Materials?

Sparerib is about 5 Jin.

Soybean sauce 5 tablespoons

A spoonful of Pixian bean paste.

Two pieces of fragrant leaves

Star anise 1 piece

Cinnamon 1 block

Zanthoxylum bungeanum

A spoonful of cooking wine

Take a spoonful of soy sauce

Half a spoonful of soy sauce

Proper amount of sugar

2 dried peppers

Ginger right amount

Proper root of onion

Amomum tsaoko 1 piece

The practice of sauce bones?

Soak the pig bones in clear water for one hour, change the water once, and soak for two hours at a time to soak more blood. Rib ribs with spine and leg bones will do. When I bought it this time, there was only one rib left. If it was not enough, I bought another rib, weighing about 5 kg.

Wash the soaked bones, put clean water in the pot, and soak the bones with water.

Just skim off the floating foam and watch that there are no new floating foam in the water.

fish out

Get these materials ready.

Soybean sauce and Pixian bean paste, soybean sauce 5 spoonfuls, Pixian bean paste 1 spoonful, scoop out for later use. Any brand of sauce will do.

Put oil in the cold pot, put rock sugar and stir-fry the sugar color on a small fire. Small rock sugar in a big ice pond will do, and sugar without rock sugar will do.

After saccharification, you don't have to wait for the sugar to bubble. When it's all melted, just throw the ginger and onion and double it. To prevent the sugar from being fried too much, it will be bitter.

Then throw the pepper, star anise and cinnamon leaves in, stir fry a few times, then pour the sauce in and stir fry a few times, stir fry. Attention! From the step of frying sugar to frying spices, the whole process is small!

After stir-frying the ingredients, add water, then turn on the fire, then add a spoonful of wine like this, take a spoonful of light soy sauce, take half a spoonful of old soy sauce, and stir a few times to make the sauce more even.

Then put the bones in, until the sauce is warm, then put the bones. Don't put the bones in cold water. As long as the amount of water is almost below the bone, it's okay if it's a little below the bone (like this on my picture), but you have to double it anyway.

Bring the fire to a boil, and turn to a small fire to cook.

The color is getting darker and the water is getting less. Turn over every hour.

About an hour and a half to two hours, the bones will be cooked, and there is some juice left in the pot, which is better when dipped in juice. It is super delicious for bibimbap or the following strips.

It's raining outside the window, eating sauce bones while watching the play? An afternoon in a happy and fat house

Tips

1. Generally, one catty of bone corresponds to one spoonful of soybean sauce, and one extra spoonful of bean paste is added for seasoning, and no extra salt is added in the whole process. However, some bones have more meat and some have less meat, so the demand for salt is different. If there is more meat, if this sauce is not salty enough, you can add some salt yourself when you have half an hour left. Or add more sauce and handle it flexibly. Anyway, there is no fixed requirement.

2. Personally, I don't want to soak for more than 2 hours. If I really want to soak for more time, I suggest that I put it in the refrigerator. I feel that the longer I soak, the worse the meat will be, but we just don't feel it.

3. In the middle of the sauce, you can add eggs, tofu skin, yuba, etc. to sauce together.