Zero cooking skills, create northeast famous dish at home -- northeast sauce skeleton(ling chu yi zai jia da zao dong bei ming cai dong bei jiang gu jia )

Zero cooking skills, create northeast famous dish at home -- northeast sauce skeleton

Introduction:

"When I first entered the Northeast restaurant, I ate this sauce skeleton. From that time on, fish realized that pig spine could also be eaten in this way, because in the city where fish live, pig spine is generally used to make soup. Later, when fish worked, fish finally had some northeast colleagues. Gradually, when colleagues became friends, fish would always find some reasons to go to their home to eat. And before each meal, fish would always focus on the sauce skeleton. Ha ha, I can't help it. Since I was small, fish always ate a piece...... Fish is a studious person. Every time he rubs a meal, he always asks his colleagues' mother for advice. So, when he eats too much, he slowly sums up a little experience and finally starts to do it. Ha ha, fortunately, his family likes the sauce skeleton. "

Production steps:

Step 1: get all the materials ready.

Step 2: wash the pig spine and soak it with water.

Step 3: after soaking the bleeding water, pour out the blood water and continue to soak with clean water.

Step 4: repeat steps 2, 3, 4-5 times, each time you must pour out the blood, and then inject water to continue soaking.

Step 5: wash the soaked pig spine.

Step 6: put it into a pot of boiling water, bring it to a boil, and take it out immediately.

Step 7: rinse with clean water, drain and set aside.

Step 8: rinse with water.

Step 9: put the washed pig spine and spices into the voltage cooker, inject appropriate amount of water, the amount of water must be less than the pig spine, cover the cooker and press for 20 minutes.

Step 10: after degassing, open the lid and pour in the soy sauce and soy sauce.

Step 11: add butter, salt and sugar.

Step 12: cover the pot again, plug in the power and press for 10 minutes.

Step 13: open the lid after degassing.

Step 14: after pressure cooking in voltage cooker, the pork spine is fragrant and delicious.

Step 15: touch lightly, the meat is almost falling, hehe, fragrant.

Materials required:

Pig spine: 1500g

Chinese prickly ash: 5g

Star anise: 3-5

Cinnamon: 5g

Cloves: 2

Licorice: Xiao Xu

Fragrant leaves: two

Old style: 2 tablespoons

Soy sauce: 5 tablespoons

Butter: 2 tablespoons

Sugar: 20g

Salt: right amount

Note: fish is not from Northeast China, so the sauce skeleton may not be authentic, but it is the most suitable for fish family. The following summary is the summary of fish in practice, hoping to provide a reference for novices like fish. 1. Pig spines must be soaked with water. After soaking, the pig spines will be white and taste good. 2. When flying water, the water should be quickly fished out after boiling, because long time flying water will make bone nutrition loss.

Production difficulty: simple

Process: simmer

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Ling Chu Yi Zai Jia Da Zao Dong Bei Ming Cai Dong Bei Jiang Gu Jia