Spiced cavity bone with soy sauce(jiang xiang qiang gu )

Spiced cavity bone with soy sauce

Introduction:

Production steps:

Step 1: treat the cavity bone: soak the cavity bone in clean water for 20 minutes - release the water from the pot to remove the blood and dirt - take in the casserole - put the casserole in cold water that can not pass the cavity bone.

Step 2: start seasoning: cut three large pieces of ginger into casserole - put them into seasoning box with big seasoning, Chinese prickly ash, fennel, cinnamon and fragrant leaves.

Step 3: start stewing: put the casserole on the gas, bring to a boil, remove the foam, turn to low heat and simmer slowly for 20 minutes, add 1 teaspoon cooking wine and 1 teaspoon yellow rice wine and simmer for 20 minutes, add the bean paste and yellow rice paste, the amount of which is subject to the color of yellow rice paste in the bone soup, put about 1 teaspoon old soy sauce, the color of which is subject to the color of deep soy sauce in the bone soup, add raw soy sauce and appropriate salt, continue to simmer for 20 minutes, and add dry and spicy sauce Pepper, medlar amount, continue to squat 30 minutes out of the pot.

Materials required:

Cavity bone: appropriate amount

Scallion: right amount

Cinnamon: moderate

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Fennel: right amount

Ginger: right amount

Garlic: right amount

Note: 1, this dish is lazy and greedy friends do, because do not need to wash ah, cut ah, prepare a lot, put into the pot simmer for a long time. 2. Put the steps of rice wine had better not save, the taste is still different! 3. Children's shoes that love to eat meat had better not put beans and tofu in them, because originally there was fat meat in the cavity and spareribs, and the stewed meat was sucked out of the bone cavity. The only oil in the dish would be sucked dry by the dish, which would affect the strong flavor of the meat! 4. General stew time to add up to the time of not less than an hour and a half, long can, short absolutely not!

Production difficulty: simple

Technology: stewing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Jiang Xiang Qiang Gu