Big bone sour soup(da gu suan tang )

Big bone sour soup

Introduction:

"Today I brought out big bones. There's a lot of meat. How can I eat them? Sauce bones? Stewed bone soup? Or do you want to add something? I don't want to eat much. Another way to eat it, yesterday's Pickled fungus didn't eat, by the way, yesterday's father bought a large pot of good vinegar, by the way, boil it into sour soup, this day, sour food appetizer

Production steps:

Step 1: wash the big bones, add ginger slices and onion pieces to blanch.

Step 2: soak a good fungus, choose to root.

Step 3: prepare seasoning. Don't use too many dry spices. The yellow ginger juice in the cup is just fresh ginger. The juice I made from sweet and sour ginger is just used. 15 grams of top-grade brewing vinegar, 5 grams of raw soy sauce, 4 grams of salt, and 10 grams of sugar.

Step 4: wash the blanched bones and put them into the electric pressure cooker,

Step 5: put in all ingredients, add appropriate amount of water, select the meat procedure, etc. after the pressure cooker falls off naturally, turn on the pot to seasoning again, mainly adding salt to meet your own taste.

Materials required:

Pig bone: one

Auricularia auricula: Three

Onion: one piece

Jiang: one piece

Salt: About 8g

Sugar: 10 g

Vinegar: 15g

Soy sauce: 5g

Fragrant leaves: two

Star anise: 2

Zanthoxylum bungeanum: 20 grains

Fennel: 20 capsules

Note: 1, the bone is relatively large, blanching water must be through, so that the soup can be clear. 2. This soup has a high demand for vinegar. If the vinegar is not good enough, the finished product will be affected. Add yellow fungus, kelp or other dried vegetables to the side dishes. Adjust to your own taste.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Da Gu Suan Tang