How to make sauce big bones How to make sauce big bones?

Add garlic, chili and soy sauce to the prepared seasoning, bring to a boil over medium heat, and simmer for one hour to reduce the juice.

Blanch the big bone sticks and wash them, fry the green onions, ginger and garlic in the pot, add water to the big bones and simmer for 50 minutes.

Sauce bones are a traditional dish in the Northeast. Depending on the main ingredient, there are sauce backbones, sauce pork ribs, and sauce stick bones. These raw materials have a common feature, 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.

Method 1. 1 Wash the large pork backbone slightly, soak it in a large basin with water for about 6-12 hours, change the water several times in the middle, if the room temperature is high, you can put the basin in the refrigerator to prevent the pork from spoiling.

Sauce bones ** collection (11 photos).

2 Rinse the backbone soaked in blood water several times, add water to the pork bones in a large pot, add a few pieces of ginger (pat broken), a few green onions and knots, a few star anise (big ingredients), a small handful of peppercorns, a small piece of cinnamon, 2 bay leaves (optional), a little thirteen spices (optional), Shao wine, dark soy sauce, soy sauce, fried sugar, white sugar, soy sauce or an appropriate amount of high-quality soybean paste (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 with an open 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 taste 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 will be light and tasteless", and my five pounds are not much.

Although the bones are "boiled meat", the same applies to the fact that the meat is thick and flavorful – because if there is less meat, the meat will inevitably go to the soup. The amount of meat is too small, so you can thicken the soup appropriately.

2 The first step is to use long-term cold water soaking instead of time-saving "flying water", which is 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 making braised eggs, smoked eggs, braised dried tofu skin, and tiger skin eggs.

It costs more than 200 yuan to eat a sauce with cracked bones in a restaurant, and the bones are meaty but very few, so it is really not enjoyable. Today, we will make this delicacy at home, and it only costs a few dozen dollars, which can feast the whole family. <>

First, prepare the ingredients.

Buy two fresh large cavity bones at the market and go home and split them with an axe, or just let the merchant chop them into small pieces. Be sure to get up early to buy it, otherwise the bones will be bought by some restaurants.

Put water in a boiling pot, add ginger slices and cooking wine, pour in large bones, boil over high heat and blanch for 10 minutes, during which use a spoon to skim off the surface foam, turn off the heat after the meat on the bones turns white.

Remove the bones from the pot, put them under running water, and rinse them several times to control the moisture.

When you sauce the bones, you can add some other ingredients such as potatoes, carrots, white radish, corn, hard-boiled eggs, etc., and the taste of simmering together is also delicious. <>

Second, sauce bones.

Put a spoonful of cooking oil in an electric pressure cooker, add a handful of rock sugar, and bring to a simmer over low heat, stirring with a spatula until the rock sugar melts and turns a light amber color. Frying sugar color is a technical job, the heat must be grasped well, if it is overheated, it will be bitter, the kitchen Xiaobai will not fry the sugar color, this step is omitted, and the sugar is directly added to the water and stewed with the bones. The taste is similar, except that the color of the bones is not as bright as the fried red.

Add Sichuan pepper, star anise, bay leaves, cinnamon, a tablespoon of bean paste and dry yellow sauce, then release light soy sauce, dark soy sauce, oyster sauce, cooking wine, mix the seasonings and grease in the pot evenly, pour in the bones, heat the water to cover the bones, cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer for 50 minutes.

After simmering, do not lift the lid, turn off the heat and continue to simmer for 20 minutes. Then open the lid of the pot, turn on the heat again, collect the soup inside, and after it becomes viscous, you can serve it out. <>

Isn't it already drooling, don't ink, hurry up and buy bones to make it, it's very simple to operate.

Ingredients: pork bones, green onions, ginger and garlic, bean paste, cooking wine, light soy sauce, dark soy sauce, rock sugar, dried chilies, star anise, bay leaves, cinnamon, peppercorns, grass fruits, hawthorn, nutmeg. Then chop the pork stick bone in half, add cooking wine and Beijing green onion to blanch over high heat, remove and wash, and keep the stick bone broth.

Heat the pan with cold oil, put ginger slices and garlic cloves to stir fragrant, add all the dry ingredients to continue to stir fragrant, blanch the pork stick bones, pour in the stick bone broth that has not covered all the ingredients, add watercress skin cavity sauce, light soy sauce, dark soy sauce and rock sugar, boil over high heat and turn to low heat, cover and simmer for about 2 hours, open the lid and turn to high heat to continue to simmer, when the soup is boiled to a slight thickness, turn off the heat and put it out, and finally sprinkle a little green onion. Isn't it very simple?

