snap 1; Treat spices. Take 55g of Illicium verum, 51g of Alpinia officinarum, 41g of Zanthoxylum bungeanum, 35g of Pericarpium Citri Tangerinae, 31g of Radix Angelicae Dahuricae, 13g of Fructus Foeniculi, 5g of Fragrant Leaves, 21g of Fructus Crataegi (complementary color and quick ripening), 21g of nutmeg, Amomum tsaoko, Fructus Amomi, 25g of Rhizoma Kaempferiae, 12g of Radix Angelicae Sinensis and 6g of Radix Glycyrrhizae.

step 2; Hanging soup. Chop 5 pig bones, 3 pig keels, 2.5 kilograms of fresh pig skin and 3 clean old chickens into large pieces, blanch them, put them into stainless steel barrels, inject 51 kilograms of clean water, boil them with strong fire, cook them on low fire for 4 hours, then cook them on high fire for 31 minutes, filter the residue to get about 31 kilograms of soup, add 511 grams of sugar and spices, and add seasoning (appropriate amount). Add 21 kg of processed raw materials (the raw materials must be blanched first, then soaked in water), 311 g of onion, 411 g of ginger and an appropriate amount of sugar color (the role of complementary color), then soak and cook until the raw materials are five-ripe, turn off the fire, take out the spice bag, and soak them with residual temperature until the raw materials are mature. Remove the raw materials.

step 3; Boil grease and seal oil. When 1.5 kg of salad oil is heated to 51%, add 251 g of onion and ginger slices, 211 g of whole coriander, 41 g of pepper and 61 g of star anise, soak and fry with low fire until the vegetable material turns golden yellow, take out the residue and cool naturally. After the daily work, boil the miso soup, filter out the residue, and when it is cooled to room temperature, pour the boiled oil on the miso soup.

The Northeast miso bone made according to Sister Agatha's method is delicious, not oily, and especially fragrant. _ You can try it!

The protein content of sauce bone is higher than that of milk powder, and the contents of iron and sodium are much higher than that of fresh meat, and the content of calcium is far beyond that of other foods. Old people often eat bone soup, which can not only effectively curb bone marrow aging, but also prevent osteoporosis. Ingredients

pork bone (pig keel can also be used) seasoning

soy sauce/soy sauce/cooking wine/bean paste/chopped green onion

spices

green onion/garlic/ginger/star anise/fragrant leaves/nutmeg

Amomum tsao/cinnamon/pepper/hawthorn/dried pepper/ Cooking steps of rock candy

1. Water in the pot is not too big, and then add cooking wine, ginger slices and scallions to the pot.

Boil the big bones

Add cooking wine

2. Skim off the floating foam and pick it up. Save the boiled water for later use

Skim off the floating foam

3. Save the boiled soup for later use

4. Put a little oil in the pot, add garlic cloves, ginger slices and green onions and stir-fry until fragrant. Then put all the spices in the pan and stir-fry again to get the fragrance

Put the ginger slices and garlic cloves

Put the spices

5. Add the big bones, pour the soup to boil, transfer to a saucepan, add soy sauce, soy sauce, and stew with rock sugar for 2 hours. Finally, take the juice out of the pan and sprinkle with chopped green onion.

release the soy sauce

release the soy sauce

collect the juice

bring the big bone out of the pot

Delicious presentation

The delicious sauce big bone is finally finished. Is it drooling?

Delicious close-up

Tale of Agatha

Remember to prepare a straw for the bone oil of sauce bones, so that you can suck more freely and eat more nutritious!

northeast sauce bone is a famous dish in northeast China. I especially like the taste after eating it, so I studied and cooked it at home. There's nothing to say about delicious food. Make sauce bones at home and eat as much as you want. It's clean and delicious. Let's see how to make it.

Ingredients:

Pork bone, onion, ginger and garlic, dried Chili, pepper, pepper, star anise, cinnamon, fragrant leaves, angelica dahurica, tsaoko, rock sugar, bean paste and soybean sauce

Practice:

1. Cut the pork bone from the middle, cut the onion into sections, slice the ginger and cut the pepper into sections.

2. Soak the pig bones in water, remove the blood, and change the water in the middle. Add water to the pot, add the pig bone, pour in two spoonfuls of cooking wine, add pepper, star anise and onion and blanch.

3. Wash the parched bone and filter to dry it. Heat oil in the pot, add rock sugar and stir-fry it to a sugar color, and put it in a bowl for later use.

4. add oil to the pan, add onion, ginger, star anise, pepper, star anise, cinnamon, angelica dahurica and dried chili to stir-fry until fragrant.

