The More Fragrant The Sauce Bones

The More Fragrant The Sauce Bones

by Autumn to Maple Leaf Red

5.0 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Jiangtou is also a well-loved traditional dish. Jincheng was also very popular for a while. I remember that you can see Jiangtou shops everywhere.
Although the taste of making sauce bones at home is not as good as the taste of other people's secret recipes handed down from the ancestors, I always feel that I am very happy and relieved when I make them.
This is the first time I have made it myself. The color is a bit too dark, but the taste is very good. The two of you are very supportive, and the food is delicious.
Holding a large piece of fleshy bone in his hand, it feels particularly bold.

Ingredients

The More Fragrant The Sauce Bones

1. Soak the pig bones in clean water and change the water several times during the period.

The More Fragrant The Sauce Bones recipe

2. Add water to the pot and blanch the bones in the water.

The More Fragrant The Sauce Bones recipe

3. Many blood foams surfaced.

The More Fragrant The Sauce Bones recipe

4. When the bones are blanched until they are slightly discolored and not bloody, they can be taken out.

The More Fragrant The Sauce Bones recipe

5. Cut the green onion and ginger into pieces.

The More Fragrant The Sauce Bones recipe

6. Wash the pork bones with warm water, put them in an electric pressure cooker, put the onion ginger, star anise and seasoning bag.

The More Fragrant The Sauce Bones recipe

7. Add light soy sauce, dark soy sauce and some salt.

The More Fragrant The Sauce Bones recipe

8. For color and flavor, I added oyster sauce and soybean paste.

The More Fragrant The Sauce Bones recipe

9. After heating the high heat to SAIC, turn to low heat and heat for 25 minutes.

The More Fragrant The Sauce Bones recipe

10. After turning off the heat, simmer for another 30 minutes, then remove the lid and take out the pot.

The More Fragrant The Sauce Bones recipe

Tips:

Pork bones must be blanched to remove blood foam and taste better.
To taste and soften, simmer for a while in the pot.

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