How to stew pork with big bones is delicious, how to stew big bones to be delicious

The ingredients are as follows:1500 grams of pork bones, 1 teaspoon salt, 1 green onion, 1 piece of ginger, 5 star anise, 2 small pieces of cinnamon, 2 tablespoons of cooking wine, a little dark soy sauce, 1 tablespoon of sugar. Here's how:

Large bones are directly chopped into two pieces. Come back and soak it in water, soak it in bloody water, put it in the pot, add enough water, put in the green onions, ginger slices, cinnamon, star anise, boil the water, scoop out the foam, boil over high heat, turn to low heat, and slowly boil for about an hour.

Scoop out the bone broth, let it cool, put it into the crisper with a strainer, freeze it, that is, it becomes pork bone broth, the remaining part of the soup, then add cooking wine, dark soy sauce, add salt, add sugar, low heat, slowly simmer until the meat is rotten, and simmer for about another 1-2 hours.

How to stew the head of the pig's big bones Step 1

Soak the pork bones in clean water for two hours, changing the water several times to remove the blood.

Step 2: How to stew the head of the pig's big bones.

Put the pork bones in cold water, boil the water to skim off the foam, and remove the pork bones.

Step 3 Boil another pot of hot water, put the blanched pork bones when the water is boiling, add cooking wine, light soy sauce, dark soy sauce, sugar, salt, yellow sauce, hawthorn, cinnamon, Sichuan pepper, spices, tangerine peel, bay leaves, cloves and other seasonings, boil over high heat, and continue to cook over low heat for an hour.

Step 4: Change to medium heat or high heat and cook for another half an hour, then reduce the soup.

How to stew the head of the pig's big bones.

Cooking skills. Pork bones can be pork stick bones, pork backbone bones, pork ribs, etc., and I have used all three.

It is better to have more pork bones in sauce at a time, so that the meat flavor is stronger, I used more than three catties, just a big pot.

To remove the blood stains in the pork bones, it is best to soak them in water for six hours, during which the water is changed several times, and the flying water is easy to lose the meat taste. I didn't have that much time, so I soaked it for two hours, flew a little more water, and didn't cook it for too long to minimize the loss of meat flavor.

The aroma of stewed pork bones can be selected according to the existing materials, only peppercorns, big ingredients don't matter, I put these because I happen to have these kinds of sauce and meat seasonings at home, cloves, bay leaves, I didn't put it.

In order to add flavor, I added some dried yellow sauce, which can also be used with bean paste, Northeast mish, etc., and can be left without it.

The white sugar can be fried and then poured into the pot to make the color more red and bright.

Pork bones are 100 times more delicious than stewed soup, and the pork is crispy and delicious, and the more you bite it, the more fragrant it is.

Ingredients: 1500g of 2 bones, 20ml of cooking wine, 1 teaspoon of light soy sauce, 15 Sichuan peppercorns, 2 star anise, 1 green onion.

1. Wash the bones with water first.

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2. After that, put the mirinal wine in 10 pieces of water and bring to a boil. Bring to a boil before washing.

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3. Add the mountain pepper, soy sauce, lemon slices, green onion segments, ginger slices, star anise. Water. The water is flat and has bones. Cook slowly for about 40 minutes to 50 minutes.

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4. Finally, add salt to the soup before removing from the pot.

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5. So that you can gnaw on the bones.

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6. Add noodles to make bone broth noodles, which is delicious.

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Summary: 1. Wash the bones with water first.

2. After that, put the mirinal wine in 10 pieces of water and bring to a boil. Bring to a boil before washing.

3. Add the mountain pepper, soy sauce, lemon slices, green onion segments, ginger slices, star anise. Water. The water is flat and has bones. Cook slowly for about 40 minutes to 50 minutes.

4. Finally, add salt to the soup before removing from the pot.

5. So that you can gnaw on the bones.

6. Add noodles to make bone broth noodles, which is delicious.

Bone broth is a meat eater's favourite dish made from pork bones. Today I will introduce to you what to put in the bone broth to make it more colorful, flavorful, and delicious.

Clean up the bones you bought, and then allocate funds to boil the pot of boiling water, turn to low heat and cook for 10 minutes, remove the bones, put them in cold and wet water, and wash the bones one by one with a cotton towel, especially the blood foam and sediment in the bone seams, be sure to erase them. If it is a straight bone, you need to split the straight bone, saw off two pieces, get the bone marrow, put it into a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger, wine, boil over high heat, remove the white foam again, turn to slow heat and simmer until 3 hours after the soup, that is, good. Stew bone broth (or fish head broth), preferably in cold water.

