Big Bones in Savory Sauce

Name: Big Bones in Savory Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2100g Pig bones; 1 piece ginger; 50g Cooking Wine; 50g Soy sauce; 35g salt; 60g crystal sugar; Some Stew; 2 pcs Aniseed

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

My parents-in-law came to live here from my hometown in the countryside. Every day, they changed their patterns to make good food. I saw that the leg bones were good with skin in the supermarket, so I immediately chose 2 and let the master roll them into pieces to make a pot of fragrant sauce bones. Treat your family. The fragrant sauce big bones are out of the pot, and the skinned ones are more delicious!

Ingredients

2100g Pig Bones
1 piece Ginger

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50g Cooking Wine

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50g Soy Sauce

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35g Salt

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60g Crystal Sugar

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Some Stew
2 pcs Aniseed

Big Bones in Savory Sauce

1. Put the leg bones in a basin of clean water to wash and soak the blood. Change the water every half an hour and change the water several times.

2. Prepare the seasoning bag, ginger, aniseed and the water-based seasoning

3. Put water in the pot and boil it to enlarge the bone

4. Cook for 8 minutes after boiling again

5. Take it out, pour out the water used to cook the meat. Rinse the pork bones with water to clean the blood foam and remove the hair from the pig’s skin.

6. Wash the pot, put water in the pot, the amount of water should be over the bones. Put the leg bones in after boiling,

7. Put in the water-based seasoning one by one

8. seasoning bag

9. crystal sugar

10. Sliced ginger

11. After boiling, turn to low heat and simmer slowly for about half an hour, add salt

12. Until the stew is cooked (poke it through with a chopstick), the meat is cooked, soak it in the pot for 1 hour before eating it tastes better

Tips:
1. The bones must be bubbled, and the water must be changed several times to soak the blood.
2. The addition of salt should be added according to the actual amount of water, the amount in the formula is not a fixed number.
3. When you boil it, you can poke it through with chopsticks, and it will be cooked. If it is stuffy for a while, it will become softer and rotten. Don't cook it until it is rotten.