Big bone sour
By VicentaLakin
From the beginning of memory to the beginning of the fall and the beginning of the winter, the sour beet starts at home. And after about 40 days of fermentation, you can get food. How can we leave the sour in the winter of the Northeast? It's just that when you're a child, you can't eat sour, you can't eat sour. Living conditions have gradually improved, and there are plenty of meat in the home for sour dishes, but the flowers are fatter and the family does not like them. So my sour sauce became the main character. A big northeast sour dish with four pounds of bone, a small fire slowly stewed, and the fragrance of meat began to fill the kitchen. If you're warmed up in a stone pot, you can eat from the beginning to the end. Drinking super sour sour soup, cuddled with thick flesh on the bones that are almost to be decomposed, with salty and spicy garlic sauce on top of the nostrils, with tiny sweatballs all warm and relaxed. Bringing this big bone stew to the table for the New Year's dinner, it's only very old for the Northeast. Red dust, fire in the world, only good food and love, and let us laugh and warm our stomachs during the holidays...
Recipe Recommendations
- pork bone 2000 grams
- sauerkraut 1400 grams
- water appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- Jiang 8 grams
- onion 20 grams
- cooking wine 2 tsp
- white vinegar 1 teaspoon
- aniseed 2 pieces
- pepper 1/2 scoop
- dried Hawthorn 1 tablespoon
- garlic 3 petals
- soy sauce appropriate amount
- soft white sugar a little
- sesame oil appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Big bone sour
1
Squeeze the yogurt, cut the root, take a piece down, use a blade。
2
The leaves are thick and the films are divided into two to three。
3
Cut to silk。
4
Vacuate in water and see acidity during immersion。
5
Wash the bones into the cooling pan, put them in the ginger 3 grams, a spoon of wine, and boil them for two or three minutes. Bones that have been boiled are washed with warm water, and water that has been boiled down。
6
A fresh casserole is replaced with bones, onions, ginger 5 grams, a small spoon of wine, white vinegar, big food, peppers, dry mountains。
7
The water is poured into the water, which is slightly higher than the bone, boils and turns the fire, and boils for about 30 minutes。
8
Squeeze out the sour sauce and squeeze it out。
9
Put the yoghurt in the stew and cover it up and slow it down for about two and a half hours。
10
Put in salt and chicken, softly and smoothly。
11
Put some bone and sour vegetables in the stone pot and boil them。
12
Garlic goes to the pelvis, puts it in the bowl, puts it in soy sauce, sugar, perfume, and adjusts it to garlic sauce。Big bone sour Make Tips
1. There must be a bone in the bone, which is more oily and fragrance than the spine and ribs. The leaching time for acid vegetables is determined by their acidity and self-acceptance, and if the fermentation time is long, the more sour apples will have to be soaked longer. If it's just fermented and sour, like I used this time, it's a half an hour. 3. The timing of the stew can be adjusted in accordance with the preferences, and the longer the fire slows, the softer the bones and sour vegetables and the more the fragrance of the soup. But if you like the sour, don't go in the pot too early. The white sugar in garlic sauce is intended to be fresh, and a little is enough。