My family likes food with strong flavors. I basically cook with a heavy color. I like braising, stewing with soy sauce and similar practices. Maybe it's a habit of northerners.
All my friends who have eaten the meat I cooked say it is delicious, and those who have never eaten meat can eat less. In fact, the key to making it delicious is to clean up the congestion in the meat so that the cooked meat does not have the fishy smell of meat.
Braised spine in sauce
By MaciCassin
Recipe Recommendations
Steps for Braised spine in sauce
1
Soak the spine in clear water for at least 1 hour, and then rinse it with water.
2
Pour cold water into the pan and blanch the spine.
3
Rinse off the blood foam with water.
4
The above steps are the key to controlling moisture to make the meat without fishy smell.
5
Prepare the accessories.
6
Add a little oil to the pan and saute star anise until fragrant.
7
Stir fry the bean paste until fragrant.
8
Add the boiled spine.
9
Stir the spine evenly.
10
Add soy sauce, sugar and cooking wine and continue to stir fry.
11
Add spring onions and ginger and stir well.
12
Pour into pressure cooker.
13
Add water to the wok and bring to a boil.
14
Pour into a pressure cooker and add salt.
15
Cover the lid, bring to a boil over high heat, turn to low heat, and press for 20 minutes. Turn off the heat and simmer for 1 hour.
16
Open the pressure cooker, pour it all into the wok, and continue to simmer until the soup is concentrated.