The preparation of pork bones is as follows:
NO.1 Sauce Big Bones
Prepare the following ingredients: 1500 grams of big pork bones, 1 teaspoon of salt, 1 green onion , 1 piece of ginger, 5 star anise, 2 small pieces of cinnamon, 2 tablespoons of cooking wine, a little dark soy sauce, 1 tablespoon of sugar
The specific method is as follows: Just ask the boss to chop the big bones into two pieces. Come back and soak it in clean water until the bleeding water is soaked. Put it into a pot, add enough water, add onion segments, ginger slices, cinnamon bark, and star anise. Bring the water to a boil, scoop out the foam, bring to a boil over high heat, turn to low heat, and simmer. Slowly simmer for about an hour, scoop out the bone soup, let it cool, put it into a crisper with a strainer, freeze it, and it becomes pork bone soup. Add the remaining soup, add cooking wine, dark soy sauce, and add Salt, add sugar, simmer over low heat until the meat is tender, and simmer for about 1-2 hours. The degree of tenderness depends on personal preference. Personally, I like the meat to be a little chewy, but I don’t like it if it’s too crispy!
NO.2 Five-finger Peach Pork Bone Soup
Prepare the following ingredients: 150 grams of large pork bones, 5 grams of Five-finger Peach, 1 candied date, half a teaspoon of salt, 2 slices of ginger, water Appropriate amount
The specific method is as follows: After the water is boiled in the pot, put the fan bone into the water to wash away the blood foam. Wash the five-finger peach and candied dates and soak them in cold water for 10 minutes. Drain the water and set aside. Put the washed fan bones into the stew pot, then put the five-finger peach, candied dates and ginger into the stew pot, add an appropriate amount of water, put the water and the stand in the steamer, then put the stew pot on the stand, cover it, and steam it. After the fire comes to a boil, simmer for two hours. When the soup is ready, add salt to taste!
NO.3 Pork Bone Pot
Prepare the following ingredients: 500 grams of large pork bones, 20 grams of barley, 250 grams of yam, and 10 grams of wolfberry
Specific instructions As follows: blanch the pork stick bones in water to remove the oil and fishy smell, then put them into a casserole with various ingredients, boil over high heat, then simmer over low heat for five hours, until the bones are crispy and the meat is soft but not tender. Bone is the measure.