1． Wash the large pieces of pork spine slightly, put them in a large basin, fill them with water and soak them for about 6-12 hours. The water can be changed several times in the middle. If the room temperature is high, you can put the basin in the refrigerator to prevent the pork from deteriorating.
Picture Collection of Sauce Bones
Picture Collection of Sauce Bones (11 photos)
2. Rinse the spine soaked in blood several times and put it in a large pot, add water to cover the pork bones, add a few pieces of ginger (beat it into pieces), a few knotted green onions, a few star anise (aniseed), a handful of Sichuan peppercorns, and cinnamon A small piece, 2 bay leaves (optional), a little Sanxiang (optional), Shaoxing wine, dark soy sauce, soy sauce, fried sugar color, white sugar, black bean juice or an appropriate amount of high-quality soybean paste (optional).
3． Heat over high heat until the soup boils, then remove the floating residue, add an appropriate amount of refined salt (the marinade needs to be salty to make the sauced bones fully flavorful, so use a larger amount of salt), turn to medium to low heat, cover and simmer for about 1 hour.
4. Add an appropriate amount of chicken essence, turn to medium-high heat and simmer with lid open for about 30 minutes (the purpose is to reduce the soup slightly and make the meat bones more flavorful).
Key points
1. In order to make the sauced bones rich in flavor, it is recommended to stew no less than 5 pounds of meat bones at one time. I stewed nearly 8 pounds this time. According to Mr. Yuan Mei's requirements for boiled meat, "if it exceeds twenty kilograms, it will be bland and tasteless." My five pounds is not much. Although the bones in this sauce are "red boiled meat", the same principle applies to more meat and thicker flavor - the reason is that if there is less meat, all the meaty flavor will inevitably escape into the soup. The amount of meat is really small, so the soup can be thickened appropriately.
2. The first step to remove the blood is to soak it in cold water for a long time instead of the more time-saving "flying water", also to better maintain the flavor of the meat. If you use the method of flying water, because the raw materials are larger and more numerous, it will take a long time to boil and stew to remove the blood water, and the loss of meat flavor will not be mentioned.
3． When making braised/braised vegetables, you can try using several different soy sauces or sauces at the same time, which often makes the finished dish richer and more delicious. For example, this time, in addition to dark soy sauce and soy sauce, I also used a smaller amount of soy sauce, black bean juice, and a little soy sauce.
4. The remaining broth from the sauced bones is a good ingredient for making braised eggs, smoked eggs, braised tofu skin/dry and tiger eggs.
Method 2
Generally, cavity bone is used. In addition to the meat on the surface, it mainly eats bone marrow; there are also tibia bones, which mainly eat tendons.
How to make soy sauce bones
How to make soy sauce bones
Method: First wash the large pieces of pork bones, put them in a large basin, fill them with water and soak them for about 6-12 seconds hours, changing the water several times in between; then rinse the spine soaked in blood water several times and put it in a large pot, add water to cover the pork bones, add a few pieces of ginger (beat it into pieces), a few green onions tied into knots, star anise (aniseed) A few, a small handful of peppercorns, a small piece of cinnamon, a little bay leaf, Sanxiang, wine, dark soy sauce, soy sauce, fried sugar color, white sugar, black bean juice or high-quality soybean paste. Then simmer over high heat until the soup boils, then remove the foam, add an appropriate amount of refined salt, turn to medium to low heat, cover and simmer for about 1 hour. Add appropriate amount of chicken essence, turn to medium heat and simmer with lid open for about 30 minutes.
Taste: The sauce bone has many ingredients and is fragrant.
