Sauce stick bone
By KirkStracke
Ingredients: salt,cooking wine,tangerine peel,sugar,soup-stock
Recipe Recommendations
- soup-stock 1000ml
- tangerine peel appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Sauce stick bone
1
800g of pig hoof bones, 1000ml of old stock.
2
Soak the hoof bones in clean water for 20 minutes to remove the blood.
3
Add water, tangerine peel, and cooking wine to the pan, add cold water to the bones, bring to a boil, and cook over low heat for 2 minutes.
4
Remove the bones and rinse them clean.
5
Put the old soup into the "Adi Pot" and bring it to a boil, skimming off the floating foam.
6
Put the bones into the pan, bring them to a boil, and season them appropriately according to your taste.
7
Select the meat button and the time will be automatically prompted. After the first time, turn the bones over and cook again.
8
After the two rounds are over, you can serve the pot.
9
Serve the pan and plate. Filter the marinade to remove the dregs and make the stock, which can be frozen and stored for reuse.