence, turn to medium heat and stew for about 3 minutes.

taste: sauce bone is rich in ingredients and delicious.

Finger-grabbed sauce bone

Raw material: 3g of pig hind leg water bone

Seasoning: 1g of salt, 1g of soy sauce, 15g of monosodium glutamate, 8g of ginger and onion, 3g of star anise, 2g of cinnamon, two pieces of fragrant leaves, 3g of Amomum tsao-ko, 4g of stock, 2g of water, 2g of rock sugar and red rice. 2. Cut the water-permeable bone into two sections from the middle, boil it in boiling water for 1 minute, put it in a prepared marinade bucket and simmer it for 4 minutes until it is rotten, take it out and dry it, put it in a clean pot, add 2 grams of marinade, add crystal sugar and ribs sauce, and collect the marinade with strong fire and put it on a plate.

characteristics: strong sauce flavor, oily but not greasy, and long aftertaste

What materials are used for sauce bones?

materials: spine, 1 piece of cinnamon, 1 aniseed, 4,5 pieces of pepper, seasoning: 2 small peppers, salt, pepper, sugar, vinegar, soy sauce, wine, 3,4 pieces of garlic (cut into large pieces), 5,6 pieces of ginger. Practice: 1. Boil the bones in boiling water to remove the fishy smell, about 5,6 minutes. After heating, add the bones and seasonings, and stir-fry until the water is almost gone. Add more water, soy sauce, vinegar, wine, sugar, cinnamon, aniseed and pepper (according to personal taste, I like heavy color and heavy taste, so I put more). 4. Cook on high fire for 1 minutes, then on low heat for 1 hour. 5, 1-5 minutes before taking out of the pot.