Today I want to share with you a mouth-watering delicacy - sauce bones.
Recently, I was fortunate enough to finally get this heirloom recipe from my mom.
After many practical exercises and summaries, I found that this dish is not only delicious and delicious, but also very simple to make.
In this article, I will go through the steps of making this secret recipe in detail, and share some of my thoughts and suggestions, hoping to bring you some inspiration and inspiration.
Let's take a look at what is the purpose of making sauce bones.
Sauce is a dish with a strong traditional flavor, and its unique seasoning and cooking techniques have made it a household name.
By making the sauce bones, we can learn how to make traditional sauces, and Xi learn how to handle the large bones to make them more flavorful.
By mastering this recipe in practice, we will not only improve our cooking skills, but also pass on and carry forward our family's food culture.
I will list the knowledge points to be shared in this article.
Students will learn Xi main ingredients and seasonings of large bones, including large bones, soy sauce, sugar, ginger, etc.;
We will learn how to cook the big bones in Xi sauce, including the steps of marinating and cooking;
I'm going to share some experiences and tips on seasoning and taste.
Before we get into the action, let's review the basic steps of making sauce bones.
Marinate the bones with salt and ginger for 30 minutes to remove the smell and enhance the freshness.
Blanch large bones in boiling water to remove blood and impurities.
Then, pour an appropriate amount of soy sauce into the pot, add sugar and water, then put the blanched bones into the pot, cover the pot and simmer slowly for about 40 minutes until the sauce thickens.
Remove the boiled sauce bones, sprinkle with chopped green onions, minced garlic and chili powder, and serve.
In the actual operation process, we can also make some changes and innovations according to personal tastes.
Some spices can be added during the pickling process, such as star anise, cinnamon, etc., to increase the aroma of the sauce bones;
Or put it in a steamer to steam for a while after cooking it to make it more flavorful.
If you want to increase the consistency of the sauce, you can add a little starch water during the cooking process, which will make the sauce bones richer.
Through many practical exercises and summaries, I found that the key to making sauce bones lies in the mastery of heat and the ratio of sauce.
If the heat is too large, it may easily cause the sugar on the surface of the large bone to burn;
If the sauce is too much, it may cause the sauce to be too salty.
During the production process, we should pay attention to the mastery of the heat and stir the sauce at the right time so that it adheres evenly to the large bones.
I hope you can like me and support me!