Northeast sauce skeleton
By VicentaLakin
First time in the Northeast restaurant, they ate the skeletal skeleton. It was only then that the fish knew that the original pig's spine could be so edible, because in cities where fish live, the pig's spine is usually used to make soup. Then, when the fish worked, they finally had some north-east colleagues, and when they became friends, the fish always found a reason to go to their house and before they did, they always focused on the casket, and, uh, couldn't, from a small size, the fish ate one. Fish is a good learner, and every time they graze, they ask their colleagues' mothers, so they eat too much, they learn a little bit, and they finally start to do it。
Recipe Recommendations
Steps for Northeast sauce skeleton
1
Get all the material ready。
2
The pig's spine is washed clean and immersed in water。
3
When the blood was soaked, it was poured out and it continued to be soaked。
4
Repeated steps 2, 3, 4 and 5 times, each time the blood water must be poured out and injected into the clean water to continue immersion。
5
Wash the bubbling pig's spine。
6
It's put in a boiler, and it's taken out when the fire opens。
7
Wash it with fresh water and dry the water。
8
The spice is washed with water。
9
The rinsing of the pig's spine and spices are placed in a voltage pan, which is filled with a proper amount of water, which must not exceed the pig's spine and be covered with a lid and pressed for 20 minutes。
10
When you're out of breath, open the lid and fall into old smoke。
11
Add butter, salt, sugar。
12
And put on the lid, plug in the power, 10 minutes。
13
You can open the hood when you're down。
14
The fragrance of the pig's spine, which is boiled through the electric pan, tastes better。
15
A little touch. The meat's falling。Northeast sauce skeleton Make Tips
The fish is not from Northeastern China, so the sauce skeleton made may not be authentic, but it is the most suitable for the fish family. The following summary is summarized by the fish in the process of practice, hoping to provide a reference for rookies like fish.
1. The pork spine must be soaked in clear water. The pork spine after soaking in the blood will be boiled and white in color and taste good.
2. When flying water, quickly remove the water after boiling, because long-term flying water will cause the loss of nutrients in the bones.
1. The pork spine must be soaked in clear water. The pork spine after soaking in the blood will be boiled and white in color and taste good.
2. When flying water, quickly remove the water after boiling, because long-term flying water will cause the loss of nutrients in the bones.