Then at this time, someone must be curious. Since the roast pork bone with sauce is so delicious, what should be done? In fact, the practice of burning big bones in sauce is somewhat similar to braising in soy sauce, and the feeling of sauce must be burned in the whole process. That is to say, it must be thick when the juice is finally collected, so that the sauce bones out of the pot are delicious and the big bones made are powerful. This is very important.
get materials ready
Ingredients: five pig bones.
Accessories: appropriate amount of onion, ginger and garlic, 15g of cooking wine, 5g of bean paste, 10g of soy sauce, 3g of soy sauce, 2g of salt, 2g of sugar, 2g of pepper, 5g of oyster sauce, 2g of star anise, 5g of cinnamon, 3g of fragrant tablets and 5g of licorice.
The steps of sauce bone
Step 1: firstly, clean the pig bones. Soak pig bones in clear water to soak out the blood inside. During soaking, you can change the water twice to keep the water clear.
Step 2, then start to add water to the pot, because the pig bones still have some fishy smell, so we need to give the pig bones a simple smell. Add onion, ginger, cooking wine, put the stick in (it is cooked in cold water), and then start boiling water.
Step 3: When the water boils, we use a spoon to remove the blood foam on the surface. After cooking, we can remove the stick bone and then clean it with clear water.
Step four, then the sauce is made. Mix sauce: two spoonfuls of Haitian bean paste (sweet noodle sauce is also acceptable, but less sugar is needed later, otherwise it will be sweet), add a piece of soy bean curd, add one spoonful of fermented milk, two spoonfuls of soy sauce, one and a half spoonfuls of soy sauce, one and a half spoonfuls of oil consumption, one spoonful of sugar and half a spoonful of pepper, and mix well.
Step 5, put the cleaned bone into an electric pressure cooker, and add the sauce, onion, ginger, star anise, cinnamon, fragrant leaves, licorice and a little dried pepper (you don't have to put it if you don't eat spicy food).
Step 6, finally, add boiling water, and choose the "pork ribs" mode of the electric pressure cooker to start stewing meat. If there is no electric pressure cooker, you can stew directly in the pot, that is, the time will be slower, which will take about 1 hour to 1 hour for 20 minutes.
Step 7: I need to collect the juice after the time is up. My pressure cooker can open the lid to collect the juice. When I collect the juice halfway, I add salt according to my taste. When I receive it, I can take it out and plate it.
Summary of sauce bone
Through the above steps, I believe many people have a deeper understanding of the practice of sauce bone. In fact, the whole practice of sauce bones can be divided into two steps. The first step is blanching, which many people will ignore. In fact, this step is very important. Only the stewed bones will not smell bad, and at the same time, it can greatly increase the flavor of sauce bones. The second step is to adjust the mouth. At first, the taste of the soup should not be too heavy. When the soup gradually decreases, its taste will become heavier and heavier, and it will be best until the juice is finally thick.