The sauce bone head is quite popular in Northeast China. I can see this dish in most Northeast restaurants in Guangdong, and although it is as rough as many Northeast dishes, the audience of diners is quite wide, at least many of my colleagues and friends who are not in Northeast China also like it.

There are many ways to cook this dish. As long as it suits your taste and tastes delicious, it's enough. Let's share how to cook it yourself at home.

sauce bone

preparation ingredients: 4 kg of pig bone and 12 g of yellow sauce.

other materials: 3g of rock sugar, 1ml of soy sauce, 25ml of cooking wine, 1ml of soy sauce, and appropriate amount of salt (for final taste adjustment)

Spices: appropriate amount of onion ginger, 2 pieces of star anise, 2 pieces of fragrant leaves, 1 piece of cinnamon, 2 pieces of clove, 1 piece of nutmeg and 15 pieces of pepper. (Less spices are better than more, otherwise the bones in the sauce will not taste like meat.)

Specific operation:

First of all, when we buy big bones, we should try our best to ask the butcher to help us chop them well. They are more experienced, and they are steady and malicious, so it is easy to chop them themselves. Some bone scraps are difficult to clean when they are smashed into the meat, which is easy to cause problems when eating. One of my classmates was stabbed by sharp fragments on this bone.

Soak the bought big bones in clear water for several hours in advance, and it is best to change the water in the middle, then put them in the pot with cold water, and take them out with cooking wine and scallion and ginger blanched water to rinse off the residual blood foam;

put a little oil in the cauldron, and then add rock sugar to fry until the sugar is brown. It's the best time for the sugar to be brown when the sugar solution bubbles up and the bubbles disappear. Stir the bones as much as possible, so that the bones can be wrapped with sugar as much as possible.

Then, heat the water to the bone, add seasonings such as yellow sauce, light soy sauce and dark soy sauce, and spices such as star anise and cinnamon. After the fire boils, simmer for 1 hour, taste the taste slightly, and then make the final adjustment. Then, cook for 2 minutes on medium fire, and you can almost take it out and put it in a pot (the plate is not easy to install).

The above operation sequence is relatively easy. If you pay more attention to the fragrance of spices, add appropriate amount of boiling water to cook for 1 minute and then pour it into a bowl for later use. Then put some oil in the pot to stir-fry the spices with low fire, then stir-fry the spices with yellow sauce and light soy sauce, then stir-fry the big bones, then return the sugar to the pot, add boiling water until all the ingredients are not enough, and then turn to low heat for stewing.

Finally, it is emphasized that the sauce bones pay attention to the meat flavor and sauce flavor, so there is no need to deliberately pursue any complicated spice combination. The amount of spices used must not be too much, especially cloves and star anise, which are a bit strong and overbearing, so it is better to have less than more.

so, would you like to eat sauce bone? Also welcome comments to share your delicious private practices!

Friends who are interested in food, healthy diet and anecdotes about food can pay attention to it and support it, and share interesting and useful related contents together in the future!

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1. Prepare soup. About 2, grams of a native chicken is soaked in clear water, then put into a pot, added with water that hasn't touched the chicken, boiled for 5 minutes, and washed inside and outside in the clear water, then put into a pot, added with 8, grams of water, and added with 2 grams of white wine, boiled with high fire, boiled with low fire for 2 hours, and drained out 2, grams of chicken soup, and the rest can be used again.

2. Prepare the sauce. (1) Spice ingredients: 8 g of star anise, 5 g of licorice, 6 g of Amomum tsaoko, 1 g of clove, 6 g of galangal, 5 g of dried tangerine peel, 4 g of angelica dahurica, 3 g of long pepper, 4 g of cardamom, 4 g of Amomum villosum, 3 g of black pepper, 4 g of fragrant leaves and 4 g of Rhizoma Dioscoreae Septemlobae, etc., blanching for 5 minutes to remove its melanin, and taking 2 of them. (2) 5g of onion, ginger and garlic. (3) soybean sauce 1g. (4) 5 grams of lard. (5) 1 grams of soy sauce, 1 grams of white wine, 1 grams of rock sugar, salt, pepper, chicken essence and monosodium glutamate.

3. Put 5g of vegetable oil on the wok, stir-fry soybean sauce after a little heat, stir-fry until fragrant, then pour it into the wok, add chicken soup, spice bag, lard, soy sauce, white wine, rock sugar, salt, pepper, chicken essence, monosodium glutamate, onion, ginger and garlic, etc., and boil it over high fire for half an hour. At this time, the soup with sauce bone will be ready.