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Sauce Bones is considered to be a traditional dish of the Northeast. Depending on the main ingredient there are sauce spine, sauce ribs, and sauce stick bone. These raw materials have a **** the same characteristics, is to withstand a long time of stewing and meat will not be firewood, hair dead. Among them, pork spine is the most popular because it has the softest texture after stewing and is more fun to gnaw on (it's a lot of work:)).

Compared with some of the braised dishes, red marinated dishes, the Northeast sauce bones in the use of seasoning is not very different, the main characteristics of the choice of the main ingredients (with the bones of the live meat) and each piece of bone "bold" - about three pieces of sauce spine is about a catty. The larger pieces of meat tend to be more flavorful and aromatic when cooked.

Here's how I do it and what I've learned:

1. Wash the large pork spine, put it in a large pot full of water and soak it for about 6-12 hours, change the water several times, if the room temperature is high, you can put the pot in the refrigerator in the freezer to prevent the pork from spoiling.

2. will soak the blood of the spine rinse several times in a large pot with water over the pork bones, plus ginger several pieces (pat broken), onion several knots, star anise (big material) a few, a small pepper, a small piece of cinnamon, 2 pieces of leaves (optional), thirteen spices a little (optional), wine, dark soy sauce, soy sauce, stir-fried sugar color, sugar, black bean sauce or high-quality soybean sauce in moderation (optional).

3. Large fire until the soup open after playing clean floating powder, add salt (marinade needs to be more salty in order to make the sauce good bones fully flavored, so the amount of salt is larger), turn to medium-low heat with a cover to simmer for about 1 hour.

4. Add chicken essence appropriate amount, turn to medium-high heat open lid stew for about 30 minutes (the purpose is to slightly collect the soup, so that the meat and bones further flavored) can be.

Points to note:

1. In order to make the paste good bone flavor, it is recommended that the stewed meat and bones at a time of not less than 5 pounds, like this time I stewed nearly 8 pounds. In accordance with Mr. Yuan Mei's requirements for white boiled meat, "not twenty pounds outside, it is bland and tasteless", my five pounds is not much. Although the bones in this sauce are "red boiled meat", the same reasoning applies - because if the meat is small, the meat flavor will inevitably go into the soup. The reason is that if the meat is small, the flavor will be in the soup.

2. The first step to remove the blood water using a long time to soak in cold water rather than more time-saving "flying water", but also in order to better maintain the flavor of the meat. If you use the method of flying water, because the raw material is larger, more, it is bound to be a long time of cooking and stewing in order to get rid of the blood, the loss of meat flavor is needless to say.

3. When doing braised/marinated vegetables, you can try to use several different soy sauce or sauce at the same time, which can often make the dish taste more rich, fresh and delicious. For example, in addition to Sriracha and Vanguard aged soy sauce, I used a smaller amount of Aji-Soy Sauce and Lee Kum Kee soy sauce, as well as a little Maggi soy sauce.

4. The leftover broth from the soy sauce bones is great for making marinated chicken eggs, smoked eggs, marinated tofu skin/dried tofu, and tiger eggs.

Stewed big bones

Bought in the stall of the hammer bone, let the stallholder to knock off or called knocked open, Jinluo cold meat that sells 1.5 yuan / 500 g. Come back to the water to wash, should be then copied with hot water to get rid of the froth, I have a heat exchanger in the home of the water is 5, 60 degrees Celsius, so it is directly rinsed several times counted as copied. Arrange in the pot. I like to eat meat, so I put in some ribs, in advance, our family usually only save the fish, do not put the ribs. Otherwise, you may ask, how come there are ribs every time ah,, speaking of ribs I still like to eat vertebrae, do not like to eat rib grill.

This time I choose to go fishy spices is this Huadiao wine, Shaoxing famous wine, Mr. Kong Yiji old man love to drink, this put down not table.

Bones or stewed meat coloring when fried sugar way I firmly opposed, in fact, with a variety of sauces to color is a very good choice, look at the sauce I chose, I guess Cangzhou City, not a few people have seen it, this is from the Northeast that lump to bring the Xiangqi sauce, every day I use it to directly dip the steamed buns to eat, because it is cooked sauce.

Put the condiments in, the whole condiments are: 5 dashi, sauce 1 ? bags of about 200g, sugar, Huadiao 150ml, pepper powder, homemade pepper oil, ginger, green onion, as if these.

Sauce stick bone practice: first of all, a large piece of pig bones slightly washed, placed in a large pot full of water soaked about 6-12 hours, the middle of the water several times; and then soak the blood of the spine rinsed several times placed in a large pot of water did not exceed the pig bone, plus ginger several pieces (pat broken), onion several knots, star anise (dai ming) a few, pepper a small handful of cinnamon a small piece of incense, thirteen spices a little bit of wine, light soya sauce, frying! Good sugar color, white sugar, black bean sauce or good quality soybean paste moderate. Then boil with high heat until the soup opens and beat the floating foam, add refined salt to the right amount, turn to medium-low heat and simmer covered for about 1 hour. Add chicken essence moderate amount, turn to medium heat open lid stew about 30 minutes can be.

Flavor: the sauce bone material more, taste fragrant.