Hand-grabbed sauce bones
Ingredients: 300 grams of pork hind leg bone
Seasoning: 10 grams of salt, 10 grams of soy sauce, 15 grams of MSG, ginger , 8 grams each of onion, 3 grams of star anise, 2 grams of cinnamon, two bay leaves, 3 grams of grass fruit, 400 grams of original soup, 2000 grams of water, 20 grams of rock sugar, 5 grams of red yeast rice, 15 grams of pork rib sauce
Preparation: 1. First put the seasonings into a bucket to make marinade and set aside. 2. Cut the bone into two pieces from the middle, simmer in boiling water for 1 minute, put it into the prepared marinade bucket and simmer for 40 minutes until tender, take it out and drain it, put it in a clean pot, and add marinade Add 200 grams of juice, add rock sugar and pork rib sauce, thicken the marinade over high heat and serve.
Method 3
Method:
1. Soak the pig bones in clean water for two hours, changing the water several times during this period to remove blood stains
2. Put the pork bones into cold water, boil the water to skim off the foam, and remove the pork bones
Soy sauce bones
Soy sauce bones
3 . Boil another pot of hot water. When the water is boiling, add the blanched pork bones, cooking wine, light soy sauce, dark soy sauce, sugar, salt, yellow sauce, hawthorn, cinnamon, pepper, aniseed, tangerine peel, bay leaves, Bring cloves and other seasonings to a boil over high heat, then continue to cook over low heat for an hour
4. Change to medium or high heat and cook for another half an hour to collect the soup
Cooking tips:
1. Pork bones can be made from pork stick bones, pork spine, pork ribs, etc. I have used all three.
2. It is best to use more sauced pork bones at one time, so that the meat flavor will be stronger. I used more than three kilograms, which is just enough for a large pot.
3. To remove blood stains from pork bones, it is best to soak them in clean water for six hours. Change the water several times during this period. The flying water will easily lose the meat flavor. Because I didn't have that much time, I soaked it for two hours and splashed the water for a while. I didn't cook it for too long to minimize the loss of meat flavor.
4. The aroma of stewed pork bones can be selected according to the existing materials. It doesn’t matter if you only have peppercorns and aniseed. I just put these kinds of seasonings for sauced meat at home, cloves, There were no fragrant leaves, so I didn’t put them in.
5. In order to increase the flavor, you can add some dry yellow sauce, you can also use bean paste, Northeastern bean paste, etc., or you don’t need to add it.
6. The white sugar can be fried and then poured into the pot to make the color redder and brighter.
Method 4
Ingredients: 1750 grams of large pork bones, 3 tablespoons of yellow sauce, appropriate amount of salt, 25 grams of rock sugar, 1 piece of ginger, 4 cloves of garlic, 2 star anise, 20 Sichuan peppercorns grains, 1 piece of cinnamon, 6 dried chili peppers, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 bay leaves, and an appropriate amount of vegetable oil. [1]
Method:
1. Chop the pig bones into large pieces (must be large), rinse the blood foam on the surface with water, and then soak it in clean water for about one hour hours, changing the water several times during this period.
2. Put an appropriate amount of water in the pot and bring to a boil, add the pork bones and cook for 3 to 5 minutes, and skim off the foam on the soup surface.
Soy sauce bones
Soy sauce bones
3. Then take out the pork bones, wash the blood foam on the surface with water, drain and set aside.
4. Prepare various seasonings (smash the ginger and peel the garlic).
5. Put oil in the pot, add soybean paste, and stir-fry over low heat until fragrant. [1]
6. Put an appropriate amount of water (about 2000 ml) into the soup pot, add all the seasonings in seasoning 1 and the fried soybean paste in step 5, and bring it to a boil over high heat.
7. Then add the blanched pork bones and boil again.
8. At this time, there will be some foam on the soup surface, use a spoon to skim it off.
9. Then cover the pot, simmer over medium-low heat for about 1.5 hours.
Cooking skills
1. You can choose the sauce according to your own preferences, such as soybean paste, dry yellow sauce, bean paste, and Xiangqi paste.
2. The stewing time should be determined according to the amount of bones.
3. Soybean paste contains salt, so when adding salt, you should slightly reduce it