Ingredients: Pork stick bones, dried chili, cinnamon, bay leaves, ginger, green onion, Sichuan peppercorns, aniseed, Haitian soybean paste

1. Soak the stick bones in water several times and wash away the blood

< p> 2. Prepare onions, ginger, pepper, aniseed, bay leaves, cinnamon, and dried chilies

3. Boil water in a pot and set aside. If you use a rice cooker, it will be enough to cover the bones. I cook it better In order to make bone soup to stew sauerkraut, if you use a gas stove, you must add more water. The gas fire is hard and it is easy to boil out.

4. Start another fire, put the bones under cold water, and boil the pot over high heat for a while to let the foam bubble up. , if the bones are too light, they will still bleed when you take them out.

5. When the foam is almost done, take out the bones and put them into the boiled water. This will make the meat floss tender. If you add cold water, the meat will become hard. , put in the prepared seasonings, add some salt, thirteen spices, chicken essence, and dark soy sauce

6. Cover the lid and cook for an hour

7. When the hour is up, I put the soup Pour out some reserved sauerkraut for stew. The soup in the pot will just cover the bones. When using a gas stove, be sure to control the heat. After simmering on medium heat for an hour at first, the soup should still cover the bones

8. Put in half a bowl of Haitian soybean paste, the color is a bit light, I added some dark soy sauce, cover the lid and continue cooking for about an hour, use gas to cook, be sure to watch the pot, don't let the sauce scorch the pot, the soup will be thick after cooking Keep about half of the remaining bones

9. When the meat paste is rotten, put it into a basin. Keep the soup and don't boil it dry

10. Don't be in a hurry to eat, cover it with a lid , the longer the soup is soaked, the more delicious it will be

11. Look, do you have an appetite? The meat is very tender, and the flavor of the sauce fills your mouth after one bite. It is much more delicious than the one in the restaurant. Let’s make it quickly. !

I have always used Haitian soybean sauce, because the bones cooked with this sauce are much more fragrant than other sauces

In the past, when I made sauced bones in my hometown in the northeast, I mainly used soy sauce and a little soybean. The sauce is used to season the soup. The pot of sauce soup is very fragrant when used to sauce pork trotters and beef. Later, after learning from local stewed vegetables, I slowly added some spices to the miso soup, which enriched the taste and made the aroma more unique. Sichuan-style brine and Guangdong's Chaozhou-style brine also have their own characteristics. Since soy sauce is almost not used, the flavor lacks the soy sauce flavor. Each has its own preference for radish and green vegetables.

Let me decipher one of my favorite recipes for sauced bones (since I personally don’t like the taste of spices, the amount of spices used is very small. Learners can add suitable spices according to their personal habits, but I personally recommend that if Fresh large bones, not too many spices)

1. Raw materials

1000 grams of stick bones, keel bones, tail bones, etc.

Seasoning: 100 grams of soybean soy sauce , 50 grams of Haitian soybean paste, 30 grams of ginger, 50 grams of green onions, 4 star anise, 1 gram of Sichuan peppercorns, 50 grams of cooking wine, 5 grams of sesame oil, 100 grams of salad oil

2. Production process

1. Soak the stick bones and keel in clean water and rinse repeatedly to remove blood stains.

2. Blanch the big bones in warm water in a pot, remove the foam, add cooking wine, ginger, green onions, salt, pepper, star anise, cinnamon, bring to a boil over high heat, then simmer over low heat until cooked through .

3. Take another pot, add salad oil, stir-fry ginger and green onions, add soybean paste and stir-fry briefly, stir-fry until fragrant, add fresh soup, add soybean soy sauce, adjust color and seasoning, this step The main purpose is to color, so the soup does not need to be too much. Add the cooked bones and cook slowly for 20 minutes until the bones are completely colored and rake them soft.

3. Key Points

A very critical key to making sauced bones is flushing and blanching. Large bones must be rinsed with water repeatedly to remove the blood. The bones produced in this way are No fishy smell. The second key element in making sauced bones is the heat. It is best to boil it over high heat and then cook it slowly over low heat to make it colorful and fragrant.

The two things that Yizhou Jun envied most when he was a child were eating roast chicken and gnawing bones, not to mention the more satisfying he was.

You know, there are no big bones in Wuhan. Big bones are a rare thing in the Northeast. Why do I like to eat Northeastern soybean paste bones? It’s because it’s so satisfying.

As a Northeastern delicacy, Northeastern Braised Soybean Sauce Bones are as big as one stick and are very heavy. One stick is three times as heavy. But for such a big tube bone, the root is not enough to chew because it is so chewy.

