Smoked spine
By VicentaLakin
The saliva in the hotel is too salty and tasteless, and today it's free to make it. It's healthy and low salt, and it's good to exercise
Recipe Recommendations
- pork spine 2000g
- pepper 5g
- octagonal 5g
- geranyl 2g
- Angelica dahurica 8g
- the water 3g
- licorice 3g
- thyme 3g
- fennel 3g
- grass fruit one
- baiguo 3g
- Baikou 2g
- dried chili one
- salt 50g
- soy sauce 5ml
- soy sauce 8ml
- sugar 5g
- oyster sauce 5ml
- abalone juice 3ml
- chicken essence 1g
- vanilla 1g
- tea 20g
- salty and fresh
- halogen
- ten minutes
- simple
Steps for Smoked spine
1
Purge the spine into cold water and into all the sauce other than sugar, salt and tea。2
The fire broke open, the fire was slowly stewed and salt was added in 40 minutes。3
Scorched and poached, dry water。4
Put tin paper in the pot, sugar and tea in the pot, and extract the sauce from the bottom of the pan。5
When the pot is dry, when the sugar starts to come out of smoke, it is placed in a fumigated spinal cord, covered in a pan, and the fire is shut down in about six to seven minutes, cooling down a little。6
You can eat it with your hands in small piecesSmoked spine Make Tips
Halogen-based spices can be used as fumigants, with fresh scents of Chinese herbs. Whole halogenation, avoiding shredding of meat, is easy to break when cooked。