Northeast Sauce Bones

Name: Northeast Sauce Bones
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Pig bone; Some Doubanjiang

by Dust 1203

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In the past, I always liked to go to Huangyi Bojiu intersection to eat the sauce bones from that restaurant. Yuan said with a smile, our tastes are really the same. Heh~~ Remember that you said that the sauce bones I made are better than the ones in the restaurant and suggested that I open my own bone shop. . . So, remember your compliments every time you make this dish. The sour, beautiful and bitter~~ Hahaha

The main ingredients of sauce bones are pork stick bones and spine, which is a famous dish in Northeast China. According to the different main ingredients, there are sauce spine, sauce ribs and sauce sticks. These kinds of raw materials have a common feature, that is, they can withstand long-term stewing and the meat will not burn wood or die. Among them, the pork spine has the softest texture after being stewed and is the most popular. Compared with some braised dishes and red stewed dishes, the Northeast sauce bones are not much different in the seasoning. The main feature comes from the choice of the main ingredient (live meat with bones) and the large size of each bone (about three or two). A piece of sauce spine is worth a pound). However, large pieces of meat tend to be more delicious after being boiled and stewed, and the meat is fragrant.

Share with you the most simple and delicious sauce bone method~~"

Ingredients

2 catties Pig Bone
Some Doubanjiang

Northeast Sauce Bones

1. The stick bone is chopped into two pieces from the middle. Remember not to split to avoid bone marrow loss.
Soak in cold water for 6 hours, change the water every hour

2. Prepare the seasoning:
(1) Scallion, ginger, pepper, cinnamon, bay leaf, cumin, nutmeg (2) Soy sauce flavored Damei bean paste white wine

3. Use a drum, put the bones, submerge the bones with cold water, and put the seasoning (1)

4. After boiling, remove the foam and put it in the seasoning (2)

5. Cook for 50 minutes, add salt, and cook for another 10 minutes

6. carry out

Tips:
1: I like to put more bean paste to make it taste better

2: Soak in water first, do not need flying water when cooking, to maintain the flavor of the meat.