Cumin Deboned Meat

Cumin Deboned Meat

1. Wash large bones, cut into pieces, and slice ginger

2. Add cold water to a boil

3. Remove the foam after skimming clean

4. Put the processed big bones into the soup pot, add enough boiling water, boil for half an hour on high heat, then turn to low heat and simmer for 2~3 hours

5. The stewed big bones are already very soft and rotten. Take out the soup, remove the meat from the big bones with chopsticks, return the bones to the pot and continue cooking the second soup.

6. Let the deboned meat cool and shred it by hand. Cut the string pepper and dried pepper into about 1 cm in length, and slice the garlic for later use.

7. Put more oil in the pot to heat up, put the torn deboned meat into the pot and stir with medium heat oil

8. Stir until the deboned meat is somewhat dry, then put it on the absorbent paper to absorb the excess oil for later use

9. Leave a proper amount of oil in the pot to heat up, sauté the peppers, garlic slices, and dried chilies

10. Add the boiled boned meat and stir-fry evenly, then add Shaoxing wine, soy sauce, sugar and appropriate amount of cumin powder and stir-fry again.

11. Add the right amount of salt and chicken powder according to the individual's salty and light taste to get out of the pot

Tips:

1. The size of the big bones that everyone buys is not always the same, and the amount of meat on the big bones is not the same. The above seasoning is for reference only, the specific amount should be seasoned according to the amount of deboned meat;

2. Pay attention to the oil splashing when the big bones are cooked with oil. After all, the meat has some soup. Don't tear the meat too much. Pay attention to the heat when it is cooked and stir fry from time to time to avoid mushy;

3. Tick off the meat on the middle section of the big bone, because the meat quality of this part is more suitable for this dish, the meat at both ends of the big bone is a bit firewood, and the effect is a bit poor~~~The middle part Part of the meat is darker in color and has very clear lines;

4. There is not a lot of meat on the big bones, so when you buy it, you can pick the big roots appropriately. If you want to do this, choose the big bones with more meat on the top;

5. After removing the big bones of the meat, you can return to the pot and continue to cook the soup. The soup will be used as a stock in the refrigerator. Not only does the noodles taste good and nutritious, but you don't need to make the stock every time or replace it with water.