Northeast sauce bone is a kind of food with both nutrition and delicious taste, and it is also a famous dish in Northeast China. The main ingredient is big bone. After processing, the big bone is fresh, fragrant and soft, and the sauce is full of flavor and very delicious. I will cook this dish, and I will share the production method with you below.

The way to sauce big bones in Northeast China Ingredients: big bones, big sauce (bean paste, sweet noodle sauce), onions, ginger and garlic.

Production steps: 1. First, put the bought big bone in clean water, add starch (or flour), knead for a while, let the batter adsorb on the surface of the big bone, and then rinse it with clean water, so as to clean the blood on the surface of the big bone and suck out some impurities in the folds.

2. Add more water to the pot, put the cleaned big bones in, add onion, ginger and garlic, bring to a boil with high fire, blanch the big bones for five minutes, add a proper amount of cooking wine after the water boils, and skim the floating foam on the surface. (The blanching time should be enough, otherwise the blood inside will not boil out.) Take out the big bones after blanching, and rinse the surface with hot water.

3. Add an appropriate amount of cooking oil to the pot, add onion and ginger slices, stir-fry until fragrant, then add soy sauce (bean paste, sweet noodle sauce) and stir evenly, stir-fry until fragrant with low heat, stir-fry the soy sauce until cooked, add a little soy sauce and soy sauce, and stir evenly.

4. Add enough clear water, add the package (pepper, star anise, fragrant leaves and cinnamon) after boiling, put the big bones in the water, cover the pot and stew for 40 minutes. When the time is up, add a proper amount of salt and a little rock sugar, and then cook for 10 minutes. Take out the onion, ginger and garlic, so as not to affect the taste of bone soup. After turning off the fire, cover the pot and continue to stew.

5. Cook over high fire for ten minutes before eating. After the soup is thick, you can eat it.

It's wrong to put sauce directly on the sauce bones. Add water after the sauce is cooked, otherwise the boiled soup will feel astringent, and the soup has no sauce flavor. If you learn this secret recipe, the bones will be bright and fragrant. As long as you remember this little trick, you can ensure that the secret Northeast sauce bones are soft, rotten and delicious, and the sauce is full of flavor, which is even more delicious than those made in restaurants. Friends who love to eat sauce and bones, do it!