Name: Served with Sauce Bone Sticks, Sauce Spine, Sauce Ribs, Everything Can be Sauce!
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Big bone rod; 1/2 root shallot; 4 slices ginger; A handful of pepper; 1 piece star anise; 2 tablets Bay leaf; 1 small piece Cinnamon; 3 tablespoons Soy sauce; 1 tablespoon Pixian Doubanjiang; 5-6 pcs crystal sugar; 1/2 a spoon (cooking spoon) Cooking Wine; 4 Eggs (can not be put); 1 piece Potatoes (can not be put)

Served with Sauce Bone Sticks, Sauce Spine, Sauce Ribs, Everything Can be Sauce!

1. The big bone stick is soaked in water for 1 hour, to remove the blood water, and change the water several times in the middle to remove the fishy smell, but do not soak for too long, the meat is easy to deteriorate

2. Prepare green onion, sliced ginger, bay leaves, rock sugar, pepper, star anise, cinnamon for later use

3. To make the sauce, 3 spoons of soybean paste + 1 spoon of Pixian bean paste, (about 1 catty of stick bone put 1 spoon of soybean paste)

4. Boiled bones that have been bloody water, put cold water into the pot, add ginger slices and cooking wine

5. Skim the floating powder and take out the bone sticks, rinse with warm water to control the moisture (don’t use cold water, the meat is easy to be burnt)

6. Pour oil in the pan, heat the oil to a low heat, throw in the rock sugar and start to fry the sugar, and fry until the sugar is almost completely melted. It is not easy to fry for too long, and it will become bitter.

7. Throw in all the dry ingredients and stir fry (always low heat)

8. Pour in the mixed sauce and stir fry (3 tablespoons of soybean paste + 1 tablespoon of bean paste)

9. Throw the stick bones into the pot and stir fry for color

10. Pour in half a spoon of light soy sauce, half a spoon of dark soy sauce, and half a spoon of cooking wine (spoon for cooking)

11. Add hot water, or the warm water has covered the bones, turn to medium-low heat and simmer for 1 to 1 and a half hours, turning over halfway, and seasoning evenly

12. After boiled for 1 hour, you can continue the meal as you like, the potatoes and the boiled eggs I laid

13. I like to boil the potatoes softly, so the soup will be thicker if you cook it for a long time. Don’t cook it for too long or leave it on if you don’t like it.

14. What kind of bibimbap soup is this! I am adding a bowl of rice!

Tips:
I didn’t add salt here because the sauce is salty,
If you think it’s light, you can add salt or soy sugar as appropriate while cooking. Cooking wine and bean paste are all to enhance the flavor. You can’t eat any of them if you like sweeter ones, put more sugar in the soup. The longer the dipping time, the more the meat will be. Let’s steam the rice and make the soup 77.