Method for make sauce bone

1. Wash the pork spine slightly, put it in a big pot and soak it in clear water for about 6-12 hours, and change the water several times in the middle. If the room temperature is high, put the pot in the refrigerator to prevent the pork from going bad.

Picture Collection of Sauce Bone

Picture Collection of Sauce Bone (11 pieces)

2. Rinse the spine soaked with blood for several times, then add water to the cauldron until the pig bone has not broken, add several pieces of ginger (broken), knot several onions, a few star anise (anise), a small handful of pepper, a small piece of cinnamon, 2 pieces of fragrant leaves (optional) and thirteen incense sticks.

3. After the soup is boiled, clean the floating powder, add a proper amount of refined salt (the marinade needs to be salty to make the sauced bones fully taste, so the amount of salt is large), turn to low heat, cover and stew for about 1 hour.

4. add appropriate amount of chicken essence, turn to medium-high fire, open the lid and stew for about 3 minutes (the purpose is to slightly collect the soup to further taste the meat and bones).

key points

1. In order to make the sauced bones have a strong flavor, it is suggested that the meat bones should be stewed at least 5 pounds at a time, as I stewed nearly 8 pounds this time. According to Yuan Mei's old man's request for white cook the meat, "if it is not more than 2 Jin, it will be tasteless", and my five pounds is not much. Although this sauce bone is "red cook the meat", the truth that the meat is rich and thick is also applicable-the reason is that if there is less meat, all the meat will inevitably go into the soup. The amount of meat is really small, so you can thicken the soup appropriately.

2. The first step is to soak the blood-removed water in cold water for a long time instead of the time-saving "flying water", which is also to keep the meat taste better. If the method of flying water is adopted, because the raw materials are larger and more, it is bound to take a long time to cook and stew to remove the blood and water, and the loss of meat flavor is needless to say.

3. When cooking braised/braised dishes, you can try to use several different sauces or sauces at the same time, which can often make the finished dishes more rich and delicious. For example, in addition to soy sauce and soy sauce, I used a small amount of soy sauce and soy sauce, and a little soy sauce.

4. The broth left over from the sauce bone is a good material for making salted eggs, smoked eggs, salted tofu skin/dried eggs and tiger skin eggs.

Method 2

Generally, the cavity bone is selected, except the surface meat, which mainly eats bone marrow; There are also shins, mainly eating tendons.

sauce bone method

sauce bone method

method: firstly, wash a large piece of pig bones slightly, put them in a large pot and soak them in clear water for about 6-12 hours, and change the water several times in the middle; Then rinse the spine soaked in blood for several times and put it in a large pot with water until it doesn't pass the pig bones. Add a few pieces of ginger (smashed), a few pieces of onion knotted, a few star anise (aniseed), a small handful of pepper, a small piece of cinnamon, a little fragrant leaves and thirteen spices, wine, soy sauce, fried sugar color, white sugar, soy sauce or a proper amount of high-quality soybean sauce. Then use high fire until the soup boils, clean the foam, add appropriate amount of refined salt, turn to medium and small fire, cover and stew for about 1 hour. Add appropriate amount of chicken essence, turn to medium heat and stew for about 3 minutes.

taste: sauce bone is rich in ingredients and delicious.

Finger-grabbed sauce bone

Raw material: 3g of pig hind leg water bone

Seasoning: 1g of salt, 1g of soy sauce, 15g of monosodium glutamate, 8g of ginger and onion, 3g of star anise, 2g of cinnamon, two pieces of fragrant leaves, 3g of Amomum tsao-ko, 4g of stock, 2g of water, 2g of rock sugar and red rice. 2. Cut the water-permeable bone into two sections from the middle, boil it in boiling water for 1 minute, put it in a prepared marinade bucket and simmer it for 4 minutes until it is rotten, take it out and dry it, put it in a clean pot, add 2 grams of marinade, add crystal sugar and ribs sauce, and collect the marinade with strong fire and put it on a plate.

Method 3

Method:

1. Soak the pig bones in clean water for two hours, and change the water several times to remove blood stains

2. Put the pig bones in cold water, boil the water to skim the floating foam, and take out the pig bones

sauce bones

sauce bones

3. Cook another pot of hot water, and put it when the water boils. Boil on high fire and continue to cook on low fire for one hour

4. Cook on medium fire or high fire for another half an hour, and then collect the soup.

Cooking skills:

1. Pork bones can be made of pork sticks, pork spines, pork ribs, etc. I have used all three.

2. It's best to sauce the pork bones in a larger amount at a time, so that the meat flavor is stronger. I used more than three kilograms, just a big pot.

3. To remove blood stains from pig bones, it is best to soak them in clear water for six hours, and change the water several times during this period. Flying water is easy to lose meat flavor. Because I didn't have that much time, I soaked for two hours, and then I flew a little. I didn't cook for too long to minimize the loss of meat flavor.

4. The flavor of stewed pork bones can be selected according to the existing materials. It doesn't matter if there are only pepper and aniseed. I put these sauces in my house, but I didn't put cloves and fragrant leaves.

5. In order to increase the flavor, you can add some dried yellow sauce, use bean paste, northeast soy sauce, etc., or leave it alone.

6, sugar can be fried and then poured into the pot, the color is more red and bright.

Method 4

Materials: 175g of pig bones, 3 tablespoons of yellow sauce, appropriate amount of salt, 25g of rock sugar, 1 piece of ginger, 4 cloves of garlic, 2 pieces of star anise, 2 pieces of pepper, 1 piece of cinnamon, 6 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 slices of fragrant leaves and an appropriate amount of vegetable oil. [1]

Practice:

1. Chop the pig bones into large pieces (must be large pieces), rinse the blood foam on the surface with water, and then soak them in clean water for about one hour, changing the water several times.

2. put a proper amount of water in the pot to boil, add pork bones and cook for 3 to 5 minutes, and skim off the floating foam on the noodle soup.

sauce bone

sauce bone

3. Then fish out the pig bone, wash the blood foam on the surface with water and drain it for later use.

4. Prepare all kinds of seasonings (broken ginger and peeled garlic).

5. put the oil in the pan, put it in soybean sauce and stir-fry it with low heat. [1]

6. put a proper amount of water (about 2ml) into the soup pot, add all the seasonings in seasoning 1 and the soybean sauce fried in step 5, and bring it to a boil with high fire.

7. Then add the scalded pig bones and boil them again.

8. at this time, there will still be some floating foam on the noodle soup, which should be skimmed off with a spoon.

9. Then cover the pot and simmer for about 1.5 hours.