Sauce Bones
1.
Wash the pigsty bones with clean water; sit in the pot with water, add 1 piece of pat loose ginger, about 20 peppercorns to boil on high heat, boil the pork bones in a pot, pour 1 tablespoon of cooking wine, and boil the bloody foam After removing it, wash the pigsty bones again with warm water and control the water for later use.
2.
Cut ginger into thick slices, cut green onion into sections, peel off garlic cloves, prepare spices (star anise, cinnamon, bay leaf, nutmeg, Chinese pepper, dried red pepper, etc.), rinse with warm water and control water for later use; Chop the sauce on the chopping board and set aside
3.
Heat up the wok and fill with oil, add the green onion, ginger, garlic and spices to the side of the pan, add the chopped bean paste into the center of the pan, and fry until the red oil seeps
4.
Pour the ring bone into the pot and stir evenly with the seasoning, pour in the cooking wine and stir-fry, add the light soy sauce and dark soy sauce, stir fry, pour the broth into the pot, the amount of water should be 2-3 cm below the surface of the ingredients, throw in a few Rock sugar, boil on high heat and then turn to medium and low heat to simmer
5.
Rinse the thick slices of dried spiced dried seeds with water, draw a knife in the diagonal direction on the chopping board (easy to taste later), put the dried dried dried dried seeds in this way into a flat-bottomed frying pan, and fry until the double-sided burnt aroma is slightly Make oil bubbles, and control oil out of the pot for later use
6.
When the ring bone sauce is cooked and tender (about 30 minutes), put the fried five-spice dried seeds into the pot and simmer together. When the sauce in the pot thickens, add a proper amount of salt and a little balsamic vinegar Shake the pot and spread the five-spice dried seeds out on the bottom of the plate. Put the sauce bones out of the pot and put them on top, ready to serve
