Tonkotsu Ramen
1.
First, I made char siu, and I used square pork belly when I was ready. I bought a elbow after I went to the vegetable market and came back.
2.
Peel and cut into 1cm thick slices and beat with the back of a knife to make the meat soft.
3.
Tighten the meat into a cylindrical shape with cotton thread.
4.
Put it in the pan without oil and fry slowly until golden brown.
5.
To make the marinade of barbecued pork, add the ready-made marinade package from the supermarket to half a pot of water, 3 tablespoons of soy sauce, 3 tablespoons of light soy sauce, 3 tablespoons of cooking wine, 2 tablespoons of rock sugar, 2 little salt, mix them together, and add the pork belly Bring to a boil on medium-high heat. The sauce from the previous stewed stuff can be used directly.
6.
After boiling, cover and turn to medium heat and cook for 1 hour. Halfway through, you need to turn the pork belly over. After cooking, turn off the heat, cover and simmer for 1 night, then take it out to dry. The remaining temperature in the pot will make the meat more delicious. After taking out the barbecued pork, it can be kept in the refrigerator for 1 hour after it is not hot, so that it will be easier to cut when slicing.
7.
Next, prepare pork bone soup: Boil the bobbin bones, pig skin, and chicken legs in a pot under cold water to wash away the blood foam.
8.
After rinsing, put it in a pressure cooker and fill it with water, and hold it under low heat for 6 hours until the flesh is separated and the soup becomes white.
9.
In another pot, add water to boil, add the ramen, cook, remove and drain, and put in a bowl.
10.
Cook a little more mung bean sprouts as a side dish.
11.
Pour into the heated soup base, stir well with the noodles, put on the char siu pork slices, marinated egg, chopped green onion, cooked corn kernels, and bean sprouts; the delicious pork bone ramen is ready.
12.
If you dislike the trouble of cooking soup, you can directly use the soup treasure, saving time.
13.
Match different side dishes according to personal preference, such as braised pork, braised eggs, green vegetables, cucumber, corn, kelp, fungus, shiitake mushrooms...a bowl of thick soup in hand, pork bone ramen at any time!
14.
The soup is delicious and rich, with smooth ramen, the taste is amazing!
15.
A pot of rich pork bone soup really needs to be boiled for more than 6 hours, or even 24 hours; and the fire cannot be turned off in the middle, so that the boiled soup will be delicious.
16.
Try everyone
17.
The boiled soup can be frozen in the refrigerator for the next use; if you don’t want to boil it for so long, you can also use the thick soup treasure instead.
Tips:
1. The focus of making this ramen is the soup base. The boiled soup can be frozen in the refrigerator for the next use; if you don't want to boil it for so long, you can also use the thick soup treasure instead.
2. Choose fresh ingredients, such as cucumber and corn, which must be cooked and cut.
3. In the first step of blanching the bones in the bone soup, be sure to remove the bones and rinse the bones with hot water, because the surface of the bones will be very dirty if the blood foam is spit out, which will affect the milky whiteness of the subsequent soup!
4. For noodles, you must choose the ramen in the supermarket, not the cut noodles we usually eat, it is suitable for soup noodles without this chewy texture!
5. If the bone broth is boiled too much, it can be stored in the refrigerator in a fresh-keeping box. It is good for filling or cooking noodles!
