Sauce Bones
1.
There are many suitable ingredients for this dish. I chose half a stick bone and five or six keel bones. You can also use elbows, trotters, chicken feet...
2.
Clean the bones. It is best to soak for a few hours, put in cold water, put in a half-fried spoon of cooking wine and a few slices of ginger, and blanch for 10-15 minutes on high heat. When blanching, you should keep skimming the foam, because the original broth of the blanched bones is still used, so it is very important to handle it cleanly.
3.
After blanching, take out the bones and wash them with water for later use.
4.
Use a fine colander to remove the ginger slices and impurities from the broth.
5.
It’s best to filter the broth with gauze and pour it into a basin for later use
6.
Put the bones in the casserole.
7.
Pour in the filtered blanched meat stock.
8.
Prepare spices: Put cloves, nutmeg, Angelica dahurica, cinnamon, tangerine peel, ginger, star anise, and cumin into the spice box. You can match it by yourself, it doesn't matter if you don't find it, but don't put too much spices, otherwise it will cover the original fragrance of the flesh and blood.
9.
Put the spice box in the casserole.
10.
Seasoning sauce: Put the sweet noodle sauce (you can also use yellow sauce), light soy sauce, dark soy sauce, and cooking wine in a bowl and mix well.
11.
Pour the adjusted sauce into a casserole, and add six rock sugars.
12.
Bring to a boil, turn to low heat and simmer for 2 hours. Those who like to hold their bones can simmer for a while.
13.
The stew is too monotonous, you can add some accessories. This season is just right for the bamboo shoots, so today I chose fresh spring bamboo shoots.
14.
Spring bamboo shoots have an astringent taste, so they can't be put into stew directly. They should be processed first. After peeling the skin, cut into thick slices. The thick end is harder and the thin end is more tender.
15.
Put the bamboo shoots into a pot with cold water, bring to a boil over high heat, and blanch for 10 minutes.
16.
Take it out and wash, put it in water, add a little salt and vinegar and soak for half an hour, so that the astringency of the bamboo shoots is removed.
17.
Put the bamboo shoots in a casserole, add half a tablespoon of salt, and simmer for ten minutes. If there is a lot of soup left, you can turn to high heat to collect. When the soup is almost harvested, it can be out of the pot.
Tips:
If you like chewy, you can simmer for half an hour.
Don't put too much soy sauce, otherwise the color will be too dark.
