Braised Coel Bone

Name: Braised Coel Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Coelom; Some Green onion ginger; Some Dried chili; Some Bay leaf; Some Cinnamon; Some Aniseed; Some Soy sauce; Some Sugar; Some Cooking Wine; Some salt

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Coelophysis refers to the vertebrae of pigs. Basically, my family is mainly braised. Braised in soy sauce is more tasty. Today I used the prize of [Cookbook for Gift]---Southern G22-1 Hong Kong-style soup pot. This pot is really good, with a non-stick coating on the finely crafted surface. It is said that this pan fried fish is good, I also tried it that day. "

Braised Coel Bone

1. Soak the cavity bone for 1 hour after washing. Soak in bleeding water.

2. Cut the green onion into large pieces, slice the ginger, and prepare the seasoning.

3. Boil the cavity bone in a pot under cold water, and blanch the cavity bone after the water is boiled.

4. Put a little cooking oil in the pot and add sugar.

5. Stir-fry over low heat until sugar-colored.

6. Into the cavity bone, stir-fry evenly with sugar color.

7. Cooking with soy sauce makes the sugar color more reddish and brighter.

8. Pour into the soup pot.

9. Pour in warm water until the bones in the pot are covered. Bring to a boil, add cooking wine, green onion, ginger, dried chili aniseed cinnamon and bay leaves.

10. Reduce the heat, cover, and simmer for 2 hours. Season with salt and continue to simmer for 30 minutes.
When the soup in the pot is heated to one-half of the remaining half, heat the juice until the juice is thick and red.