What kind of Chinese medicine is put in the bones of Northeast sauce sticks?

How can you put traditional Chinese medicine, it's all seasonings.

The practice of Wuxi meat bones is detailed Cuisine and efficacy: Su cuisine.

Ingredients for making Wuxi meat bones: Ingredients: 500 grams of ribs, 3 tablespoons of sugar, 2 tablespoons of cooking wine, soy sauce, green onion knots, ginger pieces, star anise, and cinnamon.

Teach you how to make Wuxi meat bones, how to make Wuxi meat bones delicious Chop the pork ribs into pieces, mix well with salt, and marinate them in a deep dish for about 12 hours. Take out the marinated pork ribs and wash them with water, put them in a pot and boil them with water, then boil them with boiling water, remove them and wash them. Wash the pot and put it into the pot mat (bamboo grate), arrange the pork ribs neatly in the pot, add cooking wine, green onion knots, ginger pieces (pat loose), star anise, cinnamon and add an appropriate amount of water, cover with a lid, add soy sauce and sugar after boiling over high heat, then cover and cook thoroughly over medium-low heat, put on a plate and set aside.

Boil the wine, star anise and other sauces over high heat, and pour the juice into the dish.

Secret sauce bones Authentic Northeast sauce big bone recipe.

If you want to make the Northeast sauce big bone sticks delicious, just after steaming out of the pot, you must smear a lot of sauce and seasonings, so that the sauce big bone sticks out of the pot have a taste!

Method: Soak the pork stick bones in cold water for two hours to remove the blood. Then put the stick bone ring in the pot, boil it in cold water and cook it for another three minutes, skim off the blood foam and remove it.

Place the stick bones in another pot of boiling hot water, three times as much water as the ingredients. Put the green onion, ginger, spices, Sichuan pepper, dried chili, cinnamon, dark soy sauce, rock sugar, and salt into the pot, cover and simmer over low heat for an hour. Add a spoonful of soybean paste and simmer for another half an hour to 40 minutes.

The sauce is very important, bean paste, sweet noodle sauce and sesame sauce are put into a bowl, a spoonful of salad oil, and the sauce in the bowl is stirred evenly.

The ** of pork is the most expensive in history, for ordinary families, it is indeed a luxury to eat big stick bones during this time, everyone says that they want to enjoy eating, and it is estimated that they will have to wait until after the Spring Festival next year! Of course, it is still very necessary to improve the food once in a while and buy some of them in moderation, especially for people who like to eat meat, it is the most attractive part of the pig's body, and it is both satisfying and enjoyable to eat!

Back to the topic, how to make the big stick bones delicious? Some people strongly recommend the big bone stick stewed sauerkraut, some people are more fond of the sauce fragrant big stick bones, the sauce stew is simple, and the flavor is delicious, the sauce is delicious, spicy and enjoyable, anytime it appears on the table, it is one of the best-selling home-cooked delicacies, often just served, the plate is bottomed out, can be how popular it is with everyone.

Ingredients]: Big bone stick, ginger, cooking wine, rock sugar, dried chili, ginger slices, Sichuan pepper, star anise, cinnamon, edible oil, chives, thirteen spices, soy sauce, fragrant sauce, oyster sauce, dark soy sauce, salt, chicken essence.

Production process]:

1. First go to the market to pick 1-2 fresh big bone sticks, clean it (until the blood will not come out), and then chop it into large pieces and put it in a bowl for later use, as shown in the picture above.

2. Boil the water, first put the chopped big stick bones into the pot under cold water, at the same time, put 2-3 slices of ginger and a little cooking wine into it, after the water boils, skim off the excess foam, remove it, rinse it with cold water, and put it back into the bowl for later use.

3. Heat the oil, after the oil is hot, first put in a small amount of rock sugar, turn on low heat and fry it until it is jujube red, then add an appropriate amount of boiling water to boil, when frying the soup, remember to keep stirring the spoon to prevent them from burning dry and burning.

4. Then, pour in the blanched big stick bones in advance, after the soup boils, then add an appropriate amount of green onions, dried chili peppers, ginger slices, and a small amount of Sichuan pepper, star anise, cinnamon, at the same time, add 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of soy sauce, and then 1 spoon of fragrant sauce, continue to boil over high heat, and at the same time, skim off the excess foam.

5. After skimming the excess foam, then put in a little salt, chicken essence, thirteen spices (commonly known as "Lao Wangtou") to taste, and then, turn to low heat and cover the pot, continue to simmer for 40 minutes, before the pot, and then turn to dry the juice, the home-style version of the sauce fragrant big bone stick is completed, characterized by the beautiful sauce fragrance, the bone fragrance is overflowing, the juice is thick and delicious, and the fingers will be licked after eating.

1. The big stick bone must be absolutely fresh, and the taste of the frozen product will be several times worse, although it will be much more expensive, but it is really worth the money.

2. Xiangqi sauce is a special sauce for making sauce-flavored big bone sticks, which has many characteristics such as rich sauce aroma, delicious and mellow, unique flavor, etc., which is very suitable for stewing food, especially animal ingredients.

Preface. The Northeast sauce is big bones, and what stands out is the sauce flavor.

Material. Ingredients: 10 catties of large bones;

Excipients: one piece of Pixian bean paste, one part of dry yellow sauce, three parts of soybean paste, four sections of green onions, two pieces of ginger, three pieces of lead, two pieces of cinnamon, three pieces of fragrant key Zheng leaves, two pieces of grass fruit, two pieces of angelica, an appropriate amount of rock sugar, a handful of tangerine peel, and a small handful of hawthorn.

Northeast sauce stick bones.

Soak the big bones in cold water for about 30 minutes.

Boil the pot under boiling water, so that the bone marrow will instantly solidify and will not fly no matter how you cook it.

Skim off the blood foam and leave the blanched water for a while to stew the bones.

Soak the blanched bones in warm water for 10 minutes.

Fry rock sugar with a small amount of oil at the bottom of the pot, and the sugar is bright red.

Add spices and sauté until fragrant.

Add one part Pixian bean paste, one part dry yellow sauce, and three parts soybean paste and stir-fry to bring out the fragrance.

Put the soaked bones in a pot and let the bones evenly coat with the sauce.

Put the bones in a pot of boiling water, and add enough water at one time.

After the fire boils, don't open the lid and run less incense in the middle of the low fire for an hour.

Tips: Pixian bean paste and dry yellow sauce, the ratio of soybean paste is 1:1:3, and you can master this ratio well.

Northeast sauce big bone recipe and recipe.

Let's crack the key to the technology of making sauce bone sticks.

According to the different raw materials, there are sauce backbones, sauce pork ribs, sauce bone sticks, etc., which have a common feature, that is, they can withstand stewing for a long time, and the meat will not be firewood. Among them, because the pork stick bones and backbone are resistant to stewing, they are softer and glutinous, and they have a "taste" when chewed, and they are often used by chefs. Master Li's shop mainly uses bone sticks, and the main ingredient is the hind leg bone sticks.

After serving, diners mainly eat bone marrow in addition to the meat on the surface. In addition, if you choose tibia, you mainly eat tendons.

Two knives to prevent bone marrow from overflowingMany inexperienced masters cut the bones into small pieces and cook them, but the bone marrow flows out and lacks the aroma. It is very fun to eat the bone marrow of sauce bones, and there are also tips to prevent bone marrow overflow, so you can pay attention to it when changing the knife. The correct knife work is:

The first knife is to cut out a mark or saw bone stick with a chopping knife in the bone stick; The second knife is slashed along the seal until the bone rod is split in two. This has the advantage of being aesthetically pleasing and prevents bone marrow from spilling.

Ice soaking to drain the blood water stick bones need to be soaked after changing the knife, many masters do not soak in place, the boiled sauce bones are dark red, feel not fresh, and have a fishy smell, this is because no ice cubes are added, the blood is not drained. The correct way is to put the stick bones in a basin, add water and ice cubes to soak (the water needs to cover the raw materials). The purpose of adding ice cubes is to dispel awakening, and secondly, to lower the temperature to shrink the flesh, and then rely on its own squeezing force to drain the excess blood.

Generally, soak with ice cubes for 12 hours, during which the water and ice should be changed every 3-4 hours.

Blanch the soaked bone stick in a pot under cold water and need to blanch, but not put it in hot water to blanch, the meat on the bone stick touches the hot water, it heats up rapidly, and the outermost layer of meat shrinks after being heated, forming a layer of "hard shell", which hinders the discharge process of blood and water inside, which will also lead to the blood and water discharge. The correct way to do this is to put the stick bones into a pot of cold water and blanch them gradually.

Many masters from other places think that the name of the sauce bone is made with Northeast soybean sauce, but this is actually a misunderstanding. The authentic sauce bones are made with no soybean paste, but with a miso soup sauce similar to Chaoshan brine, which is made with local spices and we call it "Northeast Brine". Then many chefs will ask, why is the color of the sauce bone very similar to that cooked with soybean paste?

In fact, the color of this dish mainly relies on fried sugar, which not only plays a role in coloring, but also has the effect of tenderness and fragrance. The color of the fried sugar should not be too heavy, otherwise the stick bones are prone to oxidation and the color will turn black after the pot is out of the pot (the proportion of fried sugar color: 500 grams of sugar, cooking 200 kg of stick bones).