Sauce-flavored Spine

Name: Sauce-flavored Spine
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1k grams Pork Spine; 2 pcs star anise; 6g Soy sauce; 5g Oyster sauce; 30g Rice wine; 5g Chicken Essence; 5g salt; 5g White sugar; 2 tablespoons Tohoku miso; 20 capsules pepper; 1 Angelica dahurica; 1 piece Tsaoko; 2 tablets Bay leaf; 1 stage Cinnamon; 30g very light blue; 20g ginger

by Ketone low carbon

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Sauce-flavored spine is a famous dish in the Northeast. After a long time of stewing, the spine has a delicious, soft and glutinous texture. It is very popular. In Northeast restaurants, you will often see scenes of eating bones, regardless of gender. The characteristic of this dish is that the pieces of each bone used are very large. Three or two pieces of sauced spine are worth a catty. The large pieces of meat will taste more delicious after being boiled and stewed, and the meat is fragrant.

Sauce-flavored Spine

1. Take a basin and add clean water to cover the spine, soak for 20 minutes to pour out the blood water, repeat four or five times until the water is clear.

2. Prepare scallion ginger, bay leaves, grass fruit, star anise, angelica, cinnamon, and pepper, and rinse. Mix rice wine, light soy sauce, dark soy sauce, oyster sauce, chicken essence, sugar, and salt into the sauce, and then take out the soybean paste for later use.

3. Put a small amount of vegetable oil in the wok, saute the onion and ginger, add the miso and saute until fragrant. Add the spine, add spices and stir fry for two minutes, pour in the sauce and stir fry evenly.

4. Change the spine from the wok to the steamer and add a proper amount of water to cover the spine. After the spine is boiled on high heat, simmer for one and a half hours on medium and low heat to collect the juice and then serve.