Pork neck
By VicentaLakin
Pork neck bones are a special food, mainly for pig neck bones and bean petal sauce. The sauce is thick and fragrance。
Recipe Recommendations
- pig neck bone 1000g
- bean paste appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- fennel appropriate amount
- peanut oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- shisanxiang appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- water appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Pork neck
1
Around 1,000 grams of pig neck bones were cut to pieces of water for two hours, during which several shifts were made. The leachate is provided when immersed。
2
The pig's neckbone is filled with a proper amount of water and wine boiled to float。
3
Water to wash clean impurities and dry water reserves。
4
Onions and ginger skins are washed cleanly into onions, ginger blades, eight horns, peppers, cinnamon, fragrance leaves and fragrances are washed cleanly。
5
The hot pot shall be filled with an appropriate amount of peanut oil for onions, ginger chips, eight horns, peppers, guacamole, fragrances, aroma, and a little fragrance in two little spoons of bean bean caviar。
6
The wine, the raw, the vinegar cooker and the proper amount of white sugar, the 13 fragrances and the white pepper powder continue to be evenly burned。
7
A proper amount of fresh water has not been boiled by a pig's neck fire and boiled in a small fire for about 50 minutes。
8
Add a proper amount of salt to continue cooking for 20 minutes。
9
When the food is cooked, the fire will burn。
10
The finished product。