Due to the long-term simmering of the soybean paste bones, the bones have become crispy and the meat has become rotten. Bite it and spread it in your mouth. The aroma fills your mouth with a hint of sauce. This meaty aroma makes people remember it for a long time. If gentle girls eat soybean paste bones, they can only describe it as eating, because they are afraid of moving too much and are reluctant to let go of the delicious temptation, so they have to suck out the bone marrow with a straw.

If it’s Mr. Yi Zhou, then you’re welcome, hands on. Holding the bean paste bones in both hands, he began to chew them. Putting aside the politeness for now, the serious thing is to satisfy the taste first. That is to say, satisfying the taste can also increase the resistance and strengthen the teeth. Haha, you don’t understand the world of foodies.

Want to know why these sauced bones are so delicious, with a mellow taste and delicate meat? Zhou Zhoujun took out the private menu for everyone to share. It is not good to eat well. In this era of enjoyment, one cannot secretly be a foodie.

Ingredients: 10 pounds of pork spine or large stick bones (the stick bones can absorb the bone marrow inside). Some foodies asked, why do you buy so much? If it's too little, it's not enough to chew. Be more generous and eat enough at one time to feel good.

Dry yellow sauce, Pixian bean paste, some, (you can balance the two sauces more or less, but the ratio is about 2:1.) The reason for adding the sauce here is to improve Adds flavor and color.

Cinnamon, fennel, ginger slices, bay leaves, garlic, salt as appropriate

Preparation method

Step 1: Pack up the big bones, usually Split the large bones in half, or chop them into large pieces of the same size. First, rinse the blood with tap water. Note that the blood must be rinsed away, otherwise the bones will have a peculiar smell.

Step 2: Pour water into the large pot, throw in the ginger and green onions, rinse the large bones and put them into the pot. The water must cover the big bones, let it boil, and then skim off the blood soaked powder in the soup and take it out for later use. A reminder here is that if you feel that there is still blood on the blanched bones, you can rinse them with warm water. The cleaner the blood water is, the better the taste of the bones will be in the end. Step 3: Put cold oil in a large pot, add rock sugar and stir-fry. You must use low heat, otherwise the rock sugar will easily stick to the pan. When the rock sugar melts and slowly boils into syrup, pour in boiling water. Zhou Zhoujun reminds you again. Everyone, in the future, when adding water to various stews, you must add boiling water. This is the secret to ensuring that the soup is delicious.

The fourth step is; let the soup continue to boil, while using another large pot, heat the oil, add the big bones and add various sauces and stir-fry until the big bones are fully coated. After the sauce is filled, pour in the boiled soup and simmer slowly. At the same time, add various prepared spices and cook open, mainly to disperse the odor of the bones.

Step 5: Stew a novel, the bones are soft and the skin is loose, and that’s it. This soybean sauce bone will definitely satisfy all your imagination of gourmet food.

What are the ways to make sauced bones?

Hello everyone, I am a creator in the field of high-quality gourmet food who likes to cook in the kitchen @ Liu Ge Gourmet. Let me answer this question:

Sauced bones should be regarded as a special delicacy of Northeast China. The characteristics of sauced bones are ruddy color, rich sauce aroma and long aftertaste. I particularly love eating soy bones, and I also like to make them for my family at home. I was also fortunate enough to meet a master chef at a soy bone shop, and I asked him about the special recipe and production method of making soy bones. I will share them with you in a few steps below. :

1. Preparation of marinated buns

The main flavor of Northeastern sauce bones is the strong sauce aroma. Although the sauce aroma is the dominant one, it is also inseparable from the role of other spices.

Ingredients

3g grass fruit (removed seeds), 3g galangal, 3 angelica root, 4g cumin, 3g dangshen, 10g pepper, 4g amomum villosum , 5 grams of cinnamon, 8 grams of nutmeg, 8 grams of grasshopper, 3 grams of Angelica dahurica, 3 grams of tangerine peel, 4 grams of bay leaves, and 4 grams of kaempferol.

Operation

Soak all the brine in water for 5-10 minutes, remove and put it into a brine bag (you can also use gauze instead); soak the brine in water It will help release the flavor of the marinade.

Note: Why are seeds removed from grass fruits?

The seeds of grass fruits need to be removed when braising them. One factor is that the seeds of grass fruits have a special odor. If the seeds of grass fruits are not removed, the stewed food will be bitter and affect the overall taste. fragrance. Another factor is that the seeds will make the marinade heavier and affect the color of the braised meat. Therefore, you must remember to remove the seeds before using the grass fruit.

2. Preparation of Laotang

If you want to have a good marinade, Laotang is indispensable. If you want to make Northeastern sauce bones with red color, rich sauce aroma and long aftertaste, you also need to add old soup.

Ingredients: 10 pounds of water, 2 chicken racks, 50 grams of salad oil, 50 grams of salt, 20 grams of MSG, 50 ml of dark soy sauce, 50 ml of light soy sauce, 35 grams of cooking wine, 80 grams of oil, and 80 grams of soybean paste. grams, 150 grams of green onions and 100 grams of ginger.

