Garlic Sauce Spine
I forgot to take photos in the first two steps of this dish, so the process will be written in more detail. Hehe, everyone forgive me!
Recipe Recommendations
- spine I did use a pound
- garlic appropriate amount
- sugar appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- octagonal appropriate amount
- spiced powder appropriate amount
- edible oil appropriate amount
Steps for Garlic Sauce Spine
1
Wash the spine one day in advance, soak it clean with cold water, clear the blood blisters, and control it dry. Shred ginger, prepare more garlic, pat flat with a knife, and then chop.
2
Put the spine into a clean basin, add salt, sugar, pepper, chicken essence, five-spice powder, shredded ginger, soy sauce, soy sauce, cooking wine, cooking oil, and six or seven cloves of shredded garlic. Stir evenly, seal the basin with plastic wrap, place in the refrigerator, and chill overnight. Be careful not to put too much salt in this step, otherwise it will be very salty after cooking.
3
Take it out when cooking the next day. Prepare a wok and a saucepan. Put half a pot of water in the saucepan. It's better to use stock. I use chicken soup. Add the green onion, star anise, dried peppers, and put some with cinnamon. I didn't put it. When preparing these, prepare five or six cloves of garlic and chop them up. Heat the wok on the heat, pour in the cooking oil, add more, but not too much. Stir fry sugar color, low heat, add three or four spoonfuls of white sugar, stir with a shovel and stir fry slowly. Watch the saccharification and turn into a caramel-colored cloud, and you can go down the spine. Before that, you have to force out the water from the spine and pour it into the stew pot. Cook the pot at the same time, frying the spine while boiling the water.
4
Pour the spine into a sugar-colored pan and stir-fry over high heat until the surface of the spine is scorched and yellowed. Add chopped garlic, stir-fry until fragrant, add shredded ginger and stir-fry again. Add two spoonfuls of cooking wine, soy sauce, light soy sauce, and oyster sauce, and continue to stir-fry until the soup is thick. Put all the ingredients in the frying pan into the boiling saucepan, put some of the soup from the pan into the frying pan with a spoon, rinse the soup on the frying pan and pour it into the saucepan. Bring to a boil over high heat, turn to medium to medium heat, cover and simmer for half an hour to 40 minutes. Remove from the pan and add coriander. The fragrant sauce spine is ready, let's start...Garlic Sauce Spine Make Tips
The backbone you choose to make the sauce spine should not be too thin. You should have more meat, so that you can make it taste good. This dish requires at least one pound of spine. If the amount is small, it will not be cooked and it will be very salty. If you have a weak appetite, don't add salt, because we added soy sauce twice before and after, and the oyster sauce is also salty, so you can increase or decrease it appropriately. I hope everyone enjoys eating..