The cavity of sauce
By VicentaLakin
Recipe Recommendations
- tibial appropriate amount
- onion appropriate amount
- cinnamon appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- cumin appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for The cavity of sauce
1
Treatment of cavity bones: cavity blocks blisters for 20 minutes - release of water through the pot to remove blood and stains - recovery of sand pots - placement of cold water without cavities。2
Started playing the sauce: cut three slices of ginger and put it in the casserole - in a box containing large items, peppers, fragrances, cinnamon, fragrance。3
Start with stew: put the casserole on the gas, burn the fire and wash it off - turn it down Twenty minutes - a spoon for wine, a spoon for yellow wine, 20 minutes for soybean and mayonnaise, depending on the amount of bone soup turned to soy sauce - and about one spoon for old time, based on the color of the bone soup, which is deep sauce - adding raw and salty - continuing to cook for 20 minutes - adding dry peppers and continuing 30 minutes to the calf。The cavity of sauce Make Tips
1. This dish is made by lazy and greedy friends, because there is no need to wash or cut it and prepare a lot. Just put it in the pot and simmer it for a longer time.
2. It is best not to skip the steps of putting rice wine, the taste is still different!
3. Children's shoes who love meat should not put beans, tofu, etc. in them, because the bones and ribs have fat meat, and what is stewed is sucked out from the bone cavity. If you put the vegetables, the only oil left will be sucked dry by the vegetables, which will affect the aroma of the meat!
4. Generally, the stewing time should be no less than one and a half hours in total. It can be longer, but it will never be shorter!
2. It is best not to skip the steps of putting rice wine, the taste is still different!
3. Children's shoes who love meat should not put beans, tofu, etc. in them, because the bones and ribs have fat meat, and what is stewed is sucked out from the bone cavity. If you put the vegetables, the only oil left will be sucked dry by the vegetables, which will affect the aroma of the meat!
4. Generally, the stewing time should be no less than one and a half hours in total. It can be longer, but it will never be shorter!