Sauced bone is a dish that you can never get tired of. Stewed bones are not only crisp, fragrant, soft and rotten, but also high in calcium, which has many health-preserving effects. Regular consumption can effectively slow down bone marrow aging and prevent diseases such as osteoporosis.
Prepare materials
Pig leg bone, soy sauce, cooking wine, fragrant leaves, cinnamon, star anise, tsaoko, ginger, etc.
Method step
1. Wash the pig leg bone and chop it into two parts from the middle. Put it in clean water to remove blood (it can be washed many times).
2. Add water to the pot and heat it. After the water boils, add the big bones, add the cooking wine to remove the fishy smell and foam, and cook for a few minutes before taking out.
3, re-pot, add the right amount of water, pour in two spoonfuls of soy sauce, put the prepared seasoning in, and put in the big bones. After the fire boils, turn down the fire and stew for an hour.
A hint
If you want to increase the sauce flavor of bones, you can add two spoonfuls of flour paste and refined salt (according to your personal taste) and cook for 20 minutes on low heat.
Sauced bone is a very delicious dish. It is not only nutritious, but also very delicious. This is a dish suitable for all ages. Let me introduce you to the practice of sauce bone.
First of all, a good sauce bone should start from the selection of materials, and try to buy a big bone stick with plenty of meat. We washed the big bones we bought with clear water several times to wash away the blood and other impurities on the surface. Then boil the water in the pot, put the big bones in the pot and cook until the meat turns white, and then take them out for later use.
Heat oil in a pot, add onion, ginger, garlic, star anise, cinnamon and dried chili, stir-fry the cooked big bones, add appropriate amount of soy sauce for coloring, light soy sauce for seasoning, remove fishy smell from cooking wine, add two crystal sugar in the pot, and add appropriate amount of water until the bones are not too big, and then boil over medium heat for 40 minutes. Finally, take the juice out of the pot. Decorate it with coriander.
| hint
Pig bones are also rich in protein, fat, vitamins and a lot of collagen, which is also a very nourishing food for people. Pig bone has high nutritional value, and has the effects of nourishing yin, strengthening yang, benefiting essence and enriching blood.
Sauce is a big bone. Usually, I order a big bone for dinner. Although the taste is ok, the meat is too little and the price is still expensive.
Some self-help bones are afraid to eat, so many people want to make sauce bones at home. It doesn't cost much to do it at home. It is cheap to buy big bones in the market or supermarket, and there is more meat.
Let's take a look at the practice of sauce bone, which will help you.
The material of sauce bone
Pig bone, pepper, cooking wine, star anise, fragrant leaves, cinnamon, soy sauce, soy sauce, rock sugar/sugar, ginger and onion.
Production steps
Wash the big bones, boil the water, skim off the floating foam and wash them for later use.
Boil a spoonful of water and a spoonful of sugar in a wok until caramel color, then add a spoonful of water to dilute.
In the pressure cooker where the bones are discharged, add water until the bones are finished, add onion ginger, star anise, cinnamon, pepper, fragrant leaves, dried chili, soy sauce, umami flavor, salt, chicken essence, pepper, and stir-fried sugar, and select meat (stew for about 20-30 minutes).
Exhaust the gas, take it out of the pot, pour it into the wok and collect the juice.
After collecting the juice, take it out of the pot. If you like spicy food, you can put some millet spicy.
Ingredients: pig bones; Ingredients: bean paste, soybean sauce, onion, fragrant leaves, cinnamon, tsaoko, garlic, pepper, salt and rock sugar.
Practice: pour water into the pot, blanch the pig bones in cold water, add a little yellow wine to remove the fishy smell, and remove the pig bones after the water in the pot boils.
Next, treat the ingredients, cut the green onions into small pieces and slice the ginger.
Add oil to the pot, add rock sugar and stir-fry until it is brown, then continue to add bean paste and soybean paste and stir-fry until it is fragrant, and then pour in a lot of water.
Next, prepare another pot, put the cooked pork bones in it, and pour in the fragrant leaves and cinnamon. Slice tsaoko, onion and ginger, then pour in the soup cooked in the previous step. The soup is as clean as possible. If the soup is not enough, you can add some water.
Cover the pot and simmer. When the soup in the pot is half left, you can add some salt to taste and cover the pot again to continue cooking.
