The big stick bone
By VicentaLakin
Recipe Recommendations
- pig stick bone 1 piece
- onion ginger appropriate amount
- water appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- grass fruit appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- sesame paste appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- sauce
- an hour
- simple
Steps for The big stick bone
1
The pig's bone (which is usually cut to pieces by merchants) is washed, water is immersed for at least four hours, water is exchanged two or three times, and water is cleaned up
2
Re-cleaning, dry water backup
3
(b) A cooling pot, which remains boiling for two or three minutes after the small fire has boiled
4
They are extracted, washed with warm water and dry water reserves
5
(b) The fragrance material is placed in a spare tea bag
6
(a) Another pot, with fresh water, with baglets, ginger onions, soy sauce, sweet noodles, sesame sauce and salt, boiled in the fire and fumigated
7
(c) Scratch the bones of the big rod
8
Add wine, boil the fire and turn the fire, cover the pan, and cook it slow for 1 to 2 hours until it rots。The big stick bone Make Tips
1. Buy the kind with a big bone and a lot of meat. Of course, even if you like to chew bones, you can also buy ones with less meat at a cheaper price;
2. Make your own seasoning package. There are also commercially available sauce bags. I always think the taste is too strong and I never use them. The principle of preparing your own ingredients is to suit your own taste, use whatever you like, and it will be fine as long as the purpose of removing the fishy smell and improving the flavor is achieved. The specific content does not matter. But star anise, aniseed, and cinnamon are must-have;
3. Of course, soy sauce and sweet flour paste are indispensable for seasonings, and soybean paste is also available. My trick is to add a small spoonful of sesame paste, not too much, just 1 small spoonful, which is especially fragrant-this is a secret that cannot be told;
4. Don't stew for too long, and the meat can be rotten and separated from the bones. Nowadays, pork is very tender and will be ready in an hour. Too long stewing time will destroy nutrition.
2. Make your own seasoning package. There are also commercially available sauce bags. I always think the taste is too strong and I never use them. The principle of preparing your own ingredients is to suit your own taste, use whatever you like, and it will be fine as long as the purpose of removing the fishy smell and improving the flavor is achieved. The specific content does not matter. But star anise, aniseed, and cinnamon are must-have;
3. Of course, soy sauce and sweet flour paste are indispensable for seasonings, and soybean paste is also available. My trick is to add a small spoonful of sesame paste, not too much, just 1 small spoonful, which is especially fragrant-this is a secret that cannot be told;
4. Don't stew for too long, and the meat can be rotten and separated from the bones. Nowadays, pork is very tender and will be ready in an hour. Too long stewing time will destroy nutrition.