Stewed cavity bone(dun qiang gu )

Stewed cavity bone

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: clean the cavity bone and put it into the pot. Pour cold water into the pot, which can not exceed the amount of water in the cavity, and bring to a boil over high heat.

Step 3: after boiling, skim the froth and cook for about 3 minutes. Remove the cavity bone and set aside. Put the chambered bone back into the clean pot. In clear water, add scallion, ginger, pepper, fennel, star anise, caokuo, cinnamon and Geranium.

Step 4: after the water boils, add cooking wine, soy sauce, soy sauce, rice vinegar and sugar, mix well, cover with lid, turn to low heat and simmer for 1 hour

Step 5: after one hour, add salt and turn to high heat. Open the lid and continue to cook for 5 minutes.

Materials required:

Cavity bone: 1.5 Jin

Onion: 1 Section

Ginger: 1 small piece

Chinese prickly ash: 30

Fennel: 30

Star anise: 2

Caokuo: 1

Fragrant leaves: 2 pieces

Soy sauce: 4 teaspoons

Old style: 3 spoons

Salt: 1 tbsp

Vinegar: 1 teaspoon

Sugar: 1 / 2 teaspoon

Note: 1, put a little rice vinegar and sugar when stewing the cavity bone, the taste will be more fragrant, please don't ignore this step. But neither soup nor meat tastes sour or sweet. 2. If you like spicy stewed bone, you can put some dry red pepper in the spice step. 3. In the stewed cavity bone soup, you can add some vegetables you like according to your own taste, such as cabbage, radish, tomato, potato, cabbage, carrot, etc. The leftover cavity bone must be preserved with soup, refrigerated in the refrigerator, heated again before eating, and the taste is more fragrant.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Dun Qiang Gu