Finally, when the soup in the pot is less than half, you can adjust the fire to collect the juice and then go out to enjoy it.
Composition:
5 kg of bone or spine, onion, ginger, soy sauce, soy sauce, cooking wine, salt, sugar, star anise, fragrant leaves, angelica dahurica, dried peppers, tsaoko, cloves and hawthorn.
Exercise:
1. soak the bone in cold water for 2 hours, and change the water halfway.
2. Put the bones into the pot, add water, boil with high fire, and skim off the foam floating on the water. Boil for half an hour, then stew for half an hour.
3. Put a little oil in the pot, heat it with low fire, add 1-2 dried peppers, 3 fragrant leaves, 3 star anise, 2 angelica dahurica and 1 tsaoko, and stir-fry until the spices give off fragrance.
4. Add a spoonful of soy sauce, stir-fry over medium heat 10-20 seconds, pour in 3 spoonfuls of cooking wine, add a bag of soy sauce, and bring to a boil over high heat.
5. Add onion, 2-3 slices of ginger, 2-4 teaspoons of salt, proper amount of sugar, 2 cloves of clove and 2-3 dried hawthorn.
6. Pour out some soup for other use.
7. Pour the boiling sauce into the bone stew pot, bring it to a boil, and then turn off the fire to continue making sauce.
8. According to the meat quality of the flesh and blood, it is soft and rotten after about half an hour (if it is needed for a stick bone 1 hour), but the flesh and blood is not easy to peel off with chopsticks. Finally, stew in the pot for about 20 minutes, and then you can take it out and enjoy it.
Although the sauce bone soup is marinated, the pork meat is loose. If it is soaked in the sauce for a long time, the taste will be too heavy, which will inhibit its own meat flavor. Therefore, it is not advisable to soak it in the sauce soup pot for a long time after turning off the fire. It's better to stew for a while before taking it out. The bone soup set aside before is a good soup, and the Huimian Noodles is nutritious and delicious. We must make good use of it, such as braised eggs, braised chicken wings and chicken offal. Dice or slice pork belly and cook in miso soup for 20 to 30 minutes. Pour the soup and meat on the cooked handmade noodles, sprinkle with chopped green onion and coriander, chew big bones, eat big meat noodles, and peel off two purple garlic. Oh, I can't stand it, I want to eat it!
1. Wash fresh big bones in cold water for n times and clean them! Soak in light salt water for 30 minutes! The meat made in this way is tender and delicious, and the meat is not firewood.
2. Boil water in the pot, pour the cleaned big bones in and blanch the blood.
When it turns this color, you can turn off the fire, take out the big bone and put it on the plate for later use. My first photo shows the big bones after drowning.
4, hot pot cool oil, add sesame seeds, stir fry with sugar and pepper.
5. The fried sesame seeds are yellow and fragrant. Add shredded ginger, then add Handan bean paste, one tablespoon and Haitian bean paste.
6. Then pour in the big bones and stir fry quickly, so that each big bone is covered with sauce and sugar coating. Stir fry for a while, and you can paste the pot for a long time, and quickly add water to the pot.
7. Add cold water to the pot to drown the big bones.
8. Pour in braised soy sauce, add appropriate amount of oyster sauce, salt and a small amount of chicken essence.
9. Add half a bottle of cooking wine.
10, add minced garlic.
1 1, stir-fry and boil! Cook for about 3 minutes, then turn to low heat.
12 and 15 minutes later, stir fry several times in the middle. Be sure to stand in front of the pot and observe the change of water in the pot.
13 After another 32 minutes, the water in the pot is almost gone, and now the soup is getting stronger and stronger. Turn down the fire and color the meat! At this time, it is best to color the big bones. If the color is uneven, the meat will not have the color of the sauce, and the taste will be much worse.
14, the last color is the most critical, is it more appetizing than just now? Turn off the fire, the whole process is not bacon, cooked for more than 40 minutes! The meat is rotten and the sauce is super rich. Finally, drizzle with sesame oil and serve. 15, after cooking, put some lettuce leaves on the plate, put the big bones in it and sprinkle some sesame seeds on it! You can eat.
Step 1
No need to put monosodium glutamate and chicken essence
material