There must be no one who has not heard of Braised Braised Bones. This is a classic dish in Northeast China and is very popular among people. And the big bones must be served in a basin. You can chew the bones and drink wine at the same time. The taste is extremely satisfying, and it is more honorable to use it to entertain guests.

There are also many soy sauce shops outside, and it is said that they only cost 38 yuan per person. Sauce bones are actually made from pig thigh bones and are very rich in nutrients such as protein, calcium, and iron. But why are the sauced bones made by myself not as popular as those in restaurants outside?

In fact, when we make it at home, many people don’t know the correct method. Sometimes it not only doesn’t smell good, but also has a fishy smell! The usage of spices and the specific operation process are actually very important. Today I would like to share with you a secret recipe that is not shared by restaurants. The sauced bones made using this method are rich in sauce and super delicious, fragrant and delicious.

Ingredients required: 4 pounds of large bones, 2 green onion knots, 5 slices of ginger, appropriate amount of dried chili, 15 peppercorns, 4 star anise, a small amount of fennel, 3 bay leaves, 1 grass fruit , 1 yellow gardenia, 1 piece of cinnamon, 1 piece of tangerine peel, rock sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste

1. After buying the big bones, don’t rush to make them. You need to pour it into clean water and soak it for about an hour to remove the fishy smell.

2. Next, we clean the big bones, then put them into the pot, then add water and cooking wine to prepare them for blanching. After blanching, a lot of foam will appear, and we will skim it out. Then take out the bones, wash them and set them aside for later use.

3. Pour a little oil and 40g of rock sugar into the pot. Start frying the sugar over low heat until it thickens and turns into caramel color. Then add the peppercorns, star anise, cumin, bay leaves, Add the grass fruit, yellow gardenia, cinnamon bark, and tangerine peel, and stir-fry these spices until they become fragrant.

4. After frying until fragrant, just pour the big bones in. After frying the big bones until they turn color, we pour a sufficient amount of water into it. Then add onions, ginger, and dried chili peppers, pour 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of soybean paste, then cover the lid and start stewing.

5. After the fire is boiled, turn to low heat and simmer. If you want it to be tender, it must be simmered for at least 2 hours. If you have a pressure cooker at home, it will be very fast. An ordinary pot will be slower. When the meat of the big bones is stewed until it is soft and tender and almost falls off when inserted, we can turn off the heat and take it out of the pot.

Let’s take a look at these delicious sauced bones. Who wouldn’t be confused after eating this? Take out a piece and it will fall off the bones before you eat it. After eating the meat on it, suck the bones again. The more you eat, the more delicious it becomes. I have shared this detailed method with my friends. If you have time, you can do it at home.