Sauce Skeleton

Name: Sauce Skeleton
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Pork Spine; 1.5 tbsp Cooking oil; 1 teaspoon salt; 1 head garlic; 1 small piece ginger; 2 pcs Red pepper; 2 tbsp Soy sauce; Some crystal sugar; 2 teaspoons Umami powder; 750ml Shimizu; 1.5 teaspoons Cooking Wine

by Duoyun 3602

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

First of all, this method is definitely not the authentic sauce skeleton method outside, but it is definitely a delicious sauce skeleton. The method is very simple, just add the ingredients and sauce to the Jiesel automatic cooking pot, and you can wait for it to start without taking care of it. It's so convenient!
I have to say that having this pot really changed my cooking woman’s life. Originally, I cooked this dish by sautéing the garlic first, adding the bones to stir fry, then adding the sauce and moving it into the pressure cooker to press, and then press Collect the juice. Now it can be as simple as that. There is no need to stay in the kitchen for too long, no need to be smoked by oil, and no need to wash a few pots, so that we have more time to do what we like.

Sauce Skeleton

1. Prepare the ingredients, chop the keel into large pieces

2. Chop garlic into puree, cut ginger and pepper into strips

3. Prepare the spices you need

4. Sit in cold water in the Jiesel automatic pot, add the keel and ginger, and roll the wheel on the handle to adjust the maximum heat to boil the blood of the bone

5. Clean the keel

6. Add 750ml of water to the automatic pot

7. Add the bones, seasoning, ginger and garlic

8. Put the red button around the meat

9. After the end, a beep will sound and "OK" will be displayed

10. At this time, add the peppers, turn them evenly, cover the lid and blanch the peppers with the remaining temperature in the pot until they are broken.

Tips:
1. It doesn't take too long to blanch the keel, you don't need to boil it, just watch the blood foam rise;
2. After cooking, stir the food in the pot evenly so that it tastes better.