In fact, I have already seen this question, but I dare not answer it, not because I can't do it, but because it is too complicated and there are too many links. If I cook at home, I feel that it is not very cost-effective, time-consuming and laborious, and there is a risk of unsuccessful cooking. This dish is also a nightmare for Bian Xiao to learn cooking.
Ingredients: pork spine, green onion, ginger, lard. Sauce: bean paste, soy sauce, sweet noodle sauce. Seasoning: star anise, cinnamon, fragrant leaves, dried peppers, prickly ash, Amomum villosum, fennel, dried hawthorn, dried tangerine peel and clove. Seasoning: salt, light soy sauce, cooking wine and soybean oil. Production method: treatment of big bones: fresh pig spine is selected, and according to the size of the pot, the pig spine is chopped into big bone pieces which are convenient to put into the pot with a knife. You can first put the pig spine into a pot, add water to soak it, and soak the blood impurities contained on the surface of the pig spine with water. Then add a proper amount of water to the wok, add bone cold water to the wok, add onion and ginger slices and cooking wine to the wok, and bring to a boil over high fire.
After the water is boiled, use a spoon to skim off the floating impurities, and then use chopsticks to continuously stick the joints between the bones of the big bones, and heat as much as possible to make the blood coagulate and float, and clean it up. After skimming the floating foam, take out the big bones soaked in water, rinse off the floating foam on the surface with clear water, and then put them on a plate for later use. Boiling soup: choose clean pig spine with less blood, then choose chicken and chicken feet, and put cold water into the pot. Boil it over medium heat, then skim off the floating foam with a spoon, add a little chicken powder to the broth, and heat it over low heat for 30 minutes.
How to choose pig spine? When choosing the pig spine, try to choose the coccyx segment, because there can be less bones in the coccyx segment, which can better remove blood. Moreover, the pigtail bone contains more meat, and the sauce bone is better. If you choose the spine and remove the meat from it, it is also a waste of thought to make sauce bones without meat. If you don't have a meat cleaver at home, you can let the vendor cut the pork spine directly in the shop when you choose it again, so you don't have to cut it when you take it home.
Does the pig spine have to be blanched? Scalding the pig's spine is not negotiable because there is a lot of blood and impurities in it. If you don't blanch, the sauce bone will be stained with blood and have a heavy taste, and the eating effect will be greatly reduced. Therefore, it is necessary to blanch the pig spine first, and then add ginger wine and onion to remove the fishy smell of the pig spine. After blanching,
Why do you want to add bones, meat and chicken feet to the broth? There must be bones, chicken and chicken feet when cooking soup. This is the simplest ingredient for cooking broth. When cooking soup, there is no bone, no meat, no fragrance, no claws and no white, so the three ingredients are mixed together to cook soup. The broth is delicious, and it is better to pickle sauce bone with it.
Why do you want to add water after sugar frying? The method chosen here is to fry the sugar color with oil. First, melt the rock sugar with oil, then fry the rock sugar into syrup, and constantly stir it with a spoon to thicken the syrup. At this time, the syrup and oil are mixed together, and the fried sugar color has a very high viscosity and is not easy to melt into water. Therefore, water must be added here to dilute the fried syrup, so that it can be better integrated into the broth, and then it can be better used as a sauce. After 30 minutes, when the soup in the pot becomes thick and fragrant, filter the soup in the pot with a colander, take out the soup and put it in a bowl for later use.