How to make sauce bones at home, how to make sauce bones at home

Step 1: Soak the bones in cold water for a while, and remember to change the water when there is a lot of blood in the cold water, about two hours of soaking will find that the blood is getting lighter and lighter, and the dirt in the bones is getting less and less, which means that the bones are soaked.

ps: It is best to choose pork ribs, backbone bones or bone sticks to make sauce bones, of course, you can also have all three kinds of bones, you don't need to cut too small pieces, large pieces are more delicious to eat.

Soaking mainly allows the blood in the bones to bubble out, so that it is more delicious and tender.

Step 2: Put the soaked bones in a pot of cold water and boil over high heat, wait until the water boils, use a spoon to skim off the foam on it, and continue to cook for about 10 minutes.

Step 3: Stew the big bones. Add an appropriate amount of boiling water to the pot at this step, let the boiling water cover the bones, and then put hawthorn, cinnamon, tangerine peel, Sichuan pepper, star anise, bay leaves, cloves, cooking wine, dark soy sauce, light soy sauce, green onions, ginger slices, garlic cloves and other seasonings into the pot in turn, and simmer over medium-low heat.

ps: The seasoning for making sauce bones can be appropriately alkalinized, if there are people who don't like the taste of cloves, they can also put less or no put, but green onions, ginger and garlic must be put because they can remove the heavy fishy smell of the bones as much as possible and retain its delicious taste.

Step 4: Simmer for about 2 hours, at this time the flavor of the soup will penetrate into the sauce bones, and then use high heat to reduce the juice and eat. If you take a bite of it, you will find that it has a delicious and delicious taste, a rich and heavy taste, and you will not feel very tired when you eat it.

Sauce bones. <>

Method. 1.Wash the large pork backbone slightly, soak it in a large basin with water for about 6-12 hours, and change the water several times in the middle.

2.Rinse the backbone soaked in blood water several times and then add water to the large pot to cover the pork bones, add a few pieces of ginger (pat broken), a few green onions and knots, a few star anise (big ingredients), a small handful of Sichuan pepper, a small piece of cinnamon, 2 bay leaves (optional), a little thirteen spices (optional), Shao wine, dark soy sauce, soy sauce, fried sugar, soy sauce or an appropriate amount of high-quality soybean sauce (optional).

3.Cook on high heat until the soup boils, beat the floating powder, add an appropriate amount of refined salt (the marinade needs to be salty to make the sauce bones fully flavored, so the amount of salt is larger), turn to medium-low heat and cover and simmer for about 1 hour.

4.Add an appropriate amount of chicken essence, turn to medium - simmer on high heat and open the lid for about 30 minutes (the purpose is to slightly reduce the soup and make the meat and bones further flavorful).

Essentials. 1.In order to make the sauce bones rich, it is recommended to stew meat bones at a time of no less than 5 pounds, like this one I stewed nearly 8 pounds.

According to Mr. Yuan Mei's requirements for boiled meat,"If it is not twenty catties, it is light and tasteless"My five pounds aren't much. Although this sauce bones are"Braised pork"The same applies to the fact that the meat is thick and flavorful - the reason is that if there is less meat, the meat flavor will inevitably run into the soup. The amount of meat is too small, so you can thicken the soup appropriately.

2.The first step is to remove blood by soaking in cold water for a long time, rather than saving time"Flying water", also to better maintain the taste of the meat. If the method of flying water is adopted, because the raw materials are larger and more, it is necessary to boil and stew for a long time to remove the blood water, and the loss of meat flavor is needless to say.

3.When making braised braised vegetables, you can try to use several different soy sauces or sauces at the same time, which often makes the finished dish richer and more delicious. For example, this time, in addition to the dark soy sauce and soy sauce, I used a small amount of soy sauce sauce, soy sauce, and a little soy sauce.

4.The broth left over from the sauce bones is a good ingredient for braised eggs, smoked eggs, braised dried tofu skins and tiger skin eggs.

Hand grasp the sauce bones.

Material:300 grams of pork hind leg water bone.

Seasoning:10 grams of salt, 10 grams of soy sauce, 15 grams of monosodium glutamate, 8 grams of ginger and green onion, 3 grams of star anise, 2 grams of cinnamon, two bay leaves, 3 grams of grass fruit, 400 grams of old soup, 2000 grams of water, 20 grams of rock sugar, 5 grams of red yeast rice, 15 grams of pork rib sauce.

