Jiangsu cuisine Taicang pork floss and bone(su cai tai cang rou song bang gu )

Jiangsu cuisine Taicang pork floss and bone

Introduction:

"In the previous article, we introduced our own recipe, auspicious and Ruyi. Here we will introduce a key play, Jiangsu cuisine and Taicang pork floss and bone. We just learned from TV and tried to make it. It tastes good. With other vegetables and purple potato rice, is it delicious?"

Production steps:

Step 1: put the bone into the pot in cold water, boil the water, remove the impurities and take out the bone.

Step 2: in a soup pot or casserole, put in the boiled bone, pour in hot water, add all the seasonings, and let's cook.

Step 3: boil until the water is boiling, remove the froth, reduce to the minimum heat, and simmer slowly.

Step 4: stew for about 2 hours until the soup is dry.

Materials required:

Banggu: moderate amount

Soy sauce: proper amount (fresh)

Fennel: right amount

Ginger onion wine: moderate amount

Rock sugar: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Regular: moderate (dark)

Don't put too much salt in the stew. Don't put too much oil in the stew.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Cai Tai Cang Rou Song Bang Gu