Sauce Tendon Meat
1.
Wash the pork tendon and soak in water for 2 hours, change the water twice during the period, soak the blood water; prepare all the spices, green onion, ginger, etc.
2.
All the spices are stuffed into the spice box for easy removal; cut the green onion into sections and slice the ginger for later use.
3.
Add 15g of cooking wine to the shank meat in a pot under cold water, blanch for 10 minutes, and blanch thoroughly.
4.
After blanching, rinse with warm water and set aside.
5.
Fried sugar color:
30g rock sugar is boiled with 40g water on low heat.
6.
As shown in the picture, do not stir the sugar water before the rock sugar is completely cut, otherwise it will turn the sand.
7.
When the sugar color gets darker and starts to color, you can stir it with a spoon to make the color even.
8.
Stir-fry until the color is reddish brown, smokes, and has a burnt aroma.
9.
Quickly pour in 50g of boiling water, stir evenly, and the sugar color is complete.
The sugar color changes very quickly. Don't fry it anymore. Add water decisively at the right time.
10.
Pour it into a container and let it cool. Taste it. The mouth is slightly bitter and sweet, with a burnt fragrance.
You can stir-fry more at a time and save it for use slowly.
11.
Sauce system:
Put the shank meat in a deep-fried pot, add sugar and boiling water, and just fill the meat.
12.
Bring to a boil, and add a little dark soy to match the color of the soup.
13.
Put in the onion ginger and spice box.
14.
Add 30g of cooking wine, turn to low heat and simmer for 15 minutes.
15.
Season with some salt.
The soup needs to be salty so that the meat can be just as salty.
16.
Add 5g chicken essence for freshness, if you don’t like it, you can skip it.
17.
Add 30g rock sugar, cook for another 15 minutes to turn off the heat, use the remaining temperature to continue to simmer for 20 minutes.
18.
Use chopsticks to poke the thickest part of the meat, so that it can be easily penetrated. Don't stew too badly.
19.
Put the cooked tendon meat into the fresh-keeping box.
20.
Pick up the original soup with green onion, ginger and spices, pour it into a fresh-keeping box, completely cover the meat, let it cool naturally, and move it into the refrigerator to seal and store.
After the meat is finished, the original soup can be used as the old soup.
21.
When eating, remove the slices and serve on a plate.
It can be served with a bowl of garlic mash for a better flavor.
Tips:
The entrance is soft but not loose, lean but not woody, and the meat is full of fragrance.
Precautions:
1. The blanching water must be thoroughly blanched;
2. The temperature of the frying sugar color should be controlled well, it will be too bitter to be eaten if it is overheated;
3. Be sure to soak in the original soup to taste.