Preparation method

Pour water into the pot, put in the chicken rack and bring to a boil, skim off the floating residue, turn to low heat and simmer for 2 hours; add ginger slices and simmer for 20 minutes; Add other ingredients, continue to simmer on low heat for 1 hour, turn off the heat, and filter out the chicken rack, green onions, and ginger.

3. Stir-frying of sugar color

Stir-frying of sugar color can play two roles, one is color adjustment and the other is seasoning.

Ingredients: 50ml salad oil, 100g white sugar

Preparation method: Add salad oil to the pot, add sugar, turn to low heat, stir and stir-fry until big bubbles form in the pot When it turns into small bubbles, add the old soup and stir evenly.

4. Final marinade

Pour water into the pot, put in the pork bones and bring to a boil, remove the pork bones and wash them. Put the blanched and washed pork bones into the brine soup and bring to a boil; there will still be some foam on the soup surface, use a spoon to skim it off. Cover the pot, simmer over medium-low heat for about 1.5 hours.

Sauced bones are delicious and enjoyable to eat. Let’s introduce the specific method for halibut. Required ingredients:

1 pound each of pork ribs and spine, green onion, ginger, garlic, cooking wine, light soy sauce, rock sugar, bean paste, dried chili pepper, cinnamon, angelica, star anise, pepper, bay leaves , cooking oil. Method:

1. Soak the pig bones in clean water to remove the blood for about 2 hours, changing the water once in the middle.

2. First put the soaked bones into the pot, then add water, cooking wine, and two slices of ginger. Boil over high heat until the blood foams. Remove the bones, rinse them, and set aside.

3. Heat the pan with cold oil, add chili and Sichuan peppercorns, fry over low heat until fragrant, remove and then add other seasonings.

4. Add bones and stir-fry, add light soy sauce and cooking wine. Finally add the bean paste and stir-fry evenly.

5. Add enough hot water, bring to a boil and add rock sugar and salt to taste.

6. Pour the bones and soup into the pressure cooker and press for 30 minutes.

7. Pour the pressed bones back into the wok, reduce the juice over high heat, and the delicious sauced bones are ready to serve. Tips:

1. Both the stick bones and the backbone are delicious. The stick bones can absorb the bone marrow, and the backbone can chew the meat. Eat enough at a time, otherwise it will be gone before you eat it.

2. If you don’t like the color of the bean paste used for halibut, you can use dark soy sauce or soybean paste instead.

This is the way to make sauced bones. Fry the sugar color first, then stew. It is not easy to stew the bones until they become soft and tender, and they are not easy to pick up the flavor, so they need to be simmered for a long time. In fact, except for the fact that you need to pay more attention to the heat when frying the sugar color, the rest of it is very simple.

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Method:

1. Wash the large bones you bought and soak them in cold water to remove the blood.

2. Wash the bones again, put into a slightly deeper pot, add two slices of ginger, a little cooking wine, add enough water to cover the bones and bring to a boil. (Remember to skim off the scum in between)

3. Drain the ribs. Heat a little oil in a pan and fry rock sugar until dense and fine foam appears.

4. Stir-fry the ribs and try to make every side of the bones covered with sugar color.

5. Pour enough boiling water to cover the bones, add bay leaves, cinnamon, star anise, peppercorns, nutmeg and hawthorn; add dark soy sauce and bean paste in a ratio of 1:3:3. (Using the remaining bone broth will give a more mellow taste)

6. Simmer over low heat for about two hours (adjust according to the total amount), turn off the heat, cover and soak until it cools naturally.

7. Turn on the heat to collect the juice and adjust the saltiness.

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Northeastern sauce bones have the characteristics of rich sauce flavor, crispy and delicious meat.

Ingredients:

1500 grams of large stick bones, some tin foil, 20 grams of lettuce.

Seasoning:

50 grams each of onion and ginger, 2000 grams of secret sauce (see the instructions below for preparation).

Production:

Boil the big stick bones in boiling water over high heat for 5 minutes (beat off the foam while stewing), take out the empty water, put it into the secret sauce, and add Simmer the green onions and ginger over low heat for 1 hour until the meat is tender. Remove from the pot and place on a plate lined with lettuce. Wrap the bones with tin foil.

Attached: Secret Sauce Recipe

Ingredients: 25 kg of water, 10 kg of keel, 4 kg of old hen, 1 kg of scallops, 2 kg of pig's trotters.

Seasonings: 20 grams of peppercorns, 10 grams each of cloves, star anise, grass fruit, white pepper, and cardamom, 15 grams of dried ginger, 5 grams of tangerine peel, 400 grams of salt, 100 grams of light soy sauce, and 100 grams of MSG. , 100 grams of rock sugar, 50 grams of sugar, 150 grams each of ginger and green onions.

