Northeast sauce, big bones
By VicentaLakin
Northeast crumbs, depending on the main material, are the crumbs, the crumbs and the crumbs. One common feature of these raw materials is that they can afford to be cooked for long periods of time, while the meat does not produce wood or die. They are also most popular because the pig's spine is boiled with the softest taste. In comparison to some red sauerkraut and red halogen, the north-east bone is not much different in the use of the sauce, the main features of which come from the choice of the main material (living meat with bones) and the size of each bone (about a pound of the three or two pieces of the ridge), while large pieces of meat tend to be much more beautiful after cooking and snoring。
Recipe Recommendations
- pork spine appropriate amount
- onion 2 length
- ginger slices 2-3 sheet
- octagonal 2-3 a
- pepper
- cinnamon 1 block
- Angelica dahurica 3-4 sheet
- longan of 2
- soy sauce 2 tablespoons
- soybean paste 4 tablespoons
- rock sugar 20 grams
- salt appropriate amount
- soy sauce appropriate amount
Steps for Northeast sauce, big bones
1
Large bones are placed in the basin and cold water bubbles for four hours, during which time additional water is exchanged to remove blood water。2
Put it in a high-pressure pan, add cold water without bones, put all materials and spices in, mix them down, button them up and press the stew button。3
Just pull out the bones. Smells better. If there's time, it'll taste better in the soup。Northeast sauce, big bones Make Tips
There is no high pressure pot, which can be boiled for an hour with other fires。