Roast bone

Baking a big bone stick is an authentic' secret book' for everyone. However, the overall production method remains unchanged. Let me talk about my practice, hoping to help you.

Barbecue can be said to be all-encompassing in the northeast. You can eat special food when baking. Roasting big bones evolved from frying big bones.

The practice of roasting big bones

1? Cleaning of big bones

Soak the big bones in clear water for 5-6 hours and change the water for 3-4 times. The purpose is to soak the blood in the big bone stick.

2? Salt water preparation

Add water to the soup bucket, add the fried sugar color, and open the fire. Add 5 grams of aniseed, 2 grams of cinnamon, 2 grams of fragrant leaves, nutmeg 1 g, tsaoko 1 g and 2 grams of fennel. Put the fried sachet into the soup bucket and add salt. The crystal sugar is soaked in the big bone stick and small fire brine for one and a half hours, and then soaked for 30 minutes. Commercial brine soup can be recycled. The packing can be adjusted appropriately. Marinated soup is only the first step for old bones. Therefore, the brine soup should highlight the aroma of bones. You don't have to pursue the taste of halogen like halogen bones. Will increase the cost

3? Formal baking

Bake the cured bone stick on charcoal fire. Brush oil (bittern oil on the old bittern soup) on the bittern soup while baking until the big bone stick is burnt, then reflect the oil bubbles from the inside out, and then evenly sprinkle the secret barbecue material to bake the aroma.

4? Barbecue material

Peanut crumbs, cooked sesame seeds, cumin, spicy fresh, Chili powder, (shrimp powder can be put) salt, monosodium glutamate.

5? Shrimp powder

Stir-fry dried seaweed in a dry pot and roll it into powder as much as possible. Only accounts for 100 of the barbecue material.

Key points of production

① Big bones should be soaked in bloodletting water. Cook with salt water. Keep the noodle soup slightly boiling with a small fire. Marinate for 7 years. Soak for half an hour to taste. Soak in the remaining temperature of the soup pot until it is 80% mature.

(2) Bake the big bone stick thoroughly. It's burnt outside. Outside the entrance, it is tender and chewy.

(3) Brush the bittern oil to float on the top of the bittern pot. Melt the oil when you brush. Sit in hot water to keep warm. Prevent condensation

How to eat big bones

Big bones eat meat first. Suck out the bone marrow slowly with a straw. Meat has the smell of gravy and barbecue. At the same time, you can also roast the spine and wishbone. ...