How to make marinated bones? What kind of material is used for marinating big bones

In Wei County, Wei State. Not expensive.

Ingredients: 3 catties of large bones and 1 piece of dried bean skin.

A few shiitake mushrooms. Accessories: 4 to 5 tablespoons of household soybean sauce 1 tablespoon of Pixian bean paste.

A small piece of rock sugar 10 dried chilies.

20 peppercorns and 30 peppercorns.

1 small piece of cinnamon and 2 pieces of kaempfera.

1 star anise 3 thick slices of ginger.

1 nutmeg 1 grass fruit.

5 bay leaves and a few cloves.

Five or six slices of hawthorn and 1 section of green onions.

Half a pot of soy sauce and dark soy sauce in boiling water.

Perfect home sauce for the steps of the preparation of large bones.

1. 1.Please chop the meat to the meat seller, the backbone, the cavity of the bone. Rinse, soak in cool water for 2 hours, and change the water in between. If you have time, you can soak for 6-12 hours to remove the blood.

2.Boil a pot of water, cool the bones in a pot under water, bring to a boil over medium heat, skim off the foam, and soak for more than 6 hours in advance.

3.Add the bottom oil to the pan, add rock sugar, **, and fry until caramelized. Turn off the heat, add the mish, Pixian bean paste, soy sauce, dark soy sauce, stir well and re**.

Add the bones to the pan and mix with the sauce. Pour in half a pot of boiling water, the amount of water is completely submerged to the bones, and add various seasonings. Bring to a boil over high heat, reduce the heat, cover the pot and simmer until half of the water is boiled.

4.Add dried bean skin and sliced shiitake mushrooms, taste salty, add salt, add more dishes if salty, and continue to simmer until the flesh and bones can be easily separated, completely flavored, and the juice is reduced....

5.Put it in a bowl, sprinkle with sliced chives and you're ready to go.

Tips: You don't have to put so much stewed meat, just put what you have at home, and it is best to rinse the bones with running water in advance and soak them for a few more hours.

The protein content in the pork bones is higher than that in the milk powder, of which iron, sodium, etc. are much higher than that of fresh meat, and the calcium content is far from being comparable to other foods.

However, it should be noted that when cooking, due to the relatively large bones, it takes a long time to boil and stew to remove the blood water, which is easy to cause the loss of meat flavor and the loss of nutrients, so we use the method of soaking to reduce blood water, so as to maximize the retention of nutrients in the big bones.

【Sauce big bones】

1.First of all, we prepare 3 catties of pork stick bones and soak them in clean water for more than 2 hours to fully remove the blood inside.

Then, we add a little spice, put a piece of ginger in the pot, two sections of cinnamon, a few pieces of angelica, a few bay leaves, a scattered nutmeg, and then grab a small handful of dried chili peppers, a pinch of pepper, a few star anise, a pinch of cumin, soak all the spices in water for half an hour, soak the spices, remove the impurities on the surface, and facilitate the release of fragrance.

Cut the ginger into slices, tie the shallots into knots and put them together. 2.After two hours, the big bone had already precipitated a lot of blood, so we fished it out and drained it for later use.

3.Next, we blanch the big bones, put the cold water of the big bones into the pot, put the ginger slices and green onion knots, heat slowly, boil out the impurities and blood water in the big bones, after the water boils, hit the foam in the pot, take out the big bones after they are completely white, rinse them with clean water, drain the water, and put them in the pot for later use.

4.Add a little base oil to the pot, use it to fry the sugar color, put in 20 grams of sugar, stir-fry until the sugar is all melted, turn on low heat and keep stirring, the sugar juice becomes viscous and reddish-brown when the sugar color is boiled, we add an appropriate amount of water to the pot, the amount of water should not be too big bones, it is best to add enough at one time, to avoid adding water halfway.

6.Add 6 grams of salt, the salt can be a little more to add flavor, 5 grams of chicken essence, 5 grams of dark soy sauce to improve the color, and then pour in some cooking wine to remove the smell, and the soup will boil after the pot. 7.

Pour the braised soup into the pot, do not cover the pot, first boil the soup on high heat and then turn to low heat and simmer for 30 minutes, clean the foam in the pot, make this big bone salt taste is heavier than the usual meal, more salty and fragrant, when stewing, you should often turn the big bone to let it be evenly heated.

