Dongbei Shanzhai
Introduction:
Production steps:
Step 1: prepare appropriate amount of big bone, soak it in cold water, wash it for many times, and then reserve it after removing blood
Step 2: bring the pressure cooker to a low heat, add appropriate amount of sweet flour sauce, stir fry until fragrant, add salt, soy sauce, soy sauce, sugar, stir fry well, add water, bring to a boil and set aside
Step 3: put the big bone into clear water, boil it over high heat, and blanch it
Step 4: put the big bone directly into the pressure cooker, add proper amount of cooking wine and dry pepper, bring to a boil over high heat, turn to low heat for 3 minutes, and then turn off the heat (the lid is not opened)
Step 5: after stewing for one day, turn on the low heat, boil for 5 minutes, turn on the high heat, boil for 5 minutes, turn off the heat, and take out the big bone after the pressure relief valve of the pressure cooker falls down
Step 6: Shanzhai version of northeast sauce big bone out of the pot
Materials required:
Dagu: moderate amount
Shallot: moderate
Sweet flour sauce: right amount
Salt: right amount
Ginger: moderate
Dry pepper: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Sugar: right amount
Old style: moderate
Soy sauce: moderate
Note: 1. Soak the big bone in the bleeding water and set it aside. 2. Blanch the big bone before cooking. 3. After cooking in the morning, bring it to a boil and continue to stew. Before eating in the evening, bring it to a boil again and you can eat it (the method is simple and easy to learn)
Production difficulty: simple
Process: boiling
Production time: one day
Taste: slightly spicy
Chinese PinYin : Shan Zhai Ban Dong Bei Jiang Da Gu
Dongbei Shanzhai
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