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How to make a big bone? How to match the braised pork package?

I'm still good at making bones, because I learned it from my eldest sister-in-law in Northeast China. The big bones she made are unique, salty and palatable, neither crisp nor rotten, and they taste hard. Because people in the northeast love to chew big bones, what they hate most is that the meat will fall off as soon as it is sucked. Is there anything interesting to chew? So the temperature of the big bone is very important.

Secondly, if you use fresh big bones, such as sticks, keels and steaks, you can't add more spices at all. I ate the original flavor of the meat, not the medicine soup. Why do you put so much spice? So it is the most common star anise, cinnamon, fragrant leaves, cloves and pepper. Finally, the key is to add one or two bandits, who are fragrant and well known in the Northeast. If you want to talk about the practice, it is the common practice of sauce bone, and there is nothing mysterious.

Of course, if you buy frozen bones in the freezer. I'm not saying, can it be made without additives? There is also a big bone shop in the northeast. 29 yuan is free to eat, which tastes like spices and industrial additives. Why? No, he can't suppress the taste of bones. Do you think fresh big bones cost more than a catty? What can 29 yuan buy?

Let's talk about Big Bone's northeast practice.

Step one: deal with the bones.

Choose bones according to your hobbies. Generally speaking, big bones are indispensable. There are also keels, bridges, steaks, shoulder blades and so on. Just choose fresh big bones with plenty of meat.

Take it back and soak it in water for 2 hours. Some people will say, why not just blanch the water? In fact, soaking for two hours can make the blood of bones and joints ooze, so that the boiled water is cleaner. Otherwise, you can come directly. It's not clean.

Time is up, put cold water into the pot, add ginger slices, onion segments, white wine and a little pepper, and continue to cook for one minute. Then pick it up and rinse it.

Step 2: Mix the miso soup.

Northeast miso, sliced onion, ginger and garlic, star anise, cinnamon, fragrant leaves, terrapin, clove and pepper are ready.

If you want the sauce bone not to be black, you must fry it with sugar, otherwise your sauce bone will be black even if it is not black at first, and it will be black after a little cooling. Moreover, with the sugar-colored sauce bone, it looks very appetizing, and the oil is bright and attractive.

Put a little oil and two spoonfuls of sugar in the wok. First, melt the sugar with high fire, then stir-fry it with low fire until it turns brown and bubbles, then pour in a proper amount of boiled water prepared in advance and stir it evenly to get the sugar color.

Wash the pan and add some oil. Stir-fry the onion, ginger and garlic slices first, then stir-fry the sauce and pour it into the water. Add spices, salt and soy sauce to taste.

After the fire is boiled, turn to low heat and cook for 10 minutes.

Step 3: Make a sauce bone.

Put the big bones in the sauce soup, bring to a boil, pour in the sugar color, cook the wine, and skim off the floating foam. Turn down the heat and stew for 40 minutes.

At this time, poke it with chopsticks. If you feel that it can be poked through but the resistance is relatively large, stew for 10 minutes. Those with little penetration resistance but a little elasticity can turn off the fire.

The stewed sauce bone is tasteless and must be soaked for 2 hours. When it's time to reheat, pick it up and eat it.

Best served with garlic sauce.