Northeast Sauce Bone

In the past, I always liked to go to Huangyibo Jiukou to eat the sauce bones from that restaurant. Zheng Yuan said with a smile, our tastes really match. Heh ~~ I still remember when you said that the sauce bones I made were better than the ones in restaurants and suggested that I open my own bone shop... So, remember your praise every time I make this dish. Sour and sour ~~ Hahaha

The main ingredients of sauce bones are pork stick bones and spine, which is a famous dish in Northeast China. Depending on the main ingredients, there are sauce spine, sauce pork ribs and sauce stick bones. These raw materials have one common feature, that is, they can withstand long-term stewing without the meat becoming stale or dead. Among them, pork spine is the most popular because it tastes the most soft and waxy after stewing. Compared with some braised vegetables and red stewed vegetables, the use of seasonings in Northeast Sauce bones is not much different. The main features come from the selection of main ingredients (live meat with bones) and the large pieces of each bone (about three or two pieces of sauce backbone are worth one pound). Large pieces of meat tend to be more delicious after being boiled and stewed, and the meat aroma is fragrant.

Share with you the simplest and most delicious method of bone paste ~~

Recipe Recommendations

bean paste appropriate amount

sauced
stewed
an hour
simple

Steps for Northeast Sauce Bone

Chop the stick bone in two from the middle. Remember not to split it to avoid loss of bone marrow. Soak in cold water for 6 hours and change the water every hour

Prepare seasonings: (1) onion, ginger, pepper, cinnamon, fragrant leaves, cumin, and nutmeg (2) soy sauce, Delta bean paste, white wine

Use a barrel pan, add the bones, submerge the bones with cold water, and add the seasoning (1)

After boiling, remove the foam and add the seasoning (2)

Cook for 50 minutes, add salt, and cook for another 10 minutes

completed