Today's sharing of the family version of smoked bones is full of smoke, the meat is fragrant but not chai, fat and not greasy The picture of a family nibbling on a big bone at the table is not very warm.
Ingredients are prepared with fresh pork bones, ginger, green onions, garlic, black tea, rock sugar, sugar, cooking wine, dried chili peppers, salt, chicken essence, thirteen spices, oyster sauce, southern milk sauce, marinade meat buns, rib sauce.
1. Prepare the ingredients and cook the pork bones
First prepare a plate of fresh pork bones, sliced green onion and ginger, and peeled garlic. Put the big bone cold water into the pot, add some fishy cooking wine, and after the fire, skim off the foam on the water. Add shallots, ginger and garlic, dried chili peppers, salt, chicken essence, thirteen spices, add a little defished cooking wine, fresh oyster sauce and rock sugar, flavored pork rib sauce, southern milk sauce coloring, and finally add a stewed pork package. Then cover the pot and cook slowly for about 60 minutes, then cook the large bones and then remove them for later.
2: Smoke the large bones
Prepare another smoking pot, put tin foil on the pot, sprinkle a large handful of sugar on the paper, and then add half a handful of black tea to make the pig bone more fragrant and colored. Then put on the steaming curtain, put in the boiled bones, cover the pot and slowly smoke until the yellow smoke turns off. Simmer for about 5 minutes after turning off the heat and allowing it to be fully colored. After simmering, open the pot, brush a layer of sesame oil or seasoning oil while hot to prevent the bones from oxidizing and blackening, and after brushing the oil, the large bones are smoked.
