Name: Braised Pork Stick Bone
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1500g Pig bone; Some Cooking oil; Some Fennel; Some Cooking Wine; Some Soy sauce; Some crystal sugar; 1 Bay leaf; 2 pieces Cinnamon; 2 cloves star anise; 3 pieces Chives; 6 slices ginger; 1 tsp salt; 1 tsp Chicken noodles; 1 tbsp Oyster sauce

Braised Pork Stick Bone

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Thanks Gourmet Jie! Thanks Bawang Supermarket! Fortunately to taste Yijun Haiermei Black Pork Pork Bone!
Black pigs have been domesticated for nearly five thousand years in my country. They have exquisite hair color, oily black body, and strong disease resistance and fecundity. They are resistant to cold. However, due to the slow growth period and low weight, the annual black pigs are only 150 kilograms; therefore; Compared with other pig breeds with a short growth period, black pork has fine meat, rich soup and rich nutritional value; the unsaturated fatty acid in muscle is as high as 8.87%, and regular consumption has the effect of slowing body aging and cell aging.
Pork stick bones are very delicious when used in braised or stewed soup. I was worried that the pork stick bones would not be easy to be cooked. I wanted to use a pressure cooker to simmer; but it can be smashed with chopsticks after 20 minutes of cooking. It feels completely unnecessary. , Just use the wok to braise directly, only 20 minutes is OK; the more bang bone soup directly add some radish into it, so that there are meat and vegetables, vegetables, soup and more affordable.
Haha: Anyway, I can’t wait to eat as soon as possible. Wow: As expected, the black pork is really fragrant, tender, salty and delicious. The fat is not greasy, the lean meat is crispy and chewy, and there is no fishy smell. Eat After that, there was a feeling of fragrance around the teeth; when I put a large bowl of pork stick bones on the table, the one swallowed and said: Bring the wine quickly. Why have you become a drinker recently~~~

Braised Pork Stick Bone

1. Prepare the ingredients and the pork stick bones to thaw naturally

2. Selected from Bawang Supermarket Yijun Haiermei Black Pork Barbone

3. Rinse the pork stick bones and blanch them in a pot of cold water to remove the fishy and blood foam

4. Wash the pork stick bones, add green onion and ginger and appropriate amount of water into the soup pot

5. After the cover is boiled on high heat, the cooking wine is dripped and turned to low heat to continue

6. After simmering for about 20 minutes, pick out the pork stick bones and set aside. The rest of the soup is stewed with carrot soup.

7. Wash the seasoning, put the aniseed, cinnamon, ginger and fennel seeds into the seasoning box for later use

8. Pour the cooking oil and rock sugar in a separate pot

9. Turn on medium and low heat and stir fry until amber

10. Pour in pork stick bones and stir fry quickly until fragrant

11. Pour in cooking wine and dark soy sauce

12. Put green onion, ginger and other seasonings and appropriate amount of warm water to cover the fire

13. After boiling, turn to low heat and simmer until it is completely colored, then add 1 teaspoon of salt to continue

14. Some oyster sauce when the marinade is running low, turn to high heat and stir fry

15. Sprinkle some chicken powder at the end

16. Stir-fry evenly, turn off the heat and take it out of the pot

Tips:
1. Frozen pork stick bones choose natural thawing, which is better and more nutritious than soaking in water and heating to thaw
2. Pork stick bones are cooked first and then simmered, which is easy to be cooked and rotten, and it is more delicious to eat two dishes with soup and one dish.
3. Pay attention to the color of the fried sugar, the fire can not be too big or too small, and it needs to be stir-fried, don't fry it