5. Add the barrel bone to the pot, pour in soy sauce, oyster sauce and cooking wine, add two spoonfuls of bean paste, add two spoonfuls of soybean sauce and add appropriate amount of salt to taste. Add the fried sugar color.

6. Add boiling water until the pig bones are covered, add onion, ginger and garlic, and bring to a boil. After boiling, turn to low heat and simmer for 2 hours.

7. Open the pot in the middle and check the soup. If the soup is too small, add hot water in the middle. After two hours, turn to high fire to collect juice and season. Sprinkle with chopped green onion and serve with coriander.

Tip:

1. It's best to use pig tube bone to make sauce bone, or use big bone instead of pig tube bone.

2. If you don't know the flavor of seasoning well, you can choose stew buns and stir-fry them with rock sugar to make the big bones look better.

1. Clean the large pig spine, put it in a big pot and soak it in clear water for about six hours, and change the water several times in the middle. If the indoor temperature is high, put the pot in the refrigerator or freezer to prevent the pork from going bad.

2. Rinse the spine soaked in blood, then put it in a large pot and add water to the pork bones, add several pieces of ginger (pat flat), knot several pieces of onion, a few pieces of star anise, a small handful of pepper, a small piece of cinnamon, 2 pieces of fragrant leaves, Shao wine, soy sauce, fried sugar color (stir-fried white sugar to deep red with oil), white sugar and a proper amount of soybean paste.

3. After the soup is boiled, clean the floating powder, add a proper amount of refined salt (the marinade needs to be salty to make the sauced bones fully taste, so the amount of salt is large), turn to low heat, cover and stew for about 1 hour.

4. Add appropriate amount of chicken essence, turn to medium heat, open the lid and stew for about 31 minutes (the purpose is to slightly collect the soup to further taste the meat and bones). Bone is fragrant and meat is rotten, fresh and fragrant but not greasy.

From the Internet

What can I do to make the Northeast sauce bone delicious but not oily?

Living in the south, although it is a famous dish in Northeast China, it is often cooked and eaten in my family, especially in autumn. I like to eat this northeast sauce spine besides beef when posting autumn fat. Eating meat and gnawing at bones has a strong sauce flavor and a soft and glutinous taste, which is very suitable for eating and drinking.

The main ingredients of this delicious food in Northeast China are pork sticks, pork spines and pork ribs, so it is divided into sauce spines, sauce ribs and sauce bones. However, the production method is the same, and the sauce spine is the most popular because of its better taste.

The sauce bone is the same as the sauce spine, and the pig bone is also used as the main raw material, so I will introduce you with the sauce spine. How can the sauce bone in Northeast China be delicious without oil?

Whether it's delicious or not is mainly the way to make it, but before answering this, I think it's necessary to explain the difference between sauce and halogen. For a long time, I thought that sauce and halogen are the same thing, but it's not?

what's the difference between soy sauce and marinated sauce? Simply put, everyone has an understanding;

sauce and sauce bones must use sauce. I usually use these three sauces to prepare sauce: bean paste, sweet noodle paste and sesame paste. The color of the finished product is generally sauce red or reddish brown. Another point is to make it now, without leaving the old juice. During the sauce making process, the sauce will gradually become thick. After the sauce spine is made, there will be a layer of sauce similar to batter wrapped around the bones. The practice of sauce making is more common in the north.

bittern and marinated sauce are very different from sauce. The old bittern is the best, and many kinds of spices are put in it, and the "century-old soup" is regarded as a treasure. Sauce will not be placed in the marinade.

Let's briefly introduce how to sauce the spine. If you follow this step, the sauce bones or the sauce spine you make at home will be very delicious and will definitely not feel greasy.

The specific preparation method is as follows:

Ingredients: spine as much as possible. This sauce spine is very delicious, so it is recommended to prepare 3-5 kg of pig spine.

In fact, the most important thing to make this sauce spine is the seasoning:

A tablespoon of sesame sauce, a tablespoon of sweet noodle sauce, a tablespoon of bean paste, 3-5 slices of ginger, 1-2 pieces of star anise, 1-2 slices of fragrant leaves, a small piece of cinnamon, Chinese prickly ash and scallion.

1. Sauce spine, the sauce prepared in this bowl is very important. Put the bean paste, sweet noodle paste and sesame paste into the bowl, add a spoonful of salad oil and stir the sauce evenly.

The bean paste is salty, and then we will add a little light soy sauce for seasoning, so there is no need to add salt, but students with heavy taste can also add a little salt, and finally add it before cooking. Soy sauce is soy sauce, so it's best not to put it. The spine made of soy sauce will turn black after a long time of stewing.

