When sauce big bones, it is wrong to go directly to the pot, the chef teaches you the secret method, soft and rotten, the sauce is fragrant
Today I share a secret sauce bone method learned from the Northeast chef, the sauce is fragrant, soft and delicious, and it is easy to remove the bones, if you learn this method, ensure that the whole family praises you as a chef. It's actually very simple, let's see how it works.
production method;
1 Today I spent more than 50 yuan in the supermarket, and the two big bones I bought back were directly chopped into small pieces by the meat seller, which can facilitate the next operation.
Next, pour the big bones directly, into a large basin, add a large spoonful of salt to it, add salt to soften the meat, and then pour an appropriate amount of warm water, as long as the bones are not over, grab and mix a few times, let the salt melt, grasp and mix evenly, and soak in salt water for about 40 minutes.
2 Prepare a small bowl, add a large spoonful of sweet noodle sauce, a large spoonful of soy bean paste, half a spoonful of rock sugar dark soy sauce to color, a spoonful of light soy sauce for freshness, a large spoonful of oyster sauce, and finally add a spoonful of daughter red, adding daughter red can both add flavor and remove fishiness. Then stir well with a spoon, so that the secret sauce is adjusted, other salt, MSG, and any seasoning do not need to be added, and then use a spoon to stir and dilute it thoroughly, and set it aside
3 Next, prepare 2 pieces of cinnamon, 1 fragrant leaf, 2 gardenias to color the fishy, a handful of cumin, a piece of Bai Zhi to remove the fishy, Bai Zhi does not need to put too much, otherwise it will be bitter. Then put in a few slices of lemon to remove fishy, add 3 star anise, a handful of peppercorns, friends who like to eat spicy, you can put in an extra handful of dried chili peppers, then add a piece of crushed ginger, and finally add a little green onion, the seasoning does not need too much, like this.
4 Next, look at the inside of the bones, bubble a lot of blood and water, throw out all the dirty water inside, then change the water a few more times, clean the bones, wash them, and directly control the water to fish them out.
5 Put the washed bones into the prepared cold water pot, add a large spoonful of cooking wine to remove the fishy, and add a few slices of green onion and ginger to remove the fishy. Then turn on a high fire and boil all the blood droplets inside.
After boiling the pot, a layer of foam floats on it, these are the source of the fishy smell, so be sure to use a spoon to skim all the foam, so that the stewed big bones will not be fishy and woody to eat. After the bones are blanched, take them out in a large bowl and set aside.
6 Pour an appropriate amount of cooking oil into the pot, and then put in a handful of rock sugar, and then use a spoon to gently break the rock sugar, when boiling the sugar color, the whole process must be turned on low heat and slowly simmer until it is simmered, stirring while boiling, and finally boiling the rock sugar into such a sesame oil color, and then slowly turning into a jujube red,
When the bubbles inside are about to disappear, add half a bowl of warm water to it, stir well with a spoon, and bring to a boil. Using this method, the sugar color is very beautiful. After the sugar is ready, put it in a small bowl and set aside.
7 Heat the pot in advance, pour in an appropriate amount of cooking oil, put the green onion and ginger ingredients, cool oil into the pot, turn on medium-low heat and slowly stir-fry evenly, and fry the aroma inside the green onion and ginger ingredients.
Next, add all the sauce that has been prepared in advance, and then turn on low heat and slowly simmer. At this time, be sure to use a spatula to keep stirring evenly, and finally stir-fry the sauce when it is fragrant,
Then add the sugar color fried in advance, at this time be sure to turn on low heat and boil the pot again. After the pot is opened, the sauce is ready,
8 Next, put the big bones soaked in water into the pot in turn, and finally pour a can of beer that is about to expire into it, adding beer can be fishy and fragrant, if there is no beer that is about to expire in the house, we can also leave it alone.
Finally, add a little boiling water and get past the bones. Stir in with a spoon and soak all the large bones in the broth.
When simmering large bones, remember to add enough water at once, then close the lid and simmer for 60 minutes on low heat.
9 When the time is up, open the lid and see, wow, it's really fragrant, the smell of meat wafts all over the house. Now there is still a lot of soup in it, at this time, you can turn on a high fire to collect the soup, which can make the big bones more delicious. The soup in it does not need to be stewed too dry, leaving some soup, mixed with rice, mixed noodles are very delicious.
10 Next, pick out all the green onions and ginger ingredients inside, and directly put the big bones into the plate, so that you can enjoy the beauty of your family. Big bones, so that the sauce comes out, the meat is very soft and rotten, and the old people and children in the family eat it, and it is also very digestible.
Spring is the golden period for children's growth, so we have to stew some big bones for children to supplement calcium and increase nutrients. If you like this practice, hurry up [like] and collect it, have time to make it for your family to taste, and ensure that [lick the screen] will not forget it once you eat it, and we [goodbye] see you in the next issue.
Source: Guoma Kitchen