Sauce Big Bone

Name: Sauce Big Bone
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Pork leg bone; Some Cinnamon; Some Bay leaf; Some star anise; Some Tsaoko; Some ginger; Some Refined salt; Some Noodle sauce

by Dance of wolf

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There are so many kinds of delicacies that make you always unable to be reserved and unfair when facing them. Jiang Dagu is one of them. Jiang Dagu is a heroic man: thick and strong, with a ruddy complexion, fat but not greasy, and has a unique connotation-the bone marrow is also very delicious.
Generally, when you order the sauced bones, everyone will wash your hands and wait. When the stewed sauced bones are on the table, everyone will not give a lot, because they eat You can't hold yourself elegantly, Jiang Dagu. The pork bones made with sauce are fragrant and not greasy. It tastes full of fragrance and has a bold posture: left gnaw, right gnaw... The most ecstasy is to suck the fragrant bone marrow into your mouth with a straw At that moment: a strong scent hits his forehead.

The sauced big bone is a delicacy with rich sauce, which is made by cutting off the big cavity bone of the pig, soaking it in cold water for several hours, adding spices and simmering it over a low heat. When making sauce bones, pay attention to the processing of pork bones and the stewed spices. Pork bones should be soaked in cold water for a long time to better maintain the meat taste. If the method of blanching is used, because the raw materials are larger and more, it takes a long time to boil and stew to remove the blood, which will easily cause the loss of meat taste. "

Ingredients

2000g Pork Leg Bone
Some Cinnamon
Some Bay Leaf
Some Star Anise
Some Tsaoko
Some Ginger
Some Refined Salt
Some Noodle Sauce

Sauce Big Bone

1. Wash the pork leg bones and chop vigorously in the middle with a knife to leave a deep mark ideally.

2. Stand and hold the kitchen knife with your left hand, and hold the large bone with the mark in your right hand.

3. Align the chop mark on the big bone of the pig with the back of the knife and smash it down hard, and the bone will break. The pig bones treated in this way have neat bone stubble and no broken bones, and the integrity of the bone marrow can be better preserved.

4. Place the chopped pork leg bones in a large basin filled with water and soak for about 4 hours, changing the water several times in between.

5. Spices used in sauce big bones: cinnamon, bay leaves, star anise, grass fruit, ginger, ginger, etc., if you like strong fragrance, you can put a clove.

6. Fill the pot with plenty of water, pour two spoons of soy sauce, and add spices.

7. Put the soaked pork bones into the pot, boil on high heat, skim the foam and simmer on low heat for 1 hour.

8. In order to increase the flavor of the pork bones, you can add two spoons of noodle sauce (the Northeast soybean paste is the best) and an appropriate amount of refined salt. Simmer on low heat for 20 minutes.

Tips:
1. The blood water is soaked in cold water for a long time instead of the more time-saving blanching, in order to better maintain the meat taste. If the method of blanching is used, because the raw materials are larger and more, it takes a long time to boil and stew to remove the blood, which will easily cause the loss of meat taste.

2. The remaining broth from the sauce bones can be used to make marinated eggs, smoked eggs, and marinated meat.

3. Bone marrow contains high amounts of cholesterol and fat, so it is not suitable for people with high blood pressure and obesity.