However, it should be noted that when cooking, because the bones are relatively large, it takes a long time to remove the blood, which easily leads to the loss of flavor and nutrients of the meat, so we use soaking to reduce the blood and retain the nutrients in the bones to the maximum extent.
Sauce bone
1. First, we prepare 3 kg of pig bones and soak them in clear water for more than 2 hours to fully remove the blood inside.
Then, we add some spices, put a piece of Alpinia officinarum, two pieces of cinnamon, several pieces of angelica dahurica, several pieces of fragrant leaves and a broken nutmeg, then grab a handful of dried peppers, a handful of pepper, a few star anises and a handful of fennel, soak all the spices in water for half an hour, and soak the spices to remove impurities on the surface, so that the fragrance can be released.
Slice the ginger and tie the shallots together. 2. Two hours later, a lot of blood has been separated from the big bone, so we take it out and drain it for later use. 3. Next, we blanch the big bones in water, put the big bones in a pot with cold water, add ginger slices and onion knots, and slowly heat them to boil out the impurities and blood in the big bones. After the water is boiled, pump it into the pot to remove the floating foam. After the big bone turns white completely, take it out, rinse it with clear water, drain the water and put it in the pot for later use.
4. Add a little base oil to the pot and stir-fry the sugar color, add 20g of sugar, stir-fry until the sugar is completely melted, and keep stirring on low heat until the sugar juice becomes reddish brown and the sugar color is ripe. Let's add a proper amount of water to the pot. The amount of water should not be too large. It's best to add enough water at one time to avoid adding water halfway.
6. Add 6 grams of salt, the salt can be slightly delicious, 5 grams of chicken essence, 5 grams of soy sauce to enhance the color, then pour some cooking wine to deodorize, and then boil the soup. 7. Pour the marinated soup into the pot without covering the lid. First boil the soup with high fire, then simmer for 30 minutes, and clean up the floating foam in the pot. The salt taste of this big bone is heavier and saltier than usual. When stewing, you should always turn the big bone to make it evenly heated.
Turn off the fire after 8.30 minutes, don't rush out of the pot, and soak the big bones in the brine soup for another half hour, so that the meat will be softer and more enjoyable. This salt water can be reused to pickle kelp, tofu skin and eggs.
Technical points:
1. The big bone must be soaked for more than 2 hours in advance to remove the blood inside;
2. Spices should be soaked in water for more than half an hour, so that it is easy to boil out the fragrance and remove the bitterness;
3. It is easier to remove impurities and blood in the pot with cold water when drowning, otherwise it will smell fishy;
The meat will be softer and more delicious if the big bones are marinated for half an hour.