Spicy cheese bone(ku la tong zi gu )

Spicy cheese bone

Introduction:

"1. The home-made practice of bone in tube is to stew, and the taste and calcium will permeate into the soup. The soup is naturally nutritious, but it will also lose a lot. It's better to steam the soup to keep the original taste

Production steps:

Step 1: wash the bone, boil the water in the pot, add cooking wine, ginger and bone, blanch and remove the blood.

Step 2: blanch the boiled bone in a bowl, stir it with seven sisters pepper, pepper and thin salt, put it into a steamer and steam over high heat.

Step 3: turn the water in the pot to low heat after boiling, cover the pot and continue steaming for 30 minutes.

Step 4: after 30 minutes, take out the bone and stir it again. Sprinkle a little pepper on the surface and steam for 40 minutes.

Step 5: during this period, start another pot, add appropriate amount of water and salt, bring to a boil, put aside the water to cool naturally, take out the bone in the tube after 40 minutes, pour it into the pot and cook for 10 minutes.

Step 6: 10 minutes later, add the right amount of chicken essence, take the pot and put it on a plate, and enjoy it.

Step 7: Hunan people do not like spicy food. This bone soup tastes delicious and slightly spicy. The meat and bones are tender and fragrant, especially the bone marrow. When you use a small straw to suck it, your mouth is smooth, and a dish of sesame chili sauce is added, it's called a beauty!!

Materials required:

Tongzi bone: appropriate amount

Pepper: right amount

Cooking wine: moderate

Ginger: right amount

Seven sisters dried pepper: appropriate amount

Salt: right amount

Note: this practice of the tube bone soup do not too much, there is no that kind of taste. Put it in the pot for a long time, otherwise the bone marrow is easy to boil off. Steaming is mainly suitable for those who like to chew bones. If it's purely for drinking bone soup, cooking is better.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: medium spicy

Chinese PinYin : Ku La Tong Zi Gu