Accessories: appropriate amount of onion and ginger; Half a bag of stew seasoning
Seasoning: salt10-20g; Chicken essence10g; White sugar10g; 40 grams of rock sugar; Cooking wine100 ml; 2 tablespoons soy sauce
working methods
1. Let's look at the raw materials: two tubular bones, chopped into 2 and 4 segments.
2. Take half the stew seasoning and wrap it in a paper bag. Slice onion and ginger for later use.
3. After washing the bone, soak it in water one day in advance and change the water several times in the middle. This is no worse than drowning, and the blood can basically be cleaned.
4. Stew the bone, be sure to choose a barrel pot. Spread the bone on the bottom of the pot and code it with onion and ginger; Material packaging.
5. Prepare rock sugar; Cooking wine; Sauce fried with sugar: put a little water in the pot, then add rock sugar, stew slowly, and fry with water, so it is not easy for novices to paste the pot. Stir-fry until the rock sugar bubbles and begins to change color.
6. After the rock sugar changes color, slowly stew until it turns red, and pour in cooking wine; At this time of soy sauce, the sugar color may form a ball and boil with a small fire.
7. Pour the sugar color into the barrel pot, make up the water, and add salt without crossing the bone; Chicken essence; White sugar. After stewing for 10 minutes, cover the pot and stew for about 2 hours.
Tip: Stew the bone in a barrel pot (barrel shape).
1. Don't use the cauldron: the cauldron is flat and easy to dissipate heat, and the big bones are not easy to taste; It is not easy to cook.
2. Barrel-shaped pot is not easy to dissipate heat: Barrel-shaped pot is very suitable for pipe bones, can be placed vertically, occupies a small and compact volume, and is not easy to dissipate heat due to heat concentration.
3. The barrel pot is easy to taste: the barrel pot is thin and high, the hot air can circulate in the pot, and the big bones are easy to taste; Easy to cook.
4. Save seasoning, water and fire: If you inject a little water, you can leave the bone alone. Because there is less water, you can save seasoning and fire.