Northeast sauce spine(dong bei jiang ji gu )

Northeast sauce spine

Introduction:

"When it comes to the Northeast sauce spine, there are a few who haven't eaten it. Ha ha, eat what you haven't eaten, and eat what you have. Everyone knows that the sauce spine is delicious, but if you cook the bone once, you have to keep it for nearly two hours. No one can stand it on this hot day. Recently found a good helper, can let cook women from the suffering of the kitchen. What is it? Look at the secret weapon that a housewife must have at home - aiduobang no fire reboiler. "

Production steps:

Step 1: put the fresh spine in a large basin. (the first one is smaller, the second one is bigger, ha ha. In addition, due to the problem of light, the color of the bone has some deviation, please ignore it

Step 2: soak the spine in cold water.

Step 3: after about an hour, pour out the blood of the spine, replace it with new cold water and continue to soak.

Step 4: repeat the above steps about 5 times to soak the blood out of the bone. (i.e. change the water every hour for half a day)

Step 5: take out the inner pot of aiduobang no fire reboiler and put the clean spine in.

Step 6: prepare the seasoning.

Step 7: put the spices in the seasoning bag and put them in the pot.

Step 8: add seasoning rice wine.

Step 9: add seasoning and soy sauce.

Step 10: add seasoning to the sauce.

Step 11: add seasoning salt.

Step 12: add seasoning sugar.

Step 13: add seasoning chicken essence.

Step 14: add about 4 liters of water, about 3 cm below the spine.

Step 15: after adding water.

Step 16: cover the inner pot.

Step 17: after firing, the fire starts.

Step 18: keep the water boiling for about 8 minutes, turn off the fire.

Step 19: move the inner pot to the outer pot and fasten the lock.

Step 2: cover the pot and serve for 20 hours.

Materials required:

Spine: 3 kg

Water: about 4 liters

Fragrant leaves: 2 pieces

Licorice: 2 pieces

Chinese prickly ash: 30

Ingredients: 6

Cinnamon: 3 large pieces

Shannai: 2 yuan

Tsaoko: 2

Soy sauce: 2 tbsp

Soy sauce: 1 tablespoon

Yellow rice wine: 2 tbsp

Salt: right amount

Note: 1. With cold water bubble spine, mainly to bubble out blood, so that the bone is not black, good taste. Of course, if you're in trouble, you can stop. 2. In the process of soaking the spine, if the indoor temperature is too high, it is recommended to move it to the refrigerator. 3. Rice wine is indispensable for seasoning. It's better not to use cooking wine instead. Adding rice wine to the bottom of the soup can remove fishiness and increase the flavor of bones. 4. You can also wait for the seasoning in the pot to boil, and then add the bone to boil. The purpose of this is to shape the bone first, so that the meat will not be rotten, but I'm still used to let it heat up with water. 5. I use 7L aiduobang no fire reboiler.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Dong Bei Jiang Ji Gu