Spine

Name: Spine
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 5 catties Pork Spine; 500g Old soup; 3 pcs Aniseed; 10 capsules pepper; 3 slices Bay leaf; 10g Fennel; 2 pcs Shanna; 1 piece nutmeg; 1 piece Tsaoko; 2 pcs clove; 2 pcs Licorice; 2 pcs Amomum; 2 pcs Angelica dahurica; 1 piece Cinnamon; 1/2 root shallot; 3 slices ginger; 15g Soy sauce; 2 tsp salt

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

This is the bones. Before making pig-killing dishes for the Chinese New Year, I made a big pot of bones, some of which were stewed with sauerkraut, and the other part was ready. I dipped it in garlic sauce. It was very enjoyable. If I eat bones like this, you can see if you like:

Spine

1. Soak the bones in advance, rinse them repeatedly, and rinse off the blood

2. Pour cold water into the pot, add the above seasonings, and bring to a boil

3. Add the old soup and heat slowly over medium-to-small heat.

4. When it's 80% cooked, add dark soy sauce and salt

5. Turn off the heat and soak for a while to taste. It is more powerful to prepare garlic sauce when eating.

Tips:
Do not put too much cloves. Without proper adjustment of so many seasonings, the old soup can be left alone, but the taste will be almost a bit.