Finger Sucking Sauce Stick Bone
1.
Prepare the ingredients
2.
Rinse the stick bones several times, soak until there is no blood, drain and set aside
3.
Stick bones in a pot of cold water, just boil for blood foam
4.
At the same time, you can cut the ginger, garlic and chili for later
5.
Rinse the blood foam with cold water, drain and set aside, must drain
6.
Put a small amount of oil in the pot, add rock sugar, fry sugar color, and fry until amber color
7.
Pour the drained bones into the syrup and stir fry to coat the bones with sugar
8.
Pour the ginger, garlic and chili and stir fry for a fragrance
9.
Add cinnamon and star anise and fragrant leaves
10.
Pour in rice wine and stir fry, then pour in oyster sauce and continue to stir fry
11.
Pour the soybean paste and stir fry. If you think the soybean paste is not salty enough, you can add a little salt appropriately
12.
Pour in the right amount of water and boil the ingredients in the pot on high heat
13.
At the same time, cut off the roots of the shallots and tie them for later use
14.
Pour the ingredients in the wok into the pressure cooker, then pour water over the ingredients
15.
Put the green onion knots in, cover and turn on high heat for 10 minutes, turn to low heat for 10 minutes, then turn to high heat for 10 minutes.
16.
When the pressure cooker is exhausted, out of the pan, sprinkle with chopped green onion and eat it
Tips:
Don't fry the sugar color, or it will be bitter.
The saltiness is in your control, and the heavy taste is added by yourself!
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