Method.

1. Put the seasoning into a bucket and mix it into a marinade for later use.

2. Cut the water bone into two sections from the middle, boil the water for 1 minute on high heat, put it in the prepared marinade barrel and simmer for 40 minutes until it is rotten, remove it and control it, put it in a clean pot, add 200 grams of marinade, put in rock sugar and pork rib sauce, and put it on a plate to collect the thick marinade over high heat.

Nutritional value:

1. Sauce bones contain a lot of protein, fat, vitamins and other nutrients. The raw materials used to make sauce bones have one characteristic, that is, they can withstand long-term stewing without the meat becoming firewood and dying. Among them, the pork backbone is the most popular because it has the softest texture after being stewed and is more fun to chew.

Therefore, eating sauce bones can be used as a dietary therapy method to strengthen the body and replenish qi for people who are weak. If you eat charcoal grilled sauce bones, it is beneficial for people with diarrhea to stop diarrhea and strengthen the spleen.

2. The sauce bones also contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which are very nutritious. The collagen and bone mucin can effectively achieve the effect of strengthening the waist, back, knees and other joints. If the spleen and stomach are weak and cold, people with poor digestion can easily cause gastrointestinal fullness or diarrhea, so ginger or pepper should be added to the bone broth.

3. Eating more sauce bones can slow down aging and prevent osteoporosis in the elderly. Because the bone marrow's function of producing red blood cells and white blood cells declines as people age, if the bone marrow's muco-like ingredients can be continuously absorbed from the diet, the bone marrow's function of producing blood cells can be strengthened, so as to achieve the purpose of slowing down aging. Therefore, the elderly often consume bone broth, which can not only effectively curb bone marrow aging, but also prevent and treat osteoporosis.

Ingredients: stick bones, bean paste, backbone, light soy sauce, dark soy sauce, cooking wine, star anise, bay leaves, green onions, ginger, Sichuan pepper, cinnamon, rock sugar.

Lazy version of sauce bone method:

Blanch the large bones, remove them after the water is boiled, cool the water, and clean the foam on the meat.

Put the washed bones into the pressure cooker, the amount of water is not over the bones, put in a spoonful of dark soy sauce, three spoons of light soy sauce, three spoons of bean paste, and pour all the seasonings except green onion and ginger into the pot and press.

Take out the pressed bones and soup and put them in the pot according to personal taste, put salt, green onions, ginger and rock sugar, simmer on high heat, when the soup is left with half of the soup, turn off the heat and soak for a while, and when it is cold, you can start cooking.

Method steps: 1. Wash the big bones several times with water until the water is clear. Then the bones are cooled in a pot under water, continue to boil for two minutes after the water is boiled, remove and rinse again with clean water, and control the moisture.

2. Add a small amount of oil to the pot, put rock sugar on low heat to slow down, add boiling water (more) when it becomes yellow-brown and is about to bubble, then put in large bones, after the water boils, put all the seasonings and sauces in, the amount of water can just pass the bones, turn to low heat and simmer.

Boil rock sugar over low heat.

Add all the ingredients and stir it.

3. Simmer for about 40 minutes, turn it over and continue to simmer over low heat. Taste the taste, if the saltiness is suitable, you don't need to put salt, because the soybean paste itself is very salty, I use spicy, so I don't even need to put the chili, and the saltiness and spicinessness are just right. I have to say that soybean sauce is simply the magic of making sauce bones!

Here's how to make the home version of the sauce bones:

Materials Tools: Pig bone finger cavity bridge, spices, sauce, wok, spatula.

1. Add enough water to the pork bones, soak the bones for 1 hour, and soak out the blood inside, which can reduce the fishy smell.

2. Heat the pan with cold oil, put in more than a dozen rock sugars, and then turn on medium-low heat and fry slowly, first fry the rock sugar until it melts, and with the continuous stir-frying, the rock sugar will first turn golden yellow, continue to fry until the color becomes jujube red, and then pour in a large bowl of boiling water, so that the sugar color is ready. Pour the fried sugar into a bowl and use it later.

3. Next, let's prepare spices, star anise, bay leaves, cinnamon, grass fruit, cumin, Sichuan pepper, dried red pepper, ginger.

4. Wash the bones in a pot under cold water, add green onions, ginger and cooking wine to remove the fishy smell, boil over high heat, cook for another 2-3 minutes, remove and then clean it.

