Big bones
By VicentaLakin
Fork burn is a specialty food of Guangdong, coloured and sweet. I've had fork burns before, but with ready fork sauce. This time, using the "Leaves" sister's box, he made his own fork sauce. And then the food is not the traditional skinny or plum meat, but the big bone ~ "Lian Bones soup" – a soup that the Hu'bei love. As the saying goes, "Holleen is a treasure and Autumn is the best person." Autumn is the best meal season for Lotus. Make this soup, choose the red flower. It is a thin, rough surface, with a higher starch content and a softer taste, and is more suitable for soup. Same food, both approaches. A fresh mouth and a fragrance. Light and strong. Which one do you love
Recipe Recommendations
- big bone
- Red lotus root
- laojiang
- green onions half a
- high-alcohol liquor a little
- cooking wine 5ml
- rice vinegar a little
- salt appropriate amount
- white granulated sugar 160g
- soy sauce 120g
- red Star erguotou 36g
- sesame paste 30g
- sesame oil 4g
- oyster sauce 60g
- seafood sauce 40g
- red rice flour 15g
- maltose 80g
- Grind minced garlic 30g
Steps for Big bones
1
Prepare all the material for the fork sauce
2
The amount required for extraction is evenly mixed and heated in the microwave for about one minute (it can be seen that the liquid boils in the bowl). After removal, the mix is even until the sugar melts and cools。
3
Prepare food
4
Bones are immersed in water for 2-3 hours in advance and can be replaced several times
5
When immersed, the bone is cleaned
6
(b) Fill the pot with sufficient water, clean the bones, and be ginger-skin, and add a proper amount of white wine, fire, and boil without cover
7
When boiled, it continued to boil for a few minutes, leaving the surface unscathed
8
(b) The extraction of large bones, the cleaning of surface oil with warm water and the subsequent drying of water
9
(b) To take large belly sands and put onions on the bottom and pine ginger blocks
10
(b) Put it in the big bones of the treatment, add enough water to boil
11
It'll be boiled for about 15 minutes. If there's foam on the surface, it's just as clear
12
(b) Add wine
13
Add rice vinegar, boil it and turn it on fire, and put a cap on it, and slow stew for about 30 minutes
14
In 30 minutes, the soup is thick
15
(a) The extraction of large parts of the bone, pending further operation
16
(a) Will wash off the skin and cut the blade
17
(b) Put the ginseng in the pot, boil the fire, and then turn the fire on for about 30 minutes
18
When the last 10 minutes are left, the cover is salted
19
A brush is used to brush the face of the bone with a smooth forkbone sauce and then to cover the film and make it for more than 12 hours. In the middle, it is possible to refresh the sauce a few times or to flip it, so that the bone is made more evenly. I was one night plus one morning
20
(b) The steam pot is filled with sufficient clean water and is placed in the evaporation cells together with the big bone containers that are salted
21
(a) After the fire has gone on, it will continue to steam for about 30 minutes, until the bones rot in the flesh, which can easily be inserted with chopsticks
22
Take out big bones and load plates
23
(b) The remaining soup from the steamed bone container is poured into the frying pan and the fire is thickened
24
Dips of sesame oil, evenly mixed
25
Put the sauce on the big bone and you can eat it at the table
26
(b) Bones burned
27
The big bone of the soup
28
Fork sauce。