Turn off the heat after a few minutes, don't be in a hurry to get out of the pot, soak the big bones in the braised soup for another half an hour, so that the meat will be more soft and delicious, and eat it more satisfying.

Technical Points:1Large bones must be soaked for more than 2 hours in advance to remove the blood and water inside;

2.The spices should be soaked in water for more than half an hour, so that it can be soaked to facilitate the fragrance of cooking, and at the same time it can remove the bitter and astringent taste;

3.When blanching, it is necessary to cool the pot under water, it is easier to remove the impurities and blood in it, otherwise there will be a fishy smell;

4.After the large bones are marinated, soak them for another half an hour, and the meat will be more soft and flavorful.

Sauce bones, first prepare the ingredients: pork bones, yellow sauce, salt, rock sugar, ginger, garlic, star anise, pepper, cinnamon, dried chili, cooking wine, light soy sauce, dark soy sauce, bay leaves, oil, after preparation, cut the pork bones into pieces, clean them with water, soak them in water, prepare a soup pot with water to heat, put in the pork bone broth and cook for 5 minutes, remove the surface foam, remove the pork bones, wash the blood foam on the surface for later use, start another wok, put in the soybean sauce and stir-fry for later use, put in another soup pot and put water to heat, Add the seasoning and stir-fried soybean paste to a boil over high heat, add the pork bone broth, continue to remove the surface foam from the pig, cover and cook for about an hour and a half.

The first step is to prepare the pork bones, preferably fresh, as they will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to put oil in a hot pan, then add green onions, ginger and garlic and stir-fry until fragrant, then add the marinated pork bones, and fry until golden brown on both sides.

Step 3: Put it in the oven and bake it for 10 minutes.

First prepare the materials: pork backbone, pork bones, salt, green onion, ginger, star anise, pepper, cinnamon, cooking wine, light soy sauce, dark soy sauce, rice vinegar, grass fruit, bay leaves, cloves, sugar, clean the bones after preparation, prepare the soup pot with water to heat, put in the bones, remove the foam after boiling, boil for 5 minutes, remove the bones, clean the surface of the foam with water, add water to another soup pot, add water, put in green onions, ginger, pepper, cumin, star anise, grass fruit, cinnamon, bay leaves, cloves, and then put in seasonings, cooking wine, light soy sauce, dark soy sauce, rice vinegar, Sugar, boil over high heat, put in the washed bones, turn to low heat and simmer for about 1 hour, add salt to high heat and cook for another 3 minutes.

1. a main material; 1500 grams of pork bones.

2. Excipients: 1 spoon of Lao Xiao Hunger Cracked Pump, 1 spoon of sugar, 2 spoons of cooking wine, appropriate amount of ingredients, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of edible limb salt, and a little bay leaf.

3. Wash fresh bones with hot water.

4. Put it into the Adi pot, add an appropriate amount of water, and set the soup to cook.

5. To make the old soup, add an appropriate amount of water to the pot, put in all the condiments that open and close, boil, and put in the bones.

6. Cook on low heat until the juice is collected.

1. Prepare a bone, which can be a stick bone, or a cavity bone or a spine, the stick bone sucks the bone marrow, and the cavity bone and the spine gnaw meat. But remember, at least 2 pounds or more, less is not worth the trouble and not enough to eat.

2. Blanch it in boiling water to remove the blood water, and wash off the foam with warm water after scooping it out.

3. Heat the oil in a cold pan, stir-fry the pork ribs, and a little cooking wine.

and soy sauce and sugar.

Saute until the sugar is colored. 4. Prepare the seasoning package: 2 large ingredients, a small spoon of Sichuan pepper, and cinnamon.

1 piece, 4 slices of ginger, 2 bay leaves, fennel.

1 teaspoon (about 3g), sugar, 2 cloves of garlic, green onion, Northeast bean paste.

30-40g；1 tablespoon light soy sauce, 1 tablespoon soy sauce.

5. If there is this stainless steel seasoning package, put all the seasoning into it, so that the dish is done, and the seasoning will not be made anywhere, take out the seasoning package, open it, pour it out, wash it and use it next time, which is convenient and trouble-free.

