Big bone sour
By VicentaLakin
It is essential for the north-east to have a big bone sour sauce on the table during the winter, and it will not be rare for guests to come to the table during the rest of the year. My husband loves this sourbone, sourbone with garlic sauce. Fall is the Northeast pickled season, and winter is all about eating! Look at the pickled sour, eat it and put on the calcium bone. And the flesh of the bones after the stew, the fragrance, the sour, the fresh, the charred, the charlatan, the charlatan, the charlatan, all of it。
Recipe Recommendations
- big bone 500 grams
- sauerkraut 400 grams
- soy sauce appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- sour and salty
- stewed
- half an hour
- simple
Steps for Big bone sour
1
Big bones clean up
2
A sour dish wash
3
Put all the food in the high-pressure pan, and then cook it for 20 minutes
4
Cook the rear plate