Fresh wet noodles, a big bowl full, and then the stewed big bone sauce so a pour, first nibble on a big bone, and then oooh steak on a big bowl of wet noodles, and then the cool day will not feel cold.
Bone Marble Noodle Production Process1, using a pig hind leg with braised pork bone about 2,000 grams, ask the meat store owner to help give chopped into solid bone pieces. The calcium element of the big bone is mainly in the two sides of the pangda bone scale line end, not in the bone marrow cavity, this is a lot of people's misconception, so the two ends of the stick bone pangda bone scale line should be chopped into 2-4 pieces, in order to let the calcium element enough to boil out. The big bone clean up, put into a relatively large basin, pour in a certain amount of cold water, soak 1-2 hours, right in the middle of the tank water 1-2 times, the bone marrow cavity hidden blood stains, completely soak out.
2, pour a certain amount of cold water into the pot, must be cold water to soak and wash the big bone block into, can add 30 grams of rice wine, is conducive to deodorization. Go red boiling, right in the middle of the continuous dialing through the white foam produced by blood stains, to avoid sticking to the surface layer of the stick bone, it is difficult to remove. After the water boiling and then nicked about 5min, the big bone fishing up.
3, cut small green onion 15 grams, 15 grams of ginger slices, cut Fragrant Lei segmented children or small onion crushed 15 grams, 15 grams of garlic, patted. Pour into the pot 30 grams of cooking oil, temperature 40% hot, similar to 120 degrees, into the cinnamon ding 2 a small piece of about 5 grams, star anise 3, 3-5 slices of good ginger, small onion segments, ginger slices, garlic pieces, stir-frying the pot with fragrance. Add 30 grams of soy sauce, stir-fry over moderate heat into the sauce flavor, and remove a bit of the fishy taste of soy sauce. Add the plunged stick bones and pop the pan for color. Drizzle in 30g of rice wine and stir-fry quickly for a rich flavor.
4, put a good bit of popping pot stick bone into the pressure cooker, pour into not too big bone block about 15 centimeters of cold water. Add 6 grams of salt, 6 grams of sugar, a small amount of white pepper about 0.5 grams, 3 grams of dark soy sauce, chicken essence or chicken powder 2 grams (optional), cover the pressure cooker lid. Fire until a certain amount of vapor appears, adjust to medium heat, high pressure inhibit 15min. truce, waiting for the pressure cooker of course to relieve the pressure.
5, open the lid of the pressure cooker, a thick flavor to the face, smell are appetizing. Fish the big bones in the soup bowl, use the bone broth to cook about 500 grams of small pieces of white meatballs. Prepare wet noodles for 3 people in advance, either homemade or purchased, and cook the noodles well.
6, the steamed fresh noodles fished in a large noodle bowl, pour the appropriate bone broth, sprinkle fragrant Lai section of children or chopped green onions, you can enjoy the soy sauce type of strong aroma of the stick bone meatballs noodles. The winter solstice every year must eat this big bone noodles, how expensive to eat, hollister france, on the baby with the elderly favorable.