2. Pork spines usually smell of meat, so we need to blanch them, put ginger slices and cooking wine in a clear water pot, then put them into the spines, boil them with strong fire, skim off floating foam, rinse them and drain them for later use;

3. Put a small amount of salad oil in the pot, heat it slightly, add the ginger slices, green onions, star anise, peppercorns, cinnamon and fragrant leaves we just prepared, and then add the whole dried pepper into the pot and stir it for a while;

4. After turning to low heat, we put in the sauce we just prepared. When the sauce is large, it is easy to paste. Add a little light soy sauce to taste, and constantly turn the sauce in the wok. When it is thick and fragrant, you can put in the spine after boiling.

Stir-fry the spines in the pan, so that each spine can be evenly covered with sauce, and the stir-fry color is rosy, but it still needs to be simmered.

5. Put it into a large pot of clear water, boil it with strong fire, put it all into the pressure cooker, and after SAIC, time it for 11 minutes, and the sauce spine with strong sauce flavor and soft and waxy taste can be taken out of the pot;

What can I do to make the northeast sauce bone delicious without oil?

In fact, my family has often cooked this sauce spine in recent years, but I have never raised such a puzzle, that is, it is delicious but not oily. You can follow the steps we just presented in pictures and texts and try it at home. It must be delicious but not oily. As for how delicious it is, it is not oily. I think the reasons for being too greasy may be:

1. Pig bones are also tube bones, which will contain a lot of bone marrow. After a long period of stew and sauce making, the bone marrow will definitely come out of the big bones. Therefore, if you are making sauce bones, you can add some mushrooms or wax gourd and vegetables to the sauced pot in the middle of stew, so as to absorb some oil. In addition, you can also use bread slices to absorb it during the sauce making process.

2. The sauce doesn't need to be prepared with too much salad oil. When frying, it is expected that the tube bone will produce oil, so we should put as little oil as possible when frying the seasoning.

3. After blanching, a part of the bone marrow in pig bones will be lost during blanching, so the degree of greasy sauce bones made after blanching will be reduced a lot.

northeast sauce bone is a very delicious food. It is rich in sauce flavor, soft and rotten, and the more you chew it, the more enjoyable it is. I also like to eat northeast sauce bone. The sauce bone I want to make is delicious but not oily. The pig bone needs to be cleaned, and the brine is very important. The cooking temperature should be well controlled, so that the sauce bone made is delicious but not oily.

Big bones are often eaten in our lives. They are nutritious and delicious, and there are many ways to make big bones. My favorite way is to sauce bones, which is a very famous food in Northeast China. It is rich in sauce flavor, soft and rotten, delicious and not greasy, and is deeply loved by everyone. You can also cook them at home. It is simple to make, delicious and affordable. Let's share how to make them in Northeast China.

1. How to make the northeast sauce bones delicious but not oily

1. To make the northeast sauce bones, choose fresh big bones, soak them in water for half an hour, and blanch them in cold water, which can not only remove the blood and fishy smell of the big bones, but also make them delicious and not greasy.

2. The northeast sauce bone you want to make is delicious but not oily, and brine is also very important. You can choose the sauce according to your own preferences, stir-fry the sauce to make it more fragrant, and master the amount of spices, so that the sauce is rich and delicious but not greasy.

3. When stewing, put a little hawthorn. The stewed sauce bones are soft, rotten and delicious, but not oily. Be sure to stew them slowly. The sauce bones made in this way are not only tender, but also chewy. After the sauce bones are cooked, stew them for half an hour, so that the sauce bones are more delicious and tender and chewy.

Second, the steps of making northeast sauce bone head

1. Prepare ingredients: bone head, ginger, ginger, yellow wine, crystal sugar, one piece of Alpinia officinarum, five pieces of angelica dahurica, three pieces of fragrant leaves, one piece of nutmeg, one piece of cinnamon, three pieces of star anise, one piece of dried tangerine peel, a proper amount of fennel, hawthorn, soybean sauce, bean paste and soy sauce.

3. Add ginger slices, shallots and yellow wine to remove the fishy smell, bring to a boil with strong fire, skim off the floating foam, blanch the water, take it out and rinse it off, add a little oil to the pot, stir-fry it to a brown color, put the rock sugar in, and stir-fry it with low fire.

4. Keep stirring and stir-fry until the crystal sugar melts, and when the sugar color is bordeaux, add a little boiling water immediately, and the sugar color will be fried. Wash the galangal, angelica dahurica, fragrant leaves, nutmeg, cinnamon, star anise, dried tangerine peel and fennel, and pack them with spices.

5. Add a little oil to the pot, and add ginger slices when the oil is hot.