Northeast sauce bone(dong bei jiang gu tou )

Northeast sauce bone

Introduction:

"In the past, I always liked to go to huangyibo jiulu to eat the sauce bones of that family. Yuan laughs that our tastes are really the same. Oh ~ ~ I remember you said that the sauce bones I made were better than those in restaurants. I suggested that I open a bone shop myself... So, every time you cook this dish, remember your praise. Ha ha ha, the main ingredient of sauce bone is pig bone and spine, which is a famous dish in Northeast China. According to the different ingredients, there are sauce spine, sauce spareribs and sauce stick bone. These raw materials have a common feature, that is, they can stand a long time of stewing, and the meat quality will not produce firewood and death. Among them, pig spine is the most popular because it tastes soft and glutinous after stewing. Compared with some stewed vegetables and stewed vegetables, there is no big difference in the use of seasoning for Northeast sauced bones. The main features come from the selection of main ingredients (live meat with bones) and the large size of each bone (about one Jin for three or two sauced spines). Large pieces of meat are often more delicious after stewing. Share with you the most simple and delicious sauce bone method ~ ~ "

Production steps:

Step 1: chop the bone into two pieces from the middle. Remember not to split to avoid bone marrow loss.
Soak in cold water for 6 hours and change the water every hour

The second step: prepare seasoning:
(1) onion, ginger, pepper, cinnamon, fennel, nutmeg
(two) old soy sauce, soybean sauce, and baijiu.

Step 3: in a pot, put in the bones, submerge the bones in cold water, and put in the seasoning (1)

Step 4: after boiling, remove the froth and put in the seasoning (2)

Step 5: cook for 50 minutes, add salt and cook for another 10 minutes

Step 6: complete

Materials required:

Pig bone: 2 kg

Bean paste: right amount

Note: 1: I like to put more bean paste, taste 2: first soak in water, do not need to fly water when cooking, to maintain the flavor of meat.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Dong Bei Jiang Gu Tou