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.
Tips:
Soaking blood water is more difficult to lose than blanching meat. Stir-fried sauce is more flavorful.