5. Pour some oil into the pot, pour the spices into it and blanch it after the oil is hot, fry the fragrant bones and eat more fragrant, then add a large spoon of sweet noodle sauce, hoisin sauce, bean ball hidden petal sauce, and completely fry them to bring out the fragrance, then pour in the fried sugar, add a large spoon of soy sauce and light soy sauce, stir-fry the seasoning evenly, cook for 3 minutes on high heat, and then turn off the fire after the fragrance is completely cooked.

6. Use a large pot, add an appropriate amount of water, not over the bones, then pour in the fried sauce, stir them well, cover the pot and bring to a boil over high heat, turn to medium heat and cook for 1 hour.

7. When the time is up, add an appropriate amount of salt, the taste of the soup should be slightly salty, so that the saltiness of the meat will be just right, stir evenly and cook for half an hour, the cooked meat should not be in a hurry to eat, after soaking for a few hours, it will be more flavorful.

1.Prepare the materials.

To make a delicious sauce bone, you first need to prepare the ingredients you need. You'll need some pork ribs, ginger and garlic, and some spices such as light soy sauce, dark soy sauce, cooking wine, sugar, salt, five-spice powder, and Sichuan peppercorns.

2.Make the sauce.

To make a delicious sauce, you need to mince the ginger and garlic first, put it in a bowl, add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, sugar, salt, five-spice powder and Sichuan pepper, mix well and set aside. This sauce adds a unique taste to the bones.

3.Boiled bones.

Wash the bones and make a few cuts to the surface of the bones with a knife to absorb the flavor. Then put the bones into a pot, add an appropriate amount of water, skim off the foam after boiling, continue to cook over low heat for about 10 minutes, boil out the impurities in the bones, take it out and set aside.

4.Fry the bones.

Put the boiled bones in a pan and fry them slowly over low heat until golden brown on both sides, crispy and fragrant. The bones cooked in this way are not only crispy and delicious, but also have a stronger aroma of bone marrow.

5.Add the seasoning.

Put the fried bones back into the pan, pour the sauce prepared by the oak into the pan, stir-fry evenly, let the sauce fully wrap the surface of the bones, turn off the heat and serve after flavoring. If you prefer a crispy and tender texture, you can add an appropriate amount of sweet noodle sauce and oyster sauce and stir-fry until the juice is dry.

6.Precautions.

Some tips to keep in mind when making sauce bones: Use plenty of water when boiling bones and change the water every once in a while to make the bones cleaner and more hygienic. When frying the bones, use low heat and stir-fry gently to avoid breaking the bones.

When seasoning, it is necessary to master the appropriate amount of seasoning so as not to mush the taste. Finally, be sure to use a clean wok so that it doesn't affect your health.

7.Nutritional value:

Sauce bones are a crispy and delicious delicacy, and at the same time, they also have high nutritional value. Bones are rich in collagen, which can promote elasticity and blood vessel elasticity and enhance bone health. The delicious sauce is rich in amino acids and a variety of nutrients, which are beneficial to the body.

8.Summary.

As a traditional delicacy, sauce bones are both delicious and nutritious, and are loved by the majority of diners. It's not a tedious thing to make, but it requires a few tricks. Through the introduction of the above steps, I believe you have already understood how to make a delicious sauce bone.

Method. 1 Wash the large pork backbone slightly, soak it in a large basin with water for about 6-12 hours, and change the water several times in the middle. 2 Rinse the backbone soaked in blood water several times, add water to the large pot and cover the pork bones, add a few pieces of ginger (pat break), a few green onions and knots, a few star anise (big ingredients), a small handful of Sichuan pepper, a small piece of cinnamon, 2 bay leaves (optional), a little thirteen spices (optional), Shao wine, dark soy sauce, soy sauce, fried liquid hand sugar, sugar, soy sauce or an appropriate amount of high-quality soybean sauce (optional).

3 Cook on high heat until the soup boils, beat the floating powder, add an appropriate amount of refined salt (the marinated sauce needs to be salty to make the bones of the sauce fully flavored, so the amount of salt is larger), turn to medium-low heat and cover and simmer for about 1 hour. 4 Add an appropriate amount of chicken essence, turn to medium - simmer on high heat with an open lid for about 30 minutes (the purpose is to slightly reduce the soup and make the meat and bones further flavorful).