Stewed pork bone with vermicelli(jia chang cai zhu qiang gu dun fen tiao )

Stewed pork bone with vermicelli

Introduction:

"Autumn tonic is a good choice for making a pot of affordable and delicious simple dishes. Stew can be said to be cheap, simple and affordable, and it is also very simple to make. It is most suitable for beginners to cook. Stew as long as the taste and soup to master, don't paste the pot can, this is also my beginning to learn to cook a very fast grasp of home dishes. Today, we'll make a delicious stew, which is called "pig bone stewed vermicelli". The main methods are as follows:

Production steps:

Step 1: cool the pig's bone under the water.

Step 2: Boil the water for 5 minutes, skim the foam and take it out.

Step 3: add spices in another pot, and then add appropriate amount of water into the old soup.

Step 4: add appropriate amount of soy sauce and Shaojiu to mix color, remove peculiar smell and boil.

Step 5: bring the soup to a boil and pour in the chambered bone.

Step 6: simmer for 40 minutes with induction cooker.

Step 7: after stewing, remove the spices from the pot.

The eighth step: use the proper amount of salt and a little MSG for the final seasoning.

Step 9: after the taste of the soup is adjusted, pour in the soaked vermicelli.

Step 10: then collect the juice with medium high, and turn off the fire when the juice is 80%.

Step 11: put the stewed scallop into a hot casserole or stone pot to keep the dishes warm, and then add a little embellishment to serve.

Materials required:

Pig cavity bone: 600g

Dry potato chips: 250g

Rape heart: moderate amount

Old soup: 300ml

Star anise: 2 pieces

Cinnamon: 2G

Fragrant leaf: 1 piece

Caokuo: 1 piece

Ginger: 3 G

Scallion: 20g

Ginger slices: 10g

Soy sauce: 20g

Rock sugar: 15g

Refined salt: 3 G

MSG: 2G

Shaojiu: 20g

Water: moderate

Note: stew characteristics; dishes moist, flavor, cavity bone soft rotten, noodles fragrant smooth. Warm tips: 1. When stewing the cavity bone, use medium and small fire. If the fire will separate the bone and meat, it is not beautiful. It is best to stew the cavity bone until it is whole and crispy. 2. The so-called old soup is the sauce of meat or poultry by the remaining brine soup, the second or repeated use of it is called old soup. The more times the old soup is used, the richer the amino acids in the soup are. The rich amino acids are the source of aromatic substances in the old soup. Therefore, the old soup for the first time of stewing meat or chicken should not be easily poured out. Each time you use it, you only need to add an appropriate amount of water and a little spice. When you put one or two spoonfuls of old soup into the stew, it will taste very rich and delicious, even if you don't put meat . 3. It's better to bring a little soup when collecting the stew juice, so that it won't paste the pot and don't feel too dry. The vermicelli will absorb the soup very much. After standing for a while, the soup will be absorbed by the vermicelli. 4. It's OK to use pork ribs for stew, but because the cavity bone has bone marrow and fat and thin meat, the taste will be more fragrant. This autumn home cooked dish "pig cavity bone stewed vermicelli" is ready for friends' reference!

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Jia Chang Cai Zhu Qiang Gu Dun Fen Tiao