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.