6. Put the meat and seasonings into the electric pressure cooker.

Add 2 small bowls of hot water. Timed for 25 minutes. If you don't have a pressure cooker, just simmer it over a low heat for better taste, and of course it will take longer, at least 1 hour to simmer the meat.

After a few minutes, turn on the electric pressure cooker, the flesh and bones are separated, pour everything back into the iron pot, and reduce the juice on high heat.

8. Out of the pot, it's tempting to look at, with a faint sauce fragrance, ready to eat

For a Northeast person, there is almost no need to think about how to eat big bones, and it is almost certainly it: sauce it!

This time, let's share the recipe of this big bone, as far as I can see, it seems that not only friends in the Northeast, but also many people in other places like to eat it.

Step 1: Soak the pork bones in water in advance, wash off the obvious dirt and put them in a pot, add cold water, cooking wine, and ginger slices to start blanching; Step 2: After the water is boiled, boil until the blood foam is exhausted, remove the foam, drain the big bones and set aside, if you are too lazy to remove the foam, you have to rinse the bones; Step 3:

Stir the yellow sauce, sweet noodle sauce and light soy sauce in a small bowl and set aside, add a little oil to fry the chives and fragrant, then add star anise, cinnamon and other spices to stir-fry until fragrant, add the large bones and the sauce in the bowl and stir evenly.

Step 4: Finally, add boiling water, put 3 rock sugars, turn to low heat and simmer for about 1 hour and 40 minutes after boiling, and finally taste the taste to make adjustments, cook on high heat for 10 minutes, and the sauce and bones are basically ready. If you want to have a better flavor, you can soak it for a while.

The second method;

Main material: big stick bone.

Seasoning: green onion, ginger, yellow sauce, star anise, bay leaf, cinnamon, hawthorn, two wattle chili, salt, sugar, cooking wine, dark soy sauce.

Steps: 1. Buy 3 big stick bones, choose the one with more meat, wash it briefly, chop it open, soak it in water, change the water, and soak it in bloody water. 2. Blanch the pot under cold water, add ginger slices, green onions, cooking wine, blanch for a while, skim off the blood foam, and clean it.

Place the sachets of dried yellow sauce in a bowl and dilute with water. 4. Boil a pot of water again, adjust the soup after the water boils, add green onion and ginger, star anise, cinnamon, bay leaves, hawthorn, sugar, cooking wine, dark soy sauce and diluted yellow sauce, and boil together. 5. Put the blanched big bones into the miso soup, add a few two wattle chili peppers, the two wattle sticks can play a good role in enhancing the fragrance, and if you like the spicy taste, you can also put a few dried red peppers.

6. Bring the heat to a boil again, turn to medium-low heat and slowly simmer for an hour, after stewing to 1 hour, you can add salt, and do not add salt too early. 7. The meat is rotten and the sauce is fragrant, the big bones are out of the pot, and the coriander is put in the yard, and you can eat it. 8. Gnaw bones, suck bone marrow, fragrant sauce, strong flavor, satisfying cravings, nutritious and delicious.

1. Don't put salt too early, because salt will make the water contained in the meat run out quickly, which will speed up the coagulation of proteins.

2. It is recommended to simmer over low heat and do not use a pressure cooker.

Blanch the big bones first to remove the fishy water, remove the blood water, make a pot of boiling water, put the big bones inside, and then put in the braised meat buns, cooking wine, and rock sugar. There are green onions, ginger, garlic, star anise, bay leaves, cinnamon and peppercorns in the braised pork bun, wrap them in gauze and put them in the pot and squat for an hour.

You can use big bones to make marinated sauce big bones, first clean the big bones, blanch them in another pot, add homemade braised meat packets, light soy sauce, dark soy sauce, salt, star anise, cinnamon, bay leaves, rock sugar, bean paste, a bottle of beer, add water and marinate for 2 hours.

Blanch the big bones first, transfer them to the soup pot, pour in more than twice the amount of water, add star anise, cinnamon, bay leaves, peppercorns, ginger, fennel, grass fruit, pour in a little light soy sauce and salt, cover and simmer for one hour.