【yiru Private House Simple Banquet Dishes】secret Braised Series--private Braised Crescent Bone
1.
Soak the crescent bone in cold water for half an hour.
2.
The crescent bone, which has been soaked in blood, is blanched in Shao wine.
3.
After blanching, wash and remove the controlled water for later use.
4.
When the wok is hot, add a little oil, and immediately add the pepper, aniseed, bay leaves and cinnamon edge fragrant.
5.
Then put in the crescent bone and stir fry.
6.
Discoloration and no excess water add the onion, ginger, garlic and fry until the aroma is released.
7.
Then add Shao wine and stir fry, add rock sugar powder, light soy sauce and dark soy sauce, and add soy tofu juice, soy tofu and dark soy sauce.
8.
Stir-fry evenly, put in boiling water, boil off the froth, bring to a boil, turn to medium-low heat and simmer for about 40 minutes.
9.
When the meat has started to cook and the soup is not too much, add salt and turn to high heat to start collecting the juice.
10.
Turn off the heat until there is only a little agricultural juice.
11.
The braised crescent bone in the private house is ready for serving.
12.
Finished picture
Tips:
1. Crescent bones are brittle bones. You need to bite the bones to make it delicious. The softness and hardness can be determined according to your own preferences. I don't like it.
Too bad to eat. If you like to eat softer ones, you can put some soybeans to make it easier to rot.
2. The soy tofu juice also contains alcohol. All the meat has a very strong fragrance. This is my secret trick. We can make the remaining soy tofu juice red.
Roasted meat is very delicious.
3. You can put the dark soy sauce or not. I like to neutralize the color and put it a little bit.
4. The crescent bone is delicious and the soup is also great.
