Stewed big bone(xiang men shou zhua da gu )

Stewed big bone

Introduction:

"Dagu, I often cook Dagu soup, thick milk white soup, put some corn or yam and so on, the soup is very mellow and delicious. Even if nothing, sprinkle some salt, drink a bowl is also very satisfied ah. However, no matter how delicious the food is, I'm tired of it. Occasionally, the big bone is not used to make soup. The big bone is slowly stewed with spices such as star anise and cinnamon, and then put on gloves to eat. It's not inferior to the delicious soup. The meat attached to the big bone has a very good taste. Cabbage and I like eating this part of meat very much, whether it's directly dipped in soy sauce vinegar after soup, or fried with millet pepper after tearing it off; no matter which way we eat it, it's really delicious.... "

Production steps:

Step 1: cut the scallion into sections, slice the ginger, smash the garlic, wash the dried pepper and cut it into two sections, wash the pepper, licorice, star anise and cinnamon and drain the water

Step 2: cut the big bone from the middle, wash and drain

Step 3: put the big bone into the pot, add enough cold water (end over the big bone)

Step 4: bring to a boil and keep boiling until the foam is removed

Step 5: put the processed big bone into the stewing pot (or casserole), add enough boiling water (about 2 ~ 3cm higher than the big bone), boil again, and then turn to low heat to stew for 40 minutes

Step 6: scoop out half of the soup

Step 7: then add the accessories and seasoning

Step 8: roll the soup and simmer for 1 hour

Materials required:

Big bone: 1

Scallion: 20g

Ginger slices: 10g

Garlic: 3 cloves

Dried pepper: 10g

Licorice: 1 tablet

Chinese prickly ash: 1 and 1 / 2 teaspoon

Star anise: 2 capsules

Cinnamon: 5g

Yanjin tangerine peel: 20g

Delicious soy sauce: 6 tbsp

Old style: 2 tablespoons

Rock sugar: 20g

Rice wine: 2 tbsp

Black pepper: a little

Salt: right amount

Chicken powder: a little

Note: 1. When buying big bone, pick a little more meat on the bone, so that some people can eat it; 2. When processing big bone, remove the foam, so that the soup can be purer; 3. Adjust the stewing time according to the different degree of soft and rotten meat you like; 4. Increase or decrease the pepper and dry pepper according to your spicy ability ~ · ~ 5. The degree of saltiness depends on your taste Increase or decrease as appropriate, the above dosage is for personal reference only~~~

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: spiced

Chinese PinYin : Xiang Men Shou Zhua Da Gu