Process: Sauce
Flavor: five flavor
Time: <2 hours
Ingredients:
Cooking Steps:
1. Soak the pork bones in water for two hours, changing the water several times during the period to remove blood stains
2. Put the pork bones into cold water, boil the water and skim off the froth, and fish out the bones.
3. Another pot of hot water, the water will boil into the blanched pork bones, add wine, soy sauce, soy sauce, sugar, salt, soy sauce, hawthorn, cinnamon, pepper, dashi, Chenpi, spices, cloves and other seasonings, boil over high heat, continue to cook for an hour on a low fire
4. Change to medium or high heat and cook for half an hour, collect the broth can be
Cooking Tips:
Pork bone available pork bone, pork spine, pork ribs, etc., I use all three
At a time the amount of sauce pork bone it is best to more, so that the meat flavor is stronger, I used more than three pounds, just a big pot
Remove the blood stains in the pork bone it is best to use the water to soak for six hours, during the period of a few times to change the water, the flying water is easy to lose the flavor of the meat. I did not have so much time, soaked for two hours, and a little flying water, did not cook too long, to minimize the loss of meat flavor
Stewed pork bone flavor can be based on the available materials to choose, only pepper, dashi also does not matter, I because the home happened to have these kinds of sauce meat seasoning on these, cloves, sesame leaves do not have, I did not put
In order to increase the flavor. I added some dry yellow sauce, with bean paste, Northeast China sauce, etc. can also be, no can not put
Sugar can be fried sugar color before pouring into the pot, the color is more red