Blanch the bones of the sticks, add the green onions, ginger and garlic cooking wine, and put the bones into the casserole, add the green onions, ginger and garlic, cooking wine, dried chili peppers, rock sugar, Sichuan peppercorns, add light soy sauce, dark soy sauce, bean paste, oyster sauce, add an appropriate amount of water, and stew the bucket to reduce allergies for more than 2 hours.

You need to blanch the large bones in advance, then put them in a pot, pour in the corresponding marinade ingredients, and then boil them over high heat to make a rotten paste.

The delicious recipe for big bone sauce is as follows:Ingredients: 4 kg of pork bones, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of cooking wine, 3 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 5 grams of Sichuan pepper, 3 star anise, 3 bay leaves, 1 piece of cinnamon, 2 dried chili peppers.

Excipients: a little chicken powder, appropriate amount of cooking oil, appropriate amount of hot water.

1. Soak the purchased bones in water for two hours to remove the blood.

2. Cut the green onion into sections and slice the ginger.

3. Prepare Sichuan pepper, star anise, bay leaves, cinnamon and dried chilies.

4. Put the soaked big bones in a pot of cold water, add cooking wine to remove the smell, boil on high heat until boiling, and skim off the foam.

5. After boiling for five minutes, remove the large bones and put them in another pot.

6. Heat an appropriate amount of oil in a wok and heat the chives and ginger over low heat.

7. Add Sichuan pepper, star anise, cinnamon, bay leaves and dried chili peppers, and stir-fry until fragrant.

8. Add 3 tablespoons of light soy sauce.

9. Add three tablespoons of cooking wine.

10. Add 3 tablespoons of dark soy sauce and stir well, add an appropriate amount of hot water to boil.

11. Bring to a boil and pour into a pot with large bones.

12. Add hot water that is the same as the big bones and add rock sugar.

13. Bring to a boil over high heat, cover and simmer over medium-low heat for two hours.

14. After two hours, add salt and chicken powder, cook for another five minutes, and the delicious sauce bones are ready.

The sauce is delicious and delicious as follows:

Tools Ingredients: pork thigh bones, Sichuan pepper, spices, bay leaves, grass fruit, cinnamon, green onions, ginger slices, bean paste, sweet noodle sauce, chili sauce, light soy sauce, rock sugar, high liquor.

1. Soak the purchased bones in water for 1 hour, change the water twice in the middle, and try to wash the blood blister, which can also remove the fishy smell to a great extent.

2. Add 3 tablespoons of bean paste, 2 tablespoons of sweet noodle sauce and 1 tablespoon of chili sauce to the bowl, stir well and set aside.

3. Soak the big bones in a pot under cold water, and the pot is hidden and skim off the foam, turn it several times, boil for 10 minutes, and try to skim off the blood foam. Blanch the blanched large bone stove celery head into the hot water basin, wash the surface impurities, remove and drain the water.

4. Pour a little oil into the pot and add rock sugar to boil the sugar. When it is caramelized, add a bowl of water, stir well, and set aside. Clean the pot that has been boiled with sugar, pour oil into the pan, add seasonings and fry until fragrant.

5. Pour in the sauce and stir-fry evenly. Add an appropriate amount of water, pour in sugar, light soy sauce and high liquor, stir evenly, put in the processed big bones, stir evenly, open the lid of the water and simmer over low heat for 90 minutes, and turn it several times in the middle to make it taste evenly.

The sauce of large bones is made authentically as follows:Ingredients: pork bones, bean paste, cooking wine, dark soy sauce, dried chili, star anise, bay leaves, cinnamon, pepper, flowers and fruits, ginger, garlic, oil.

1. Scoop the big bones into water, pot under cold water, skim out the foam, take out the bones and wash them. This is shown in the figure below.

2. Heat the oil, add the oil temperature to 7 percent, fry the fragrance of the ingredients, put in the bones and stir-fry a few times. This is shown in the figure below.

3. After adding water, put bean paste, light soy sauce, etc. This is shown in the figure below.

4. Boil, boil on low heat and cook for about an hour, taste the taste, turn on high heat to collect the juice, and finally put it in a pot and decorate it according to your preferences. As shown in the picture below.