Jiang da Gu
By VicentaLakin
Recipe Recommendations
- pig leg bone 2000g
- cinnamon appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- Langjiang appropriate amount
- ginger appropriate amount
- refined salt appropriate amount
- spaghetti sauce appropriate amount
Steps for Jiang da Gu
1
Wash the pig's leg bones and chop them hard in the middle with a knife to leave a deep mark ideal.
2
Hold the kitchen knife with your left hand and stabilize it, and hold the marked bone with your right hand.
3
Aim the cut mark on the pig bone at the back of the knife and smash it hard, and the pig bone will break. The pig bones treated in this way have neat stubble without broken bones, and the integrity of the bone marrow can be better preserved.
4
Place the chopped pig leg bones in a large basin and soak them in clear water for about 4 hours, changing the water several times in between.
5
Spices used to sauce big bones: cinnamon, fragrant leaves, star anise, tsaoko, ginger, etc. If you like the strong aroma, you can put a clove.
6
Add enough water to the pan, pour in two spoonfuls of soy sauce, and add spices.
7
Put the soaked pig bones into the pan, boil over high heat, skim off the foam and simmer slowly for 1 hour on low heat.
8
In order to increase the sauce aroma of the pork bones, add two spoonfuls of flour paste (the best Northeast sauce) and appropriate amount of refined salt. Simmer for another 20 minutes.Jiang da Gu Make Tips
1. The blood is soaked in cold water for a long time instead of blanching it in more time-saving water in order to better maintain the meat flavor. If the method of blanching water is used, because the raw materials are large and large, it will take a long time to remove the blood, which may easily cause loss of meat flavor.
2. The remaining broth from the sauce bones can be used to make stewed eggs, smoked eggs, braised pork, etc.
3. Bone marrow contains high amounts of cholesterol and fat, so it is not suitable for people with high blood pressure and obesity.
2. The remaining broth from the sauce bones can be used to make stewed eggs, smoked eggs, braised pork, etc.
3. Bone marrow contains high amounts of cholesterol and fat, so it is not suitable for people with high blood pressure and obesity.