Main ingredients

Pork spine slices

600 grams

Accessories

White sugar

White vinegar

2 spoons

Doubanjiang

3 spoons

Soy sauce

Appropriate amount

Cooking wine

3 spoons

Onions

Appropriate amount

Ginger

An appropriate amount

Panthoxylum bungeanum

An appropriate amount

Star anise

An appropriate amount

Garlic

Appropriate amount

Steps

1. Rinse the spine repeatedly with water, then put it in a pot with cold water, add an appropriate amount of green onions, ginger slices and star anise, and heat until the water boils.

2. After the water boils, the blood foam will be boiled out. Use a spoon to quickly skim off the foam until the soup is clear.

3. Pour out the blanched spine and original bone soup separately. Add cooking wine, soy sauce and ginger slices to the backbone and marinate for 5-10 minutes.

4. Heat oil in a pan, add peppercorns, star anise, onion and garlic and stir-fry until fragrant.

5. Add three tablespoons of sugar and melt until golden in color. Because the photo was taken too slowly, the chopped green onions were a bit blurry. In addition, those of us who are inexperienced don’t need to boil the sugar so accurately, as long as it is completely melted.

6. Add the marinated backbone and stir-fry.

7. Add three small spoons of soybean paste. Soybean paste can not only color the spine, but also enhance the flavor and saltiness, so add it according to the weight of the bones. In addition, if you like the flavor of bean paste, you don’t need to add soy sauce before. I used Haitian's spicy soybean paste, which is not spicy when made.

8. Stir-fry the backbone until evenly coated with sauce color, then slowly add the original bone soup left before along the edge of the pot. I filled a big bowl. The amount of soup determines the doneness of the meat.

9. Turn down the heat, cover and simmer for 15 to 20 minutes.

10. When 1/3 of the soup is left, open the lid and turn to medium heat to reduce the juice. Pour about 2 tablespoons of white vinegar along the edge of the pot. Stir fry evenly.

11. When the soup is dry, turn off the heat, add a little chicken essence and serve.

Tips

1. Put cold water into the pot to remove blood more easily.

2. The backbone contains a large amount of bone marrow, and the soft and greasy bone marrow will be released when cooked. Therefore, if you stew it with original bone soup, the aroma of the spine will be more intense.