Sweet and sour crispy bone(tang cu xiang cui gu )

Sweet and sour crispy bone

Introduction:

Production steps:

Step 1: wash and soak the pork crispy bones bought back by RT Mart

Step 2: cut into small squares

Step 3: pack and bag, put baking soda, vinegar, raw soy sauce, Chinese prickly ash powder and marinate for more than two hours

Step 4: spread a thin layer of oil on the pan, fry slowly over low heat, and fry out the water in the crispy bone

Step 5: I usually cover the lid and fry for 20-25 minutes to get water and oil, so that the taste is strong and not too heavy

Step 6: change a big pot and pour in the meat and soup

Step 7: mix sweet and sour sauce and vinegar with ice sugar wine, onion, ginger, star anise and dried pepper

Step 8: pour into the pot, bring to a boil, turn to low heat and simmer for 25-30 minutes

Step 9: get a soup

Step 10: drop a few drops of delicious, sprinkle with scallion

Materials required:

Pork crispy bone: 400g

Baking soda: one teaspoon

Vinegar: a teaspoon

Raw soy sauce: a spoonful

Cooking wine: moderate

Pepper powder: 1 teaspoon

Old style: small half spoon

Sweet flour sauce: 1 tablespoon

Rock sugar: a big piece

Scallion: right amount

Ginger: right amount

Star anise: one

Fragrant leaf: one piece

Dried red pepper: Several

Delicious: moderate

Note: in the past, people who burn sweets and vinegars would add a spoonful of soy sauce for coloring. This time, I tried it with sweet flour sauce, and it tasted good, but I was afraid that I couldn't color it, so I added half a spoonful of soy sauce. Later, I found that it was a sin, a sin

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Xiang Cui Gu