Production:

(1) Slaughter and clean the old hen, blanch the keel and the hen in boiling water over high heat for 5 minutes, remove the water, scald the pig's trotters to remove the hair, and cut them in half Plan it open, soak it in clean water to remove the blood, immerse it in boiling water over high heat for 5 minutes, remove and drain.

(2) Wash the peppercorns, cloves, star anise, grass fruit, white pepper, cardamom, dried ginger, and tangerine peel and drain them. Put them into a dry pot and stir-fry over low heat for 2 minutes until fragrant. Take it out for use. Gauze wrap.

(3) Put all the raw materials in a stainless steel bucket and bring to a boil over medium heat, then reduce to low heat and simmer for 6 hours. Add in all the seasonings except monosodium glutamate, green onions and ginger pieces and simmer over low heat for 2 hours. Add MSG. Season the green onion and ginger pieces and take it out of the pan. It's done.

I feel that Northeastern sauce bones are still delicious, so I will share with you the method below.

Ingredients: 6 pounds of pork bones, 150-200 grams of soybean paste (preferably the spicy one), about 100 grams of light soy sauce, cooking wine, appropriate amount of dark soy sauce, 4 pieces of rock sugar (medium-sized pieces), 4 slices of ginger, 4-5 star anise, 4-5 slices of aroma, 2 pieces of cinnamon, 4 cloves, 4 nutmegs, a little peppercorns

1. Big bones Rinse several times with clean water until the water is clear. Then put the bones in the pot under cold water. After the water boils, continue to cook for two minutes. Take them out and rinse them again with clean water to control the moisture.

2. Add a small amount of oil to the pot, add rock sugar and slow down over low heat until it turns yellowish brown and is about to bubble. Add boiling water (a little more), then add the big bones. After the water boils, add all the seasonings and sauces. The amount of water can just cover the bones. Turn to low heat and simmer.

Boil rock sugar over low heat

Add all the ingredients and stir Once

3. Stew for about forty minutes, turn over and continue to simmer over low heat. Taste the taste. If it is salty enough, there is no need to add any more salt, because the soybean paste itself is very salty. I used spicy flavor, so I didn’t even need to add chili pepper. The salty and spicy taste was just right. I have to say that soybean paste is simply magical for making sauced bones

4. When there is not much soup left and the meat is very soft, you can turn off the heat. After a long period of simmering, the aroma of the aniseed and sauce has fully penetrated into the braised pork, making the big bones look oily and slightly red in color, smelling of waves of hot and fragrant aroma. Can't wait to devour it. Take out the big bones and use the remaining stewed soup to mix with noodles or pour over rice. It is simply delicious. Haha. In order to enjoy the meal, I made both noodles and steamed rice today. There are many ways to eat it. Foodies are really not afraid of trouble.

Sauced bones are a famous delicacy in the Northeast. This dish is almost available in restaurants in the Northeast. Some restaurants directly call it XX Big Bone Restaurant. I have eaten it several times some time ago and it is quite bad. It's mushy and has a lot of meat. There's a lot of bone marrow in each big bone. The serving speed is okay, but the waiter's expression is a bit serious. It would be nice if he could relax more.

How to make sauced bones

To make this dish, use fresh pork tube bones or spines. Buy I asked the butcher to chop it up.

Ingredients:

2 pounds of tube bones, 3 aniseed, cinnamon pepper, green onion, ginger, soy sauce, soybean paste, rock sugar, salt and pepper, 13 spices

1 large bone Wash twice more, start to blanch, put the cleaned tube bones into a pot of cold water, boil over high heat for two or three minutes, and skim off the foam.

2 Boil water in another pot, add the drumstick, add more water to cover the drumbone, put the seasoning package (onion, ginger, star anise, pepper, cinnamon), pepper, and thirteen spices into the pot , bring to a boil over high heat, then reduce to low heat and simmer for an hour.

3 After an hour, add soybean paste, soy sauce, salt, rock sugar, and MSG, continue to cook for half an hour, then turn off the heat and simmer for half an hour. .

Tips:

I don’t think it’s necessary to use pork ribs when making sauced bones. It’s not difficult to eat. You think so? The soy sauce bones are delicious, partly because they are not easy to chew. After chewing, you will feel a sense of victory.

Put on disposable gloves, hold the big tube bone, and start gnawing!

Sauced Bones

This sauced bone is cooked with soy bean curd sauce, which is red fermented bean curd sauce. made. Cooking dishes with soybean curd sauce can add color and save the trouble of frying sugar. You can also omit the spices, which highlights the sauce flavor of red bean curd and tastes quite good.

Required materials

1. The firing time is for reference only and is subject to maturity. 2. Put the bones into the pot with cold water and splash the water to remove more blood.