【feasting with A Sense of Boldness】——northeast Sauce Stick Bone

Name: 【feasting with A Sense of Boldness】——northeast Sauce Stick Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 Pig bone; Some Shallots; Some ginger; Some star anise; Some Bay leaf; Some Pixian Doubanjiang; Some Soy sauce; Some Cooking Wine; A few drops White wine; A few drops White vinegar; Some crystal sugar

by Bean Flavor Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Speaking of Northeastern cuisine, you can’t miss the Northeast sauce bones. They are made from pork stick bones and spine boiled for a long time. Among them, the pork spine has a soft and waxy texture after being stewed and is most popular. I remember the first time I was in a Northeastern restaurant, my Northeastern buddy strongly recommended it. Looking at the boss together, I thought how greasy it was. After a bite, not only was there no greasy feeling, but the meat quality was not due to prolonged stewing. When he became dry, after a short while, the plate in front of him was piled up with bones that had been gnawed. Compared with the delicateness of the southerners, the large pieces of sauce bones showed the boldness of the northerners. "

【feasting with A Sense of Boldness】——northeast Sauce Stick Bone

1. Raw material diagram.

【feasting with A Sense of Boldness】——northeast Sauce Stick Bone recipe

2. After the pig bones are washed, they are soaked in clean water for one hour to remove blood and impurities. During this period, the water is cleaned and changed every time.

3. Put it in half boiled water and boil the water.

4. Wash off the foam with cold water.

5. Put the shallots, ginger slices, star anise, bay leaves, and stick bones into an electric pressure cooker together, drip the cooking wine, a small amount of white wine to remove the smell, and add a few drops of white vinegar to dissolve the calcium in the bones. Then pour in boiling water, the water is subject to the bones, and the electric pressure cooker will cook until cooked.

6. Remove after simmering.

7. Pour the bottom oil into the pot, remove the cooked ginger slices, shallots, bay leaves, and star anise, add a small spoonful of bean paste and saute.

8. Pour in an appropriate amount of boiling water. Add dark soy sauce, light soy sauce, and rock sugar to taste.

9. Pour in the cooked stick bones and simmer for 10 minutes.

10. Finally, the fire can be harvested.

Tips:
1. Appropriately add some vinegar when cooking the bone soup, which can make the inorganic calcium salt become calcium acetate and dissolve it, thereby increasing the content of calcium ions in the bone soup, making the bone soup more nutritious and easy to be absorbed by the body. Health is good.

2. Pixian Doubanjiang has a salty taste, so there is no need to add salt.