Because there is always a little bit of meat on the general meat bones, if you pour boiling water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the protein on the surface of the meat will immediately coagulate, so that the protein in the inner layer can not be sufficiently dissolved into the soup, only once full of oil and cold water, and slowly warmed, the protein can be fully dissolved into the soup, and the taste of the soup is more delicious. After the water is boiled, a small amount of vinegar is added to dissolve the phosphorus and calcium in the bones in the soup, and the stewed soup is not only full of color and flavor, but also beneficial to the stomach and intestines.

In addition, there is no need to add salt too early in the soup. Because salt can promote the rapid release of water contained in the meat, it will speed up the coagulation of proteins, which will affect the deliciousness of the soup. In daily life, everyone often has the subconscious idea of nutrition with bone broth after fracture, and seeks to supplement protein food to make the fracture as soon as possible.

In fact, the more bone broth is drunk in the pre-fracture period, the slower the fracture heals. A small dish of bone broth is also a university question, not only in the production process there are many tips, but also in terms of taking a lot of areas to pay attention to. Many people may feel that drinking bone broth in summer is too greasy, so you can add some dried kelp shreds, corn or potatoes to the delicious soup, which can not only make the taste richer, but also melt the new greasy feeling.

As long as you make a choice according to your personal taste and hobbies, whether it is delicious or not, you have to make a close-up scene between the big bones, the countries are mushy, and then some are sauce, some are sauce big bones, add some monosodium glutamate soy sauce with light soy sauce cooking wine, and then enter the strong again It is more delicious, I think this is delicious, and some people call the big bones out of the paste, and then remove the bones and dip the meat in garlic sauce to eat, he also thinks it is the most delicious, and some people stew the big bones with sauerkraut, or stew cabbage, Or add some other Chinese cabbage, because it is also delicious when stewed, but no matter which method it is, you will make a choice according to your own taste and preferences, and you think that the taste you like is the most delicious one you think.

The most common way to eat stewed pork bones, and the nutritional value of pig bones is also relatively high, which can help us supplement some of the vitamins needed by the body, as well as proteins, etc., these substances are more beneficial to health, but when stewing large bones, put different ingredients, then the taste must be different, and the effect will be different, so the following is recommended for everyone to do different practices.

1. Sauce bone broth:

Pork sticks, sugar, light soy sauce, dark soy sauce, salt.

Method:1Blanch the blood with water and wash it clean.

2.Pour water into the pot, add boiled meat, ginger, bring to a boil over high heat, then turn to low heat and cook for about an hour.

3.In a wok, stir-fry the sugar, pour it into the bones, stir-fry the sugar, add soy sauce, salt, and water and simmer until the juice is reduced.

Ingredients: pork bones, salt, broth, lake lotus, chicken essence, chopped green onion.

Second, the practice: 1Chop the pork bones and stew them with salt and broth;

2.Peel the lotus root, wash it and cut it into pieces, pour it into the bone broth and simmer for 10 minutes; (To save time in pressure cooker processing) 3Sprinkle chicken essence and chopped green onions out of the pot OK!

3. Stewed radish with large bones.

Ingredients: 1 kg of white radish, 1 carrot, 5-7 red dates, large bones or vertebrae, 5 codonopsis, appropriate amount of Sichuan pepper.

Method:1Peel and rinse the white radish and put it in a saucepan;

2.Add carrots, red dates, large bones, codonopsis, peppercorns, cooking wine, water (2 3 pots of water);

3.After boiling over high heat, remove the foam and boil for about 2-3 hours until the soup thickens.

Fourth, the big bone pot black beans.

Ingredients: pork bones, black beans, ginger, salt.

Method:1Soak the black beans in water overnight.

2.Put enough water in the pot at one time and put in the pork bones.

3.Add the black beans again.

4.Pat the ginger and put it in. Close the lid. Open the small stall, start at 6:30 in the morning and come out at 6:30 in the evening.

5.Remove from the pan. Served.

Pork stick bones with sauce.

Ingredients: 1000 grams of pork bones, 2 tablespoons of bean paste, appropriate amount of green onion, 3 slices of ginger, 3 cloves of garlic, 10 Sichuan peppercorns, 2 large ingredients, 2 dried chili peppers, 5 bay leaves, appropriate amount of dark soy sauce, appropriate amount of salt, 1 piece of cinnamon.

Steps: 1) After the pork stick bones are thawed, soak them in cold water for 3 hours, and change the water 3 times during this period to remove the blood.

2) Pork stick bones in a pot under cold water, bring to a boil, skim off the foam, and rinse well.

3) Put the blanched pork stick bones into the pot again, add an appropriate amount of boiling water, and the amount of water is not over the meat.

4) Add all the ingredients and add the dark soy sauce.

5) Add two tablespoons of bean paste, add an appropriate amount of salt, bring to a boil over high heat, and simmer for 2 hours until the meat is soft and rotten.

Tips: Recipes for nutrition:

Comparing the nutritional content of pork bones with fresh pork, you will find that the protein, iron, calcium and phosphorus content is much higher than that of fresh pork. For example, protein is higher than eggs 120, pork is 100, beef is 61, and milk powder is 23. The iron content is more than 9 times that of milk powder, 8 and a half times that of beef, 2 and a half times that of pork, and 1 and a half times that of eggs.

The content of calcium and phosphorus is much higher than that of other foods. What's especially valuable is that bone broth is more easily digested and absorbed by the body than plant-based foods.

After the pork bones are washed, blanch them with cold water and wait for the water to boil, then put the condiments to heat the water, and pour the light soy sauce after the green onions, ginger, garlic, peppercorns, peppers, and cinnamon are boiled, and then you will eat it an hour later, and the fragrance is dead.

Simmer slowly, add sauce, and then go out to work until you are hungry and come back to eat, it is absolutely delicious.

How to stew the pork bones Step 1 Soak the pork bones in clean water for two hours, change the water several times during the period to remove the blood Step 2 How to stew the pork bones Put the pork bones into cold water, boil the water to skim off the foam, and remove the pork bones Step 3 Boil another pot of hot water, put the blanched pork bones when the water boils, add cooking wine, light soy sauce, dark soy sauce, sugar, salt, yellow sauce, hawthorn, cinnamon, pepper, spices, tangerine peel, bay leaves, cloves and other seasonings, boil over high heat, and continue to cook for an hour on low heat Step 4 Change to medium heat or high heat and cook for another half an hour, and collect the soup How to stew the head of the pig bones Cooking skills Pork bones can be used pork stick bones, pork backbones, pork ribs, etc., I have used all three of these The amount of sauce pork bones is better to be more, so that the meat flavor is stronger, I used more than three catties, just a big pot It is best to soak the blood stains in the pork bones in water for six hours, during which the water is changed several times, and the flying water is easy to lose the meat taste. Because I didn't have that much time, I soaked for two hours, flew a little more water, and didn't boil for too long

The recipe for delicious pig bones is as follows:

Preparation: 1 large pork bone, 1 potato, 3g salt, 1g of thirteen spices, 30g of onion, a knife with a knife, a pot, a plate, etc.

2. Add the boiled pork bones and continue to stir-fry, then add water and start to simmer.

3. Add condiment salt and thirteen spices to taste.

4. Simmer over high heat until the soup is dry.

5. It can be served on a plate.

Stewed delicious pork bones need to be without cooking wine, without spices, without lard, without cold water, and finally with salt.

1. Cooking wine cannot be added

Because cooking wine is composed of rice wine, water, spices, caramel color, monosodium glutamate, etc., the taste of pork bone soup will be very strange after adding it.

2. Do not add spices

Spicy seasoning refers to star anise, cinnamon, cloves, grass and fruit, if you add spice seasoning, it will cover up the fragrance of the bone broth, and the soup color will be black and unsightly.

3. Lard cannot be added

The fat content of big bone broth is already very high, and there will be more fat after adding lard, too much fat is unhealthy, especially in winter, you often have to drink soup, and you must control your fat intake.

4. Do not add cold water

When stewing pork bone broth, add enough boiling water to the pot, pay attention to the fact that cold water must not be added, otherwise it will expand and shrink coldly, resulting in firewood meat, and when boiling water is added, it should be added twice, add half first, and then boil the soup white, keep the fire uncovered, and continue to cook for 15 minutes, which will help the volatilization of the fishy smell, and then add boiling water again after the soup is milky white.

5. Put salt at the end

When stewing pork bones, the salt must be put last, if you put it too early, the umami of the bone broth will not be released, the soup color will not be mellow, and the color will be black.

Blanch the large bones first, then put them in a pot, add boiling water, and add a little five-spice powder. Wine. Simmer over low heat. The large bone broth stewed in